MILK PUNCH
serves 8
We make this frosty deliciousness by the pitcherful, letting it get nice and icy in the freezer just before serving it.
1 quart whole milk
1 cup half-and-half
1½ cups bourbon, whiskey, or brandy
1 cup powdered sugar, sifted
1 tablespoon vanilla extract
Ground nutmeg
Put the milk, half-and-half, booze, sugar, and vanilla extract into a pitcher and stir well. Put the pitcher into the freezer and chill the milk punch until it is quite slushy, 3–4 hours. Stir well and serve in pretty chilled glasses, garnished with a dash of nutmeg.
