Whiskey Milk Punch

Pro tips

• Dissolve powdered sugar completely in whiskey before adding milk to avoid graininess.
• Use cold milk and serve over ice for a refreshing texture; warm milk creates a different, cozier version.
• Stir gently after adding milk to prevent excess foaming or separation.
• Taste after mixing—adjust sweetness by adding more powdered sugar if desired before serving.

Substitutions

• Old Thompson Blended Whiskey → any blended or bourbon whiskey 80–90 proof (flavour profile will vary slightly)
• Powdered Sugar → simple syrup, 1/2 tsp (no dissolving step needed)
• Milk → heavy cream mixed with milk 1:1 (richer, heavier texture)

Storage & make-ahead

Serve immediately after mixing. Pre-mixed batches can be refrigerated up to 2 hours before serving.

Can I make whiskey milk punch ahead of time?

Yes, mix the powdered sugar and whiskey in advance, then add cold milk and stir just before serving to prevent separation.

What type of whiskey works best for milk punch?

Blended whiskey like Old Thompson works well, but any smooth, approachable whiskey between 80–90 proof is suitable.

Should whiskey milk punch be served hot or cold?

Traditionally served cold over ice or with chilled milk. Some variations are served warm, but cold is most common.

Can I use condensed milk instead of regular milk?

Yes, but reduce powdered sugar since condensed milk is already sweet. Start with 1/2 tsp and adjust to taste.