Milk punch is a New Orleans favorite. It’s a brunch staple and while it’s served during holidays it also takes center stage during Carnival as a Mardi Gras cocktail favorite. Simple, sinfully rich and delicious, it can pack a serious punch (no pun!). Frozen milk punch is a slight twist on this smooth and boozy drink.  Replace the milk with vanilla ice cream and, voila!

By the penny or by the pound, you can mix up a batch or serve up a single cocktail.I couldn’t find one recipe that totally satisfied my taste buds so, I freestyled it. I didn’t measure by the way, and I recommend adding ingredients to taste.

Ingredients:

Premium vanilla bean ice cream
Half and half
Bourbon
Sugar or simple syrup
Vanilla extract
Nutmeg for garnish

Combine and mix in a cocktail shaker or in a blender. Freeze for about 3 hours or until slushy.

Sip slow and enjoy!