Make this creamy, big batch, bourbon punch in advance to serve instead of egg nog at your holiday parties.
Read more about Josey’s favorite iced winter holiday drink.
Bourbon Milk Punch (from the New York Times)
12 pts confectioner’s sugar (dissolves easier)
64 pts whole milk (half gallon)
16 pts bourbon* (we prefer Wild Turkey)
.5 pt vanilla extract
Fresh grated nutmeg
*The Times recipe calls for 12pts, but we like to taste more strongly the bourbon
Into a large punch or mixing bowl, stir the milk and sugar together until fully dissolved, then mix in the bourbon and vanilla. Pop everything in the freezer. The Times suggests leaving it overnight and defrosting in time for consumption the next day, but if you’re doing same-day delivery, 5-6 hours ought to get it to a good, half-frozen temp. Let the punch thaw slightly and serve each glass with a a healthy dose of fresh nutmeg shavings.