Monday, February 27, 2012

Comfort Cocktails: New Orleans Bourbon Milk Punch

Curl up with a good book and one of these creamy lovelies...

2 oz. Good Quality Bourbon (I used Bulleit)
1/2 oz. Vanilla Extract
1/2 oz. Simple Syrup (I confess, I used splenda)
1 oz. Heavy Cream
2 oz. Whole Milk
1/4 of 1 Egg White (I used the packaged pasteurized eggwhites, about 2 tbs)

Add the contents to a cocktail shaker with plenty of ice. Shake until good and frothy.

Serve in a frosted old fashioned glass. Garnish with:

Freshly Grated Nutmeg

No comments:

Stop by, bring wine.

Preferably good wine. Food would be good, too.