Cane Syrup Milk Punch

By LRay

Southern Living, December 2014, page 144.

Bittersweet cane syrup takes the edge off of this bourbon-lovers' New Orleans-style frozen punch. Make it ahead, and freeze for up to a week. The boozy punch doesn't freeze rock solid, so just set it out as your first guests arrive. Simply give it a quick stir to create an ideal slushy consistency. Keep the punch cold by serving in a chilled metal bowl.

Ingredients

• 2 1/2 qt. milk
• 4 cups bourbon
• 2 1/2 cups heavy cream
• 1 cup cane syrup
• 1/4 cup vanilla extract
• Garnishes: sweetened whipped cream, freshly grated nutmeg

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

Whisk together first 5 ingredients in a freezer-safe container. Cover and freeze 8 to 12 hours. Remove punch from freezer just before serving; stir until desired consistency is reached. Transfer to a chilled metal punch bowl.