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Bourbon Milk Punch

A creamy Southern classic cocktail that combines bourbon, milk, cream, and vanilla for a smooth, indulgent drink perfect for holiday gatherings, brunches, or cozy evenings. Serve chilled, over ice, or gently warmed.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: Southern American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup bourbon whiskey
  • 1/2 cup simple syrup
  • 2 teaspoons vanilla extract
  • Pinch of nutmeg for garnish
  • Ice optional, for serving

Equipment

  • Large mixing bowl or pitcher
  • Measuring cups and spoons
  • Whisk or spoon for stirring
  • Strainer or fine-mesh sieve
  • Cheesecloth (optional, for filtering)
  • Bottles or glass jars for storage
  • Serving glasses or punch cups

Method
 

  1. Gather all ingredients and ensure the simple syrup is completely cool before starting.
  2. Pour 1 cup of whole milk and 1 cup of heavy cream into a large mixing bowl or pitcher.
  3. Slowly add 1 cup of bourbon whiskey while stirring gently to combine with the dairy without separation.
  4. Add 1/2 cup of cooled simple syrup and stir well until fully incorporated.
  5. Stir in 2 teaspoons of vanilla extract until the mixture is smooth and homogeneous.
  6. Optionally strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean pitcher or bottles to remove any solids.
  7. Chill in the refrigerator for at least 1 hour or up to 3 weeks; shake gently before serving.
  8. Serve the bourbon milk punch chilled over ice or gently warmed; garnish each glass with a pinch of nutmeg.

Notes

The punch can be made up to three weeks in advance and improves in flavor over time; shake well before serving.