Butternut Milk Punch
Ingredients
At a glance
Main Ingredient
Heavy Cream
Ginger
Course/Dish
Frozen Cocktails
Ice Cream / Sorbet / Sherbet
Cocktail
Makes
1 cocktail
6 oz butternut ginger ice cream*
2 oz. half-and-half or whole milk
1 oz. Railean Reserve XO Texas Gulf Coast Rum (or other aged rum)
1 oz. brandy
1 tsp. Paula’s Texas Orange
2 oz. half-and-half or whole milk
1 oz. Railean Reserve XO Texas Gulf Coast Rum (or other aged rum)
1 oz. brandy
1 tsp. Paula’s Texas Orange
Methods/steps
Blend all ingredients in blender; the resulting consistency is that of a very thin milk shake. Pour into a tall glass and top with whipped cream and grated nutmeg. I do not recommend omitting the Paula’s Texas Orange, as it really ties the drink together.
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Additional Tips
*Click here for Ice Cream recipe by Pastry Chef Jessica Maher.
In the absence of butternut ginger ice cream, you can substitute a mix of Gelato’s Pumpkin Pie and Bouldner Natural Ginger Cream ice creams. However, we recommend making this from scratch!