Southern Milk Punch

A classic take on the delicious Southern-style Milk Punch cocktail, my version uses both bourbon and dark rum and gets a sweet splash of vanilla to add depth of flavor. Feel free to sub milk or cream for the half and half, and a store-bought simple syrup works just fine (available in the mixers section of any grocery store).

Author: Lauren McDuffie
Yield: Makes 1 drink 1x
Category: Cocktails

Ingredients

Scale

1 ounce bourbon or brandy (you choose!)
1 ounce dark rum
2 ounces half and half (or milk, or cream)
¾ ounce simple syrup (store-bought or homemade; maple syrup is a great swap as well)
¼ teaspoon vanilla extract (or to taste)
Freshly grated nutmeg, to garnish

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Instructions

Fill a shaker with ice. Add the bourbon (or brandy), the rum, half and half, simple syrup, and vanilla. Put the lid/top on and shake vigorously until very cold, about 20 seconds. Strain into a coup glass (my preference, though a rocks glass is just fine – see NOTE 2).

Garnish with some freshly grated nutmeg.

Notes

NOTE 1: Sometimes you’ll see this drink made with egg whites instead of milk or cream. To try this version (which is equally as delicious, just different), substitute 1.5 ounces of fresh egg whites in place of the milk/cream. Or, you could use both and just really get frothy with things.

NOTE 2: If you do choose to use a rocks glass for this, you’ll want to fill it with ice prior to straining/adding the milk punch. The only real downside to this, is the fact that the ice will melt and therefore dilute the drink, hence watering down the creaminess. Not the end of the world, but worth noting, nonetheless.

NOTE 3: If you choose to use maple syrup in place of the simple syrup (which I do a lot because it’s super good), you now have a Vermont Milk Punch on your hands. Cool!

Find it online: https://mykitchenlittle.com/2021/11/27/southern-milk-punch/