Ingredients
- 1 ¼ cups (10 ounces) bourbon
- ¾ cup (6 ounces / 186 g) apple cider
- ½ cup (4 ounces / 122 g) lemon juice, freshly squeezed (about 4 large lemons)
- ⅓ cup (105 g) pure maple syrup
- 1 teaspoon ground cinnamon
- ⅔ cup (163 g) whole milk
- crushed ice
Nutritional Information
Calories: 288
Directions
In a large bowl, combine the bourbon, apple cider, lemon juice, maple syrup, and cinnamon. Whisk until fully combined.
In a separate large bowl, pour in the whole milk. Slowly pour the bourbon-apple cider mixture into the milk while stirring gently.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, up to overnight.
After chilling, pour the mixture through a coffee filter set over a clean bowl or pitcher to strain out any solids. (This will take about an hour.) Discard the milk solids left behind.
Fill a lowball glass with crushed ice. Pour the strained mixture over the ice, and serve immediately. Cheers!
Notes
Make this with the cheapest, nastiest bourbon you can find. The clarification process clears out all off flavors (for instance, it dealt with the nasty "nail polish" aftertaste from the cheap Trader Joes bourbon I used).
Doubling or tripling the recipe is a great idea, since the process is very labor intensive. Milk punch can be kept in the fridge for several weeks, at least.