ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cane Syrup Milk Punch

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 5 mins
Total time 8 hrs, 5 mins
Yield

Makes about 1 gal.

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

How to Make It

  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.