Name: Gingerbread Milk Punch
Prep time: 15 min
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 2 c. whole milk; 1/2 c. firmly packed dark brown sugar; 2 tbsp. molasses; 2 inches fresh ginger, peeled and thinly sliced; 2 cinnamon sticks; 2 whole cloves; 1 pinch freshly grated nutmeg; 9 oz. Yellowstone Rum Cask Bourbon; Turbinado sugar, for garnish; Lightly sweetened whipped cream, for garnish; Ground cinnamon, for garnish; Shredded coconut, for garnish

Step 1In a small saucepan, combine the milk, brown sugar, molasses, ginger, cinnamon sticks, cloves, and nutmeg. Bring to a boil over medium heat, then remove from heat, cover, and steep for 30 minutes. Add the Yellowstone Rum Cask Bourbon and stir until combined (the mixture will curdle). Refrigerate until well chilled, at least 1 hour, or overnight.

Step 2Strain the mixture twice through a fine-mesh sieve, pressing on the solids. Transfer to a serving vessel and refrigerate until ready to serve.

Step 3Dip the rims of 6 small punch glasses in water to moisten, then dip each in turbinado sugar. Set aside until ready to serve.

Step 4Fill each prepared glass with ice, then add about 3 ounces of punch. Dollop with whipped cream and sprinkle with ground cinnamon and coconut as desired.

Gingerbread Milk Punch

Ingredients

Directions

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