A New Orleans brunch speciality and one of my favorite day drinks with grillades and grits or poached egg dishes such as eggs Sardou. This recipe makes a lot for a holiday party. I love to serve it in an oversized punch bowl and add a quart of vanilla ice cream to keep it cold and creamy.
Bourbon Milk Punch
Published on October 16, 2019 | By surleplat |
- Prep Time
- 1 gallon of milk
- 1 box, 16 oz of powdered sugar
- 3-4 TBSP vanilla
- 1 fifth, 750ml of bourbon or brandy
- 1 quart of vanilla ice cream (optional)
- ground nutmeg
- In a large mixing bowl, combine milk, powdered sugar and vanilla. Whisk until well combined. Add your favorite bourbon or brandy. Chill. If I am serving it for a party, I place the milk punch in a large decorative bowl and float a quart of vanilla ice cream in the milk punch. This keeps it cold and makes it rich and creamy. Sprinkle with ground nutmeg. Place a ladle in the punch bowl for serving.
- Servings : 20-25
- Recipe Type : Drinks