Slushy Milk Punch
Bit of a gloomy last day of the year-looking forward to a drink tonight after a dry-ish holiday season.
It was weird this year, with Christmas on a Sunday. It came up quickly, without a buffer of days between between the busy week before and Christmas Eve. I had made a vow to get cozy with Bailey’s on ice or boozy milk punch before bed on the last few nights before Christmas, but only managed one glass on account of the arrival of our Christmas stomach bug.
The last of a bottle of Jack Daniels Tennessee Honey Whiskey had been left behind after our polyester & cheese Christmas party, and a slushy milk punch seemed like a good use for it. It couldn’t be simpler – milk, with a generous dose of cream, powdered sugar and whiskey, stirred together in a pitcher and chilled or partially frozen, then topped with a dusting of nutmeg. I made this last Thursday night for Friday, the day it turned out I could barely manage sips of water – I found it in there this week, bashed it up with a spoon, tasted it, and stuck it back in the freezer for New Year’s Eve. Hey, that’s today! Shouldn’t we be reminiscing? Cheersing? Yes, lets.
Happy new year everyone – may all good things come your way in 2012.
Slushy Milk Punch
Adapted from Canal House, v.2, via SmittenKitchen
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 nutmegWhisk 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.)
Serve topped with freshly grated nutmeg. Serves 2-10.
December 31 2011 | beverages | 11 Comments »
