Milk Punch
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.
Ingredients
- 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 grated nutmeg
Instructions
- 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.
- 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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