Whiskey Milk Punch

Pro tips

• Dissolve powdered sugar in whiskey first before adding milk to prevent graininess.
• Use cold milk and serve over ice for the smoothest texture and best flavor balance.
• Stir gently when combining to avoid over-aerating the milk, which can cause separation.

Substitutions

• Old Mr. Boston Whiskey → bourbon or rye whiskey (bolder flavor profile)
• Powdered Sugar → simple syrup (easier to mix, prevents separation)

Storage & make-ahead

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

Can I make whiskey milk punch ahead of time?

Yes, mix the ingredients and refrigerate for up to 2 days. Stir before serving, as separation may occur.

What type of whiskey works best for milk punch?

Any straight whiskey works, but bourbon or rye provide better flavor balance than blended whiskey.

Should milk punch be served hot or cold?

Traditionally served chilled over ice, though some variations are served warm.

Can I substitute the powdered sugar?

Yes, use an equal amount of simple syrup or granulated sugar dissolved in a touch of water for easier mixing.