Bourbon Milk Punch

Okay, seriously you guys, this one is just in time for the holidays. This is a drink we whipped up for our recent holiday cocktail party that I can’t recommend more: a Southern (and much lighter) answer to eggnog.

There’s something about the overly rich, thick taste of eggnog, combined with bad memories of artificially flavored grocery store eggnog that is a turn-off to me. But this is wonderful–ice cold, pleasantly nutmeggy, and nicely festive. And it has bourbon, which as a KY girl, if I’m going to drink hard liquor, is only right. Many recipes called for the addition of half-and-half or even cream, but I really do prefer (and recommend) it with just whole milk.

We threw ours in the freezer the night before the party and left it out for a half-hour before serving, flaking it with a fork to add it to our punch bowl. It’s wonderful served in julep cups, but since not everyone has a ready supply of those sitting around, you can also simply serve it over ice in plastic cups 🙂

Enjoy, and Happy Holidays to everyone!

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Bourbon Milk Punch

  • 5 C. whole organic milk
  • 1.5 C. bourbon (not your best, but not the worst either)
  • 1 C. powdered sugar
  • 1 tsp. vanilla extract
  • a very generous fresh grating of nutmeg

Whisk all ingredients together until combined. Throw it in the freezer till slushy or frozen through and serve in julep cups. Alternatively, serve over crushed ice or whole ice with an extra garnish of grated nutmeg.