Description
A classic and refreshing Milk Punch recipe, perfect for brunch or any occasion. Made with chilled milk, cream, bourbon, and a hint of nutmeg.
Ingredients
Scale
- 1 ½ cups whole milk, chilled
- ½ cup heavy cream, chilled
- ¼ cup bourbon (or rum, or brandy, or a combination!), chilled
- 2 tablespoons simple syrup (equal parts sugar and water, heated until sugar dissolves, then cooled)
- ¼ teaspoon vanilla extract
- Pinch of freshly grated nutmeg, plus more for garnish
- Ice cubes
Instructions
- Chill Your Ingredients: Place milk, heavy cream, bourbon (or chosen spirit), and simple syrup in the refrigerator for at least 30 minutes before you begin.
- Combine the Liquids: In a pitcher or large measuring cup, gently pour in the chilled whole milk, heavy cream, bourbon (or your spirit of choice), simple syrup, and vanilla extract.
- Stir Gently: Use a spoon or whisk to gently stir the ingredients together. Avoid over-mixing.
- Add Nutmeg: Add a pinch of freshly grated nutmeg to the mixture.
- Taste and Adjust: Taste and adjust sweetness with simple syrup or strength with more bourbon (or chosen spirit). Stir gently after each addition.
- Prepare Your Glasses: Chill glasses if desired. Otherwise, grab your favorite glasses rocks glasses or highball glasses work well.
- Add Ice: Fill each glass with ice cubes.
- Pour the Milk Punch: Gently pour the Milk Punch over the ice in each glass, leaving a little room at the top.
- Garnish: Grate a little fresh nutmeg over the top of each drink. You can also add a cinnamon stick or a star anise for an extra festive touch, especially during the holidays.
- Serve Immediately: Serve your Milk Punch immediately and enjoy! It’s best when it’s cold and fresh.
Notes
- For best results, ensure all ingredients are well-chilled.
- Adjust sweetness and alcohol content to your preference.
- Freshly grated nutmeg is highly recommended for the best flavor.
- Experiment with different spirits like rum or brandy for variations.
- Consider adding a cinnamon stick or star anise for a festive touch.
- Can be made ahead and stored in the refrigerator for up to 24 hours.
- Vegan option: Substitute the whole milk and heavy cream with plant-based alternatives like almond milk, oat milk, or coconut cream.
- Prep Time: 5 minutes
- Cook Time: 0 minutes