Milk Punch
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Ingredients
- 5 cups of a mixture of whole milk and half-and-half (4:1 is suggested, but I might go more like 3:2 next time)
- 1 1/2 cups bourbon, another whiskey or brandy
- 1 cup powdered sugar, sifted
- 1 tablespoon vanilla extract
- Freshly grated nutmeg, for garnish
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Preparation
Step 1
In a pitcher, whisk together milk, half-and-half, bourbon, sugar and vanilla.
Step 2
Freeze until slushy, which will take 3 to 4 hours, but you can leave it in there up to a day.
Step 3
Stir before serving it in chilled glasses, finished with a few gratings of fresh nutmeg.
Step 4
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Chef's notes
Some recipes use superfine sugar, others use powdered sugar, which dissolves almost instantaneously.
You might use brandy, whiskey or bourbon in it, but the author used bourbon.
Some use milk, some use half-and-half and many use both.
The recipe below uses both but the author might make it next time with all half-and-half as more of a cushion against the high booze ratio.
Some recipes have you shake it with ice and serve it immediately but the ones the author couldn’t get out of their head had you freeze it until slushy.
