This lean milk punch is concocted with vanilla-macerated bourbon. It takes only a few minutes to prepare (maceration aside), and delivers an outsize glow on a chilly night. Though it might make a flu sufferer feel better, don’t wait for the flu to try it.
Ingredients
- 1 cup whole milk
- 1 tablespoon Demerara or other dark, raw sugar
- 2 ounces Old Forester Signature or other strong bourbon, vanillated (see note)
- Fresh nutmeg
- Nutritional Information
Nutritional analysis per serving (2 servings)
171 calories; 3 grams fat; 2 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 3 grams protein; 12 milligrams cholesterol; 54 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Heat the milk in a small saucepan over medium heat, frothing it with a whisk until it is quite hot but not boiling. Whisk in the sugar. Remove from the heat and stir in the bourbon. Pour into a heatproof mug and grate a small amount of fresh nutmeg atop the foam. Serves one.
- To make the vanillated bourbon, slice three vanilla pods lengthwise, spreading them open to expose the pulp. Cut into 1/2-inch pieces and drop them into a 1-liter bottle of 100-proof bourbon. Allow to macerate for at least a week, and top up the bottle as you use it. To make the drink without macerated bourbon, add 1/2 tablespoon of vanilla extract to the milk as it heats.
Dining and Cooking