SEWC Cocktail: Hot Milk Punch
1 cup whole milk
1 tablespoon Demerara or other dark, raw sugar
2 ounces Old Forester Signature or other strong bourbon, vanillated (see note)
Fresh nutmeg.
Heat the milk in a small saucepan over medium heat, frothing it with a whisk until it is quite hot but not boiling. Whisk in the sugar. Remove from the heat and stir in the bourbon. Pour into a heatproof mug and grate a small amount of fresh nutmeg atop the foam. Serves one.
Note: To make the vanillated bourbon, slice three vanilla pods lengthwise, spreading them open to expose the pulp. Cut into 1/2-inch pieces and drop them into a 1-liter bottle of 100-proof bourbon. Allow to macerate for at least a week, and top up the bottle as you use it. To make the drink without macerated bourbon, add 1/2 tablespoon of vanilla extract to the milk as it heats.
