"This classic southern recipe is a staple for holiday parties. Cold and creamy and is delicious for brunch or evening event."
The first mention in a cookbook was in 1711. Benjamin Franklin even recorded a version of it in 1763. So it’s got quite the history. Eggnog is another popular version of a milk punch that you may be familiar with - but honestly we prefer this one!
Recommended Glassware: Punch or Lowball Glass
Milk Punch
Ingredients:
3 ounces (6 tablespoons) whole milk
1 ½ ounces (3 tablespoons) bourbon whiskey
½ ounce (1 tablespoon) brandy
½ ounce (1 tablespoon) simple syrup
½ teaspoon vanilla
For the garnish: grated nutmeg, star anise (optional)
Rim with Candied Pecan Sugar Rimmer
Directions:
Rim your glass by swirling a some simple syrup (or maple syrup) around top of your glass then spin the rim of your glass in your Candied Pecan Sugar Rimmer.
Add all ingredients to a cocktail shaker. Fill it with ice and shake it until cold.
Strain the drink into a lowball glass.
Garnish with freshly grated nutmeg and if desired, star anise.
Serve and enjoy!
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