Bourbon Milk Punch

So apparently Bourbon Milk Punch has been around for a LONG time. I, however, had never even heard of it until our recent trip to Asheville. We had been bellied up to the bar at The Imperial Life for a while after dinner, and I was ready for dessert to cap off my evening. Not dessert to eat – but something sweet to drink.

The bartenders had been doing a good job of creating special drinks for us the entire evening, so I simply said, “I’d like something creamy. And bourbon is good.” In what seemed like mere seconds, a glass was in front of me and the savvy mixologist was telling me that this was one of her favorite drinks.

Perfection. This was exactly what I had in mind.




I knew this was a cocktail I’d like to recreate on occasion, so I began researching recipes, of which there are many! I can’t even say that there was one specific one that I used in my creation- they all just guided me in my experimenting.

Luckily, I was recently sent a sample bottle of Angel’s Envy Bourbon (which I’m really digging by the way),  so I had plenty of booze to work with through the trial and error process. While none of the drinks were bad, it did take a few tries to find exactly the right combination that pleased me. So, without further adieu, my new favorite dessert drink, Bourbon Milk Punch….

Bourbon Milk Punch

Makes 1 serving


1.5 - 2 oz bourbon whiskey

3 oz whole milk

2 tsp powdered sugar

1/4 tsp vanilla extract

freshly grated nutmeg


In a shaker half-filled with ice cubes, combine the bourbon, milk, sugar, and vanilla extract. Shake well. Strain into an old-fashioned glass over 3-4 ice cubes and grate fresh nutmeg over the top.