Whiskey Milk Punch

Pro tips

• Dissolve the powdered sugar completely in a small amount of milk before adding the whiskey to prevent grittiness.
• Chill all ingredients beforehand for a naturally cold drink without diluting from excess ice.
• Use whole or 2% milk for a richer texture; skim milk will feel thinner.
• Serve immediately after mixing to prevent the milk from separating.

Substitutions

• Powdered sugar → superfine sugar or simple syrup (easier to dissolve)
• Rye or Bourbon → brandy or cognac (different flavor profile but similar texture)

Storage & make-ahead

Refrigerate mixed punch for up to 2 days in an airtight container; stir well before serving.

Should I shake or stir a Whiskey Milk Punch?

Neither is required. Simply stir the powdered sugar with the milk and whiskey until the sugar dissolves, then serve over ice.

Can I make Whiskey Milk Punch ahead of time?

Yes, mix the ingredients in advance and refrigerate. Stir well before serving, as the milk may separate slightly during storage.

What type of whiskey works best?

Old Mr. Boston Rye or Bourbon are traditional, but any quality rye or bourbon whiskey will work. Avoid high-proof spirits unless you prefer a stronger drink.

Is there a non-alcoholic version?

You can omit the whiskey and increase the milk for a sweet milk drink, but it won't be a traditional punch.