Milk Punch.

It sounds like a completely unfortunate name, and let me tell you, it is.

With people saying it tastes like an egg-less eggnog, it even furthered my aversion to a milk cocktail.

But with the discovery of Serious Eats’ recipe, calling for bourbon (or rum) and vanilla extract, I thought I’d give it a try.

Ingredients:

• 1 ounce brandy (or bourbon)
• 1 ounce dark rum (or bourbon)
• 1 teaspoon sugar
• 2 dashes vanilla extract (optional)
• 4 to 6 ounces whole milk, to taste

What to do:

Stir well with ice and strain into a goblet over fresh crushed ice (or, pour everything into a mug and add hot milk). Sprinkle with nutmeg.

So many feelings. First, I used almond milk instead of whole milk because if I drank 4-6 oz. of regular milk my lactose intolerance might make me explode. I didn’t use as much sugar as the recipe called for because of it.

The nutmeg really takes it up a notch, too. This is the kind of drink that would be tasty really cold (like a spiked iced coffee almost) or warm.