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Bourbon Milk Punch

A creamy, velvety New Orleans classic cocktail that combines bourbon whiskey with whole milk, heavy cream, and sweetened condensed milk, flavored with vanilla and nutmeg. This elegant punch is perfect for brunch or entertaining and can be made ahead for easy serving.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 5 servings
Course: Drinks and Beverages
Cuisine: American, New Orleans Creole
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup sweetened condensed milk
  • 1 cup bourbon whiskey
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg plus more for garnish
  • Ice cubes for serving

Equipment

  • Large pitcher or cocktail shaker
  • Measuring cup
  • Jigger or small measuring spoon
  • Long spoon or bar spoon for stirring
  • Strainer
  • Serving glasses

Method
 

  1. Pour the whole milk and heavy cream into your pitcher to form the creamy foundation.
  2. Stir in the sweetened condensed milk slowly, mixing well to fully incorporate it into the dairy base.
  3. Add the bourbon whiskey to the pitcher and stir gently but thoroughly to integrate with the dairy mixture.
  4. Measure out the vanilla extract and add it to the punch, stirring well to distribute it evenly throughout.
  5. Sprinkle in the ground nutmeg and stir for a full minute to ensure it doesn't settle at the bottom.
  6. Cover your pitcher and place it in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
  7. About 10 minutes before serving, fill your glasses with fresh ice cubes.
  8. Give the punch a final stir in the pitcher to ensure everything is well mixed, then carefully pour it over the ice into each glass.
  9. Finish each drink with a light dusting of freshly grated nutmeg on top and serve immediately.

Notes

This punch can be made up to 3 days in advance and stored in the refrigerator. The flavors actually improve as they meld together. Use whole milk and heavy cream for the best texture. Fresh nutmeg is far superior to pre-ground. Choose mid-range bourbon in the 80 to 90 proof range for best results.