- 1 cup plus 2 tablespoons bourbon
- 4 cups milk
- 2 cups heavy cream
- 1/2 cup pure vanilla extract (4 ounces)
- Freshly grated nutmeg
- 1 cup sugar
- In a large bowl, whisk together the vanilla and sugar. Whisk in the heavy cream, milk and bourbon. Pour the punch into glass jars and refrigerate until chilled, about 2 hours. Serve cold in short 9-ounce glasses, garnished with nutmeg.
The punch can be refrigerated for up to 3 days.