Milky Pecan Punch

Southern Living
Milky Pecan Punch gets a cup of milk stirred together with bourbon and a pureed pecan mixture, resulting in a creamy cocktail all will love.
Makes 3 cups

Ingredients

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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 cup milk
1/4 cup bourbon
Garnish: sweetened whipped cream, fresh mint leaves (optional)

Preparation

Hands-on: 15 Minutes
Total: 3 Hours, 33 Minutes

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 milk and bourbon just before serving. Serve over ice. Garnish, if desired.

Created date

November 2011