Pecan Milk Punch
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 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.
Ingredients
Directions
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 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.
Notes
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