BOURBON MILK PUNCH
It’s often said that chicken-noodle soup is the best cure for the common cold, but American believe it’s bourbon milk punch. Usually served cold, it’s also wonderful warm and can be varied with any number of spices. enjoyed morning and night in the Crescent City, but most commonly at brunch
• 60 ml whole milk
• 30 ml bourbon
• 15 ml simple syrup
• 2 vanilla beans
• Whole spices cinnamon, nutmeg
STEPS TO MAKE
Take cinnamon, nutmeg, cloves in a pot, scrape two vanilla beans.
Add milk, simple syrup and cook.
Stir over low heat for several minutes. Do not let boil or simmer.
Remove the beans.
If making cold punch, chill the milk, then combine bourbon over ice in a punch bowl.
If making hot punch, combine bourbon over the burner and bring up to desired temperature.
Garnish with grated cinnamon or nutmeg.