

Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs
Cal/Serv:
261
Inspired by the nostalgic flavor—the one that conjures images of frosting-coated edible houses—this Gingerbread Milk Punch is made for holiday-season entertaining. Spicy-sweet Yellowstone Rum Cask Bourbon serves as the focus of this seasonal sip, steeped with milk, molasses, fresh ginger, and plenty of warm and cozy spices. The longer the mixture steeps, the better it’ll taste, so make it ahead of time for even more depth of flavor (not to mention even less work day-of). The result, once strained, is a creamy cocktail that’ll wow any festive crowd.
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Ingredients
- 2 cups
whole milk
- 1/2 cup
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.
Turbinado sugar, for garnish
Lightly sweetened whipped cream, for garnish
Ground cinnamon, for garnish
Shredded coconut, for garnish
Directions
- 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.
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