Hot Coconut Milk Punch
Coconut milk adds richness to this warm bourbon cocktail. Todd Coleman
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Coconut milk adds richness to this bourbon drink, adapted from a recipe by mixologist and writer Toby Cecchini. This recipe first appeared in our October 2011 issue, along with Rebecca Barry’s article Whiskey Rebellion.

Yield: makes 1 Cocktail

Ingredients

  • 34 cup milk
  • 14 cup coconut milk
  • 1 tbsp. light brown sugar
  • 1 12 tsp. vanilla extract
  • 2 oz. bourbon, like Pritchard’s
  • Grated nutmeg, to garnish

Instructions

  1. Heat milks, sugar, and vanilla in a small saucepan over high heat; cook, whisking, until frothy and steaming. Stir in bourbon, then pour into a coffee mug; garnish with nutmeg.

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