Pecan "Milk" Punch

Photo: Ralph Anderson; Styling: Buffy Hargett
Toasted pecans, cream of coconut, cinnamon, and a topping of sweetened whipped cream make it hard to tell if Pecan "Milk" Punch is a cocktail or dessert. Don't make this a hard decision--serve this bourbon concoction for both!

 

Yield:

Makes about 2 cups

Recipe from

Recipe Time

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

Ingredients

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
Garnish: sweetened whipped cream, fresh mint leaves (optional)

Preparation

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 desired.

Try This Twist!

Milky Pecan Punch: Add 1 cup milk with bourbon. Makes: 3 cups.

Note:

Drew Stevens,

Snackbar, Oxford, Mississippi,

December 2011