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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Toasted pecans, cream of coconut, cinnamon, and a topping of sweetened whipped cream make it hard to tell if Pecan Milk Punch is a cocktail or dessert. Don't make this a hard decision-serve this bourbon concoction for both! Ingredients:
1 cup chopped pecans |
1/2 cup cane syrup |
1 tablespoon cream of coconut |
1 teaspoon ground cinnamon |
1/2 teaspoon vanilla extract |
1/8 teaspoon kosher salt |
1 cup water |
1/4 cup bourbon |
garnish: sweetened whipped cream, fresh mint leaves (optional) |
Directions:
1. Bake pecans in a single layer in a shallow pan at 350° for 8 to 10 minutes or until toasted and fragrant, stirring once. Cool 10 minutes. Process pecans, syrup, cream of coconut, cinnamon, vanilla, and kosher salt in a food processor 30 to 60 seconds or until smooth. With processor running, pour water through food chute. Press mixture through a fine wire-mesh strainer into a pitcher, using back of spoon. Discard solids. Cover and chill 3 to 24 hours. Stir in bourbon just before serving. Serve over ice. Garnish, if desired.
2. Try This Twist!
3. Milky Pecan Punch: Add 1 cup milk with bourbon. Makes: 3 cups.
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