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Author Notes: I won't ask you to hold off on eating that last slice of pecan pie, but if for some wild reason you end up with an overload of leftovers, shake up a batch or two of this Pecan Pie Bourbon Milk Punch.
Milk punch is a cocktail made with a spirit (traditionally bourbon or brandy), milk, sugar, and vanilla. Steeping a piece of leftover pecan pie in cold milk brings in a new dimension of fall flavors, with vibrant echoes of maple syrup, caramelized pecans, and warm autumn spices in every sip. Coupled with the soft thrill of orange blossom water and the fragrance of fresh nutmeg, this pecan pie milk punch is so enthralling you might just decide bake an entire pie for the cause. —Chase the Flavors
cold whole milk and a generous slice of pecan pie
- 1 cup cold whole milk
- 1 piece pecan pie
pecan pie milk, bourbon, maple syrup, orange blossom water
- 2 ounces pecan pie milk
- 3 ounces bourbon whiskey
- 1/2 ounce maple syrup
- 1/4 teaspoon orange blossom water
- Place the slice of pecan pie in a bowl or cup and pour the milk over it. Break up the pie with a spoon, cover, and let sit at room temperature for 30 minutes or in the refrigerator for up to 3 hours. Pour the mixture through a fine-mesh sieve to strain out the solids. Use the pecan pie milk immediately or refrigerate for 1-2 days.
- Combine pecan pie milk, bourbon, maple syrup, and orange blossom water in a cocktail shaker. Add a scoop of ice, cover, and shake vigorously for at least 30 seconds. Stain into two coupe glasses. Rub the rims of the glasses with the orange peel, garnish, and top with grated nutmeg.
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