Cane Syrup Milk Punch

Name: Cane Syrup Milk Punch
Total time: 8 h 5 min
Yield: Makes about 1 gal.
Ingredients: 2 ½ qt. milk; 4 cups bourbon; 2 ½ cups heavy cream; 1 cup cane syrup; ¼ cup vanilla extract; Garnishes: sweetened whipped cream, freshly grated nutmeg

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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.

Recipe by Southern Living December 2014

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Credit: Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:

5 mins

total:

8 hrs 5 mins

Yield:

Makes about 1 gal.

Ingredients

2 ½ qt. milk
4 cups bourbon
2 ½ cups heavy cream
1 cup cane syrup
¼ cup vanilla extract
Garnishes: sweetened whipped cream, freshly grated nutmeg

Directions

Step 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.

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Cane Syrup Milk Punch

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Recipe Summary

Ingredients

Directions

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Cane Syrup Milk Punch

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Cane Syrup Milk Punch