Cheers and Happy New Year!

Milk Punch is something we make every year for the holidays, usually around Christmas and New Years. Sometimes we even have it with formal brunches- Easter, Mothers Day etc. There is a restaurant in town that has this every Sunday on their elaborate brunch menu. It is so good. We used to go, just to have the milk punch- seems crazy, I know. But it's that good. Then one year, they printed the recipe in the Wednesday food section of the newspaper. My MIL clipped it and has been making it ever since. But then she gave my husband the recipe and now he makes it.

My husband made this a few days ago for Christmas Eve and between 6 adults and an hour, this boozy punch was completely consumed. It has easily become my mother's favorite drink, and hopefully yours too. Cheers and Happy New Year!

Milk Punch from Green Pastures Restaurant

• 1/2 Gallon Quality Vanilla Ice Cream*
• 1 cup Milk
• 1/2 cup Bourbon
• 1/4 cup White Rum
• 1 Jigger (1.5 oz.) Brandy
• Nutmeg for garnish, optional

Allow ice cream to soften (mostly melted, but not all the way) in carton, then pour into a 2 quart pitcher. Pour milk, bourbon, rum and brandy over melted ice cream and stir.

Serve in your favorite cocktail glass and sprinkle with ground nutmeg for garnish.

**Makes 2 Quarts/ Half Gallon**

NOTE: The pitcher may seem really full because you're adding half a gallon of ice cream to a half gallon (2 quart) pitcher, but it will melt down. Once you add the liquid, it will make 2 quarts, exactly. Can be made ahead of time, but it will taste stronger the longer it ferments. If you don't like it too strong, add a bit more milk.

*We prefer using Blue Bell Homemade Vanilla or Natural Vanilla Bean Ice Cream