Behind the Apron with Mary: Milk Punch
By Mary McCune
Summer, er…spring is upon us, and with that, additional hours of sunlight. What better way to relax after a hard day’s work than to sip on a potent potable on the porch? Milk Punch is one of my new go-tos beverages because of the lack of effort it takes me to make a relatively boozy drink with complex flavors.
PRO TIP: If you go out and buy Mexican vanilla (which I strongly recommend), pour lightly. This stuff is way more concentrated than your typical McCormick vanilla but is so worth the extra trip to the store.
I also tend to drink Milk Punch on hot evenings when I am especially missing the days of milder weather since the spices remind me of the holidays. Simply stated, this drink could be classified as the cousin of horchata and sister of egg nog…if one were to create a foodie family tree, that is.
Milk Punch Recipe
Difficulty Level (0-10 scale, where 10 is extremely difficult): 1/10
Prep Time: 5 minutes
Cook Time: 0 minutes
Yield: 4-6 drinks, depending on the weather
Perfect for: chilling out, maxing, relaxing all cool.
- 1 cup milk
- ½ whipping cream
- ¼ cup powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon Mexican vanilla
- 3-4 shots of bourbon or spiced rum
Whisk all ingredients together and pour over ice. Then dare yourself not to make another batch.
It’s that simple!