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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!

Drew Stevens
Recipe by Southern Living December 2011

Gallery

Ralph Anderson; Styling: Buffy Hargett

Recipe Summary

hands-on:
15 mins
total:
3 hrs 33 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Try This Twist!

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

Source

Snackbar, Oxford, Mississippi

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