Spiced Milk Punch

Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 406kcal

Author: Jazzmine Woodard

Large batch creamy southern-style milk punch with notes of ginger, nutmeg, and vanilla

Print Recipe

Equipment

1 punch bowl or other beverage serving vessel
1 bar spoon or kitchen spoon
8 rocks glasses
1 microplane or grater

Ingredients

4-6 cups ice plus more for serving
32 ounces half & half or whole milk
10 ounces ginger honey syrup
8 ounces bourbon
8 ounces brandy
2 teaspoons vanilla extract or vanilla paste
nutmeg

Instructions

Fill punch bowl halfway with ice then pour in half & half, ginger syrup, bourbon, brandy, and vanilla extract.
Use bar spoon to stir vigorously until liquid is combined and uniform. Taste and add more of any ingredients you desire to suit your preference.
Serve over fresh ice with grated nutmeg.

Notes

Preparation

You can prepare milk punch up to three weeks in advance. This makes Christmas party prep smoother but that's only if you can restrain yourself from excessive sampling in the meantime!

If you aren't entertaining, you can craft a single or double serving of milk punch by dividing the ingredients by eight.

To make frozen milk punch: Just place all the ingredients into a blender, pulse until blended and smooth and serve immediately!

Serving

Milk punch can be served hot but I like it ice cold, so I recommend adding ice to each glass in addition to mixing over ice.

Storage

Store refrigerated and sealed in an airtight container. Keeps for up to one month, depending on the expiration date of the milk used.

Nutrition