Bon Temps Milk Punch

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.

• Ready In: 3 hrs 10 mins
• Serves: 8

Ingredients

• 1  quart half-and-half
• 1 1⁄2 cups brandy (or Bourbon)
• 1⁄4 cup confectioners' sugar
• 2  teaspoons vanilla
• 1⁄2 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.