Ingredients
- 1 (750-ml) bottle of brandy
- 1 (750-ml) bottle of bourbon
- 1 (750-ml) bottle of Praline Pecan Liqueur
- 4 tablespoons pure vanilla extract
- 2 tablespoons ground nutmeg
- 2 tablespoons ground cinnamon
- 2 tablespoons ground cloves
- 3 cups heavy cream
- 3 cups whole milk
- Candied or praline pecans, for garnish
Candied Pecans Milk Punch
This is a decadent interpretation of the classic Southern milk punch with heavy cream and Praline Pecan Liqueur. Usually served as an elixir on the morning after, this could also easily take the place of dessert or after-dinner nog during the winter holidays.
MAKES ABOUT 1 GALLON
Directions
Combine the brandy, bourbon, liqueur, vanilla extract, and spices in a gallon container and shake well until mixed. Add the cream and milk, and shake again until well mixed. Refrigerate overnight or up to 3 days.
To serve, shake well again, and pour over ice in an old fashioned glass garnished with candied pecan crumbles.
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