Photo: Iain Bagwell; Styling: Heather Chadduck
Frothy Mint-and-White-Chocolate Milk Punch features all the flavors of the holiday season. For a wintry, festive rim to your milk punch, crush peppermint sticks, dip your cup in corn syrup, and dip again in the peppermint.
2 cups heavy cream
1 qt. 2% reduced-fat milk
1/2 cup sugar
1 vanilla bean, split
3 fresh mint sprigs
1 (4-oz.) white chocolate baking bar, chopped
Bring cream, milk, sugar, and vanilla bean to a simmer in a large saucepan over medium heat, stirring often. Remove from heat; add mint sprigs. Cover and let stand 8 minutes. Discard mint and vanilla bean. Add chopped chocolate, and cook over low heat, stirring constantly, 2 minutes or until chocolate is melted. If desired, stir in 2 Tbsp. vodka per 1 cup punch just before serving.