Slushy Milk Punch

Slushy Milk Punch


December 31, 2011

Adapted from Canal House, v.2, via SmittenKitchen

  • Makes: Serves 2-10.


5 cups whole milk and half-and-half (4:1 is suggested, but I went with equal parts 1% and half & half)

1 1/2 cups bourbon, another whiskey or brandy, or Jack Daniels honey liqueur

1/2 cup icing sugar (or to taste)

2-3 tsp. vanilla

Freshly grated nutmeg


1Whisk everything together in a pitcher and freeze until slushy, which will take 3 to 4 hours, but you can leave it in there up to a week. (It may need to sit on the countertop for a bit - mash it around with a wooden spoon to break up the ice.)

2Serve topped with freshly grated nutmeg.


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