Bourbon Milk Punch

In the world of classic cocktails, few libations possess the timeless charm of Bourbon Milk Punch. This concoction effortlessly marries the robust warmth of bourbon with the creamy richness of milk, creating a blend of unique flavors that Santa will want on his Christmas List! Elevating this rich drink is the subtle essence of nutmeg, adding a touch of spice to an otherwise smooth and velvety elixir.

Originating from the 17th-century British milk punch tradition, this delightful creation of bourbon and milk has evolved over the years, becoming a beloved staple in the realm of mixology. A comforting winter libation for sure and with a sprinkle of crushed peppermint, Bourbon Milk Punch has earned its place at every Christmas party this season.

Bourbon Milk Punch


1 Quart heavy cream

2 Cups of 2% milk

2 Cups of Bourbon (I use Jim Beam)

¼ Cup of Brandy (I use Paul Masson)

1 ½ Cups of Simple Sugar (1 cup of water, 1 cup of Sugar-boiled until sugar is dissolved.

2 Tbsp of good Vanilla

½ tsp Kosher Salt

¼ tsp cinnamon

Fresh ground Nutmeg for garnish


Whisk all ingredients together until combined. Pour into an empty milk container. Freeze at least 24 hours. Remove from freezer about 30 minutes before serving. Pour into mugs and garnish with fresh ground Nutmeg. Enjoy!