Fall into pure relaxation with the creamy and smoky Bourbon Milk Punch.
Years ago, when I was a humble acting student learning my way around the dramatic words of tortured playwrights, I watched a few of my fellow thespians work their way through the brilliance of Tennessee Williams. Williams will always be a favorite of starry-eyed pupils and performers, with his sultry prose and muggy, alcohol-soaked atmosphere. Being young and barely 19 years old at the time, my inexperience with life kept things like Night of the Iguana a total mystery, but fascinating nonetheless. I watched my friends go at one of the play’s scenes, trying to unlock some secret path through it.
One of the actors used some fresh milk and cola mixed together to represent a cocktail, something called a “rum cocoa” if memory serves. And I always thought back to that concoction, which they guzzled during the scene. I would wonder, “Does that combo taste good?” along with “Can milk be mixed with booze?”
And the answer, it turns out, is yes. Tonight’s recipe is one of those, the Bourbon Milk Punch. A rich blend of milk, heavy cream, vanilla extract and simple syrup, all shaken together over ice with some smoky and sweetly spiced bourbon. Sounds a little odd, but once you’ve had a few, you’ll wonder why this perfect potion didn’t make its way to you sooner.
And while I have no idea if he ever had one, I’d bet Tennessee Williams would’ve enjoyed the Bourbon Milk Punch.
What is the best bourbon to use in a Bourbon Milk Punch?
No Bourbon Milk Punch would be complete or proper without a smoky and smooth bourbon within it. Because then it would just be a very heavy and sweet glass of moo juice. And there are some truly fine spirits you can choose from when making this recipe. Buffalo Trace, Jim Beam, High West, Bulleit, Woodford Reserve, Four Roses… If you know what you like, go with that. If you’re exploring, have some fun and choose something that’s a small batch bottle.
Ingredients
- 3 ounces whole milk
- 1/2 ounce heavy cream
- 2 ounces bourbon
- 1/2 ounce simple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg for garnish
- 1 cinnamon stick for garnish
Instructions
- Pour the whole milk, heavy cream, bourbon, simple syrup, and vanilla extract into a shaker filled with ice.
- Shake vigorously until it becomes frothy and well chilled.
- Strain into a chilled rocks glass. Top each drink with freshly grated nutmeg and add a cinnamon stick for garnish.
Nutrition
What glassware and garnish are used?
Strain and serve your cocktail in a chilled rocks glass. You can get your glass nice and cold by popping it in the freezer for around 30 minutes before drinking. Garnish with some grated nutmeg and a cinnamon stick. I like to use mine as a straw.
What dairy alternatives can be used?
If you have an allergy or aversion to dairy products, you can mix this drink with a milk substitute like oat, soy or almond. For the heavy cream, there are many plant-based products available at the grocery store that can be used instead.
Similar drinks to the Bourbon Milk Punch
In the mood for something smooth, milky and boozy? A strong and sweet libation that relaxes while it satisfies your taste buds? Here are a handful of easy-to-make and drink cocktails that are on the thicker, fluffier side of the flavor aisle. Cheers!
- Moose Milk – Powerful and tasty, this is one glass of milk you’ll never forget.
- Milk Punch – Have some rum and bourbon? Don’t forget the 2%.
- Pudding Shots – Combine your dessert and your shots together with this delicious idea.
- Coconut Mojito – Coconut milk helps make this tropical treat a silky one.
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