I have officially fallen down the Ivy Odom rabbit hole, and I am not the least bit mad about it. Honey and I went on a little milk punch adventure over the holidays, testing a few different recipes to find the one we loved best. And not surprisingly, the winner was Ivy Odom’s Triple B Milk Punch. At this point I am convinced everything she touches turns to gold.
Triple B Milk Punch Recipe
From Ivy Odom’s My Southern Kitchen
The Triple B name comes from the three stars of the show: bourbon, brandy and buttermilk. Now that might just be the most heavenly combination our little Southern hearts have ever heard of.
In our experimenting, we were intrigued by another recipe that suggested making the punch in advance, freezing it in a gallon zip-top bag and serving it frosty. We decided to give that method a try and oh my goodness, it was delicious. The texture was almost like a grown-up milkshake and it made serving so easy.
We carried a batch with us to our New Year’s Eve celebration and it was a hit with the crowd. I did warn everyone that this punch packs a punch, because it absolutely does. And whatever you do, please do not skip the fresh grated nutmeg on top.
I told you I was cooking my way through My Southern Kitchen, and I meant it. Ivy has yet to steer me wrong, and this one is already going into the permanent holiday rotation.
Spoiler alert: The next Sunday Supper will prrrrrrobably be from the same cookbook. :-)
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