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Milk punch will make Christmas morning merry!
A few years ago, we ran a story all about milk punch in the magazine. Since today is Christmas, and we just might need some cheer, we thought we would revisit one of those milk punch recipes.
First: If you want a history of milk punch, click here. We talk about New Orleans and Ben Franklin and Colonial times.
But if you’re just looking for a way to make a great milk punch for the family today, look no farther. Jackie McGreevy shared her recipe with us years ago, and we are sharing it again here. Jackie created the recipe after she taste-tested a bunch of them that she found online. Some, she said, were too heavy, like a shake, some were too sweet, and some were too strong. This is Jackie’s perfect combination. Festive, indulgent, and just strong enough.
You probably have everything you need to make milk punch in the house already, so there’s no need to venture out on Christmas Day. Just enjoy the day and enjoy your family. A little milk punch is sure to up the merriment.
3 cups 2% milk
2 cups fat-free Half and Half
2 – 3 tablespoons agave nectar (or 1 cup powdered sugar; the agave nectar blends easier and isn’t as sweet)
1 ½ tablespoons vanilla extract
1 ½ cups bourbon
Freshly grated nutmeg, for garnish
In a pitcher, whisk together the milk, Half and Half, agave nectar (or sugar), vanilla, and bourbon. Freeze until slushy, approximately 3 to 4 hours. Stir before serving over ice. Top with fresh nutmeg gratings. Serves about 10.