Bourbon Milk Punch
It’s time for breakfast in New Orleans. What to serve? Along side your grits and andouille there is nothing better than a smooth and creamy bourbon milk punch. After days of Mardi Gras revelry there could be nothing better to sooth your aching belly.
1 1/2 oz Bourbon
2 tsp. simple syrup
2 dashes vanilla extract
4 oz. milk or half and half
Shake vigorously with ice for 30 seconds.
Strain into a brandy snifter or wine glass.
Garnish with grated nutmeg.