We decorated the tree yesterday, and in addition to putting on Christmas music I was really in the mood for a holiday cocktail. Eggnog to be precise. Actually, I’d been craving it ever since Melissa tweeted about eggnog a few weeks ago, while working on her most recent article in the Times.
But it was already 7pm, and eggnog just seemed too heavy to have pre-dinner. Also, no cream in the house. Then I remembered reading about something called Milk Punch. I definitely had milk. After a bit of research, I decided to make up my own version. Partly to be creative. But mostly based on what was at hand.
It was perfect. Very festive, especially with the little dusting of nutmeg. But not at all as heavy as eggnog, nor as sweet. In theory, you could even have two. In theory.
Bourbon Maple Milk Punch
2 oz Bourbon (I like Maker’s Mark)
1/4 tsp vanilla extract
1/2 oz Maple Syrup
3 oz Whole Milk
1/2 egg white
Put all of the ingredients, except nutmeg and ice, in a cocktail shaker. Shake well, till mixed and fluffy. Add ice, give it another few good shake to chill. Strain into small rocks glass, and grate a bit of nutmeg over the top.