We’re heading over to a friend’s holiday house warming party tonight. Our contribution is going to be an old holiday favorite, bourbon milk punch. Lighter than eggnog, but still well-spiced and comforting on a cold night, bourbon milk is easy to prepare and makes a nice additional to any holiday spread.
You can mix to order, but more than likely you’re not looking to shake drinks all night. Which is where this great large-batch recipe from the New York Times comes in handy.
The Times recipe calls for the following to make eight servings:
12pts confectioner’s sugar (dissolves easier)
64pts whole milk (half gallon)
.5pt vanilla extract
Fresh grated nutmeg