Milk Punch

December 23, 2013

Let me start by saying I love every recipe from Smitten Kitchen that I’ve ever had, and I very rarely modify her recipes. So by all means, if you are looking for a deliciously rich and decadent Milk Punch recipe, hers is probably perfect and you should head straight there.

We were looking for something that was rich and delicious, but a bit lighter. So we went out on a limb and altered Deb’s recipe—instead of whole milk and half & half, we used 1% milk and frozen yogurt.

Couple of Zeros | Milk Punch

We are usually against these kinds of substitutions—if you’re going to splurge, just splurge and consume less if you must. Don’t compromise on taste. I was skeptical of using frozen yogurt, so we bought the best that we could find—Blue Bunny Vanilla Bean. And we agreed we wouldn’t make it again if this wasn’t any good.

But it was good. Good enough to share. So here you are!


Milk Punch
Adapted from Smitten Kitchen

Serves 6–8.

  • 2 ½ cups of 1% milk
  • 2 ½ cups of vanilla frozen yogurt, softened
  • 1 ½ cups bourbon
  • ½ cup powdered sugar, sifted
  • Freshly grated nutmeg

In a pitcher, whisk together milk, frozen yogurt, bourbon and sugar. Freeze until slushy (3–4 hours). Stir again. Pour into old-fashioned glasses and garnish with a few gratings of fresh nutmeg. Enjoy!

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