Pecan "Milk" Punch
Drew Stevens, Snackbar, Oxford, Mississippi, Southern Living
DECEMBER 2011
- 2
4.4/5
(13 Votes)
Ingredients
- 1 cup chopped pecans
- 1/2 cup cane syrup
- 1 tablespoon cream of coconut
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 cup water
- 1/4 cup bourbon
- Garnish: sweetened whipped cream, fresh mint leaves (optional)
Preparation
Step 1
Bake pecans in a single layer in a shallow pan at 350° for 8 to 10 minutes or until toasted and fragrant, stirring once. Cool 10 minutes. Process pecans, syrup, cream of coconut, cinnamon, vanilla, and kosher salt in a food processor 30 to 60 seconds or until smooth. With processor running, pour water through food chute. Press mixture through a fine wire-mesh strainer into a pitcher, using back of spoon. Discard solids. Cover and chill 3 to 24 hours. Stir in bourbon just before serving. Serve over ice. Garnish, if desired.
Try This Twist!
Milky Pecan Punch: Add 1 cup milk with bourbon. Makes: 3 cups.