Bourbon Pecan Milk Punch
Recipe Type: Cocktail
Serves: 2 cocktails
Steep a leftover slice of pecan pie into this creamy bourbon milk punch cocktail for a delightful holiday drink.
Pecan Pie
  • Click the link above for my favorite recipe
Milk Punch
  • 3 ounces bourbon
  • 2 ounces pecan pie milk*
  • 1 ounce maple syrup
  • ¼ teaspoon orange blossom water
  • orange peel and nutmeg, for garnish
*Pecan Pie Milk
  • 1 cup cold whole milk
  • 1 slice of pecan pie (see the link above)
  1. Combine bourbon, pecan pie milk, maple syrup, and orange blossom water in a cocktail shaker. Add a scoop of ice and shake vigorously for at least 30 seconds. Stain into coupe glasses. Rub the rim of the glasses with the orange peel, garnish, and top with grated nutmeg.
Pecan Pie Milk
  1. Place the pecan pie in a bowl or cup and pour the milk over it. Break up the pie with a spoon, cover, and let sit at room temperature for 30 minutes or in the refrigerator for up to 3 hours. Pour the mixture through a fine-mesh sieve to strain out the solids. Use the pecan pie milk immediately or refrigerate for 1-2 days.
Recipe by Honest Cooking at