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
Total:
Recipe from Southern Living

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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

  1. 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.
  2. Try This Twist!
  3. Milky Pecan Punch: Add 1 cup milk with bourbon. Makes: 3 cups.
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