Milk Punch

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Milk Punch

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Bourbon Milkpunch is enjoyed morning and night in New Orleans, where it originated, but most commonly at brunch. It can easily be whipped up before or after a meal and offers almost immediate gratification. Not to mention, it adds a beautiful color palette to any occasion.


  • 1 ¼ ounces  bourbon
  • ½ ounce  dark rum
  • 2 ounces  milk (use cream or half-and-half for a richer drink)
  • ⅛ ounce  vanilla extract
  • ½ ounce simple syrup
  • Dash of grated nutmeg

Recipe Info

  1. In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

  2. To make simple syrup, warm 1 cup water and 1 cup sugar in a saucepan over low heat until sugar dissolves. Cool to room temperature before using. There will be extra syrup; refrigerate if not using immediately.

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