Bourbon Milk Punch
The Quirky Foodster Team
Rocks glass
Glass
Freshly grated nutmeg
Garnish
Ingredients
- Bourbon whiskey — 60 ml (2 oz)
- Whole milk or half-and-half — 90 ml (3 oz)
- Simple syrup — 15 ml (1/2 oz)
- Vanilla extract — 1-2 drops
Method
- Add all ingredients to a shaker with ice.
- Shake well until frothy and thoroughly chilled.
- Strain over fresh ice in a rocks glass.
- Grate fresh nutmeg over the top.
Description: A creamy, dessert-like bourbon drink long associated with New Orleans brunch culture.
Cultural Background: Milk punches date back centuries in various forms across Europe and the American South, with the bourbon and New Orleans association solidifying by the 20th century.
Tips: Shake this one hard and long — it should be properly frothy, not just combined.
Variations: A dash of coffee liqueur turns this into a boozier, more dessert-forward drink.
Serving Suggestion: Serve over ice as an after-dinner or brunch treat.
Nutrition: Approx. 230 kcal per serving
FAQs:
Q: Is this the same as eggnog?
A: No — it uses no egg and is lighter, closer to a spiked cream soda in texture.
- Bourbon whiskey — 60 ml (2 oz)
- Whole milk or half-and-half — 90 ml (3 oz)
- Simple syrup — 15 ml (1/2 oz)
- Vanilla extract — 1-2 drops
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