Milk Punch
Issue date:
December, 2007
Marcelle Bienvenue for Louisiana Cookin
Servings:
Makes 1 gallon Milk Punch
- 1 (4/5-quart) bottle of bourbon or brandy
- 3 quarts half-and-half
- 4 tablespoons vanilla extract
- simple syrup (recipe follows)
- grated nutmeg
Simple Syrup
- 1 cup water
- 1 cup sugar
Recipe photo:
Pairings:
bourbon: Gentleman Jack; brandy: Metaxa Private Reserve Instructions:
Milk Punch
Combine the bourbon, half-and-half, and vanilla in a 1-gallon container. Add the simple syrup to attain desired sweetness. Chill well in the refrigerator. Serve in chilled glasses (not over ice) and sprinkle with nutmeg.
Simple Syrup
Combine the sugar and water in a small saucepan. Boil until the sugar dissolves and liquid becomes slightly thick. Cool completely before using.
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