Milk Punch Two Ways

• Condiments

  • 1 1/2 tsp Maple syrup

• Baking & Spices

  • 1 Pinch Nutmeg, grated
  • 1/4 tsp Vanilla extract

• Dairy

  • 6 oz Milk, reduced fat

• Beer, Wine & Liquor

  • 1 oz Bourbon
  • 1/2 oz Rum, White

Found on jellytoastblog.com

Ingredients

• 6 ounces – reduced fat milk
• 1 ounce – bourbon
• 1/2 ounce – white rum
• 1 1/2 teaspoons – maple syrup
• 1/4 teaspoons – vanilla extract
• Pinch – grated nutmeg (for garnish)

Directions

• Hot Milk Punch: Pour milk into a small saucepan set over low heat. Heat gently until hot, but not boiling. Remove from heat and whisk briefly until milk is slightly frothy. Pour bourbon, rum, maple syrup, and vanilla extract into a mug. Add hot milk to the mug and top with grated nutmeg. Serve hot and enjoy! Iced Milk Punch: Fill a Boston cocktail shaker or mixing pitcher with ice. Add milk, bourbon, rum, maple syrup, and vanilla extract to the cocktail shaker. Stir for 10 seconds or until chilled and cocktail shaker is frosty. Strain into a high ball glass filled with ice cubes. Top with freshly grated nutmeg and serve.