…..Here’s a tasty and festive variation on a New Orleans classic. Those familiar with milk punch know its an amazing combination of flavors that will get you begging for more. Here we take a few simple additions and make it perfect for the Holidays.
- 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
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 desire. Add 1 cup milk with bourbon. Makes: 3 cups.
Recipe and photograph courtesy of SouthernLiving.com. For more great holiday recipes be sure to check out our “Christmas” tab to the right or visit us on Facebook to keep up with our latest drinks. Happy Holidays
