Bourbon Milk Punch

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Try this eggless eggnoglike drink at a holiday get-together. Classic Cocktail Recipes

By Jamie Shannon

December 1996

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Recipe Summary

Yield:

Makes 2 quarts

Ingredients

1 cup plus 2 tablespoons bourbon
4 cups milk
2 cups heavy cream
½ cup pure vanilla extract (4 ounces)
Freshly grated nutmeg
1 cup sugar

Directions

Step 1
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.

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Make Ahead

The punch can be refrigerated for up to 3 days.

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