Bon Temps Milk Punch

Buster's friend's Note:

Adapted from "Cooking Up a Storm," by Marcelle Bienvenu and Judy Walker. If you want to make a Cuban version of this drink, substitute dark rum for the brandy or Bourbon. Found in the Tribune's Food & Drink Weekly Guide.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 8

• 1 quart half-and-half
• 1 ½ cups brandy (or Bourbon)
• ¼ cup confectioners' sugar
• 2 teaspoons vanilla
• ½ cup whipping cream , whipped
• nutmeg , ground, to taste

Directions:

1. Combine the half-and-half, brandy, sugar and vanilla in a medium bowl until the sugar is completely dissolved; cover.
2. Refrigerate 3 hours or overnight.
3. Serve in small crystal cups or stemmed glasses, topped with a dollop of whipped cream and a sprinkle of nutmeg. Or pour into a small punch bowl, float whipped cream on top and sprinkle with nutmeg.