Bourbon Milk Punch

The holiday cocktail that'll have your guests going for seconds.

November 16, 2015
Bourbon Milk Punch
Adrianna Adarme

Adapted from The Year of Cozy

It's the time to go old school with your favorite punches. And by old school, we're talking the ones that were served in speakeasies back when you had to know where the secret door was and recite a password to get in.


More: 7 Herbs & Spices Everyone Needs to Eat

Punches are supposed to be fun, be easy to drink, and cater to guests who would never in a million years drink liquor straight. If you're looking to serve something that will put people on the naughty list (within reason, obviously), fill a big bowl with this stuff.

Bourbon Milk Punch
(Makes 8 to 10 servings)

1 cup sugar
1 cup (8 fluid ounces) filtered water
1 stick cinnamon + additional for garnish
3/4 cup (6 fluid ounces) whole milk
3/4 cup (6 fluid ounces) heavy cream
2 teaspoons pure vanilla extract
1 cup (8 fluid ounces) bourbon
Ground nutmeg

1. In a medium saucepan set over medium heat, combine the sugar, water, and 1 cinnamon stick. Stir until the sugar has dissolved, about 1 minute. Set this simple syrup mixture aside to steep, about 10 minutes. Remove the cinnamon stick and set aside.

2. In a big punch bowl, stir together the whole milk, heavy cream, vanilla, and reserved simple syrup. Lastly, add the bourbon and mix once more.

3. Transfer to the refrigerator to chill. Right before serving, add ice or, if your party is going to last a few hours, serve ice on the side. Add a bit of ground nutmeg and a few cinnamon sticks to garnish.