Photography by Jim Bathie | Recipe Development by Amanda Stabile | Food Styling by Kathleen Kanen | Styling by Haley Bilunas
This Christmas Cookie Milk Punch tastes just like your favorite festive treat in a glass. Blended with vanilla ice cream, milk, and homemade Sugar Cookie Syrup, it’s a whimsical drink kids will love, though adults can give it a merry twist with a splash of bourbon. Perfect for holiday parties or cozy nights by the tree.
Christmas Cookie Milk Punch
Makes 8 to 10 servings
Ingredients
- ½ cup Sugar Cookie Syrup (recipe follows), plus more for dipping
- Christmas sprinkles
- 1 (1½-quart) container vanilla bean ice cream
- 4 cups whole milk
- Sweetened whipped cream
Instructions
- Dip rim of desired glass in Sugar Cookie Syrup, letting excess drip off. Gently dip rim of glass in sprinkles until they adhere.
- In the container of a blender, pulse ice cream, milk, and Sugar Cookie Syrup until combined. (See Note.) Divide among prepared glasses. Top with whipped cream.
- Instruction
Notes
Note: For a festive drink for the adults at your party, add ¼ cup bourbon to the ice cream mixture before serving.
Sugar Cookie Syrup
Makes about 1½ cups
Ingredients
- 1 cup sugar
- 1 cup water
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract
- ½ teaspoon almond extract
Instructions
- In a medium saucepan, stir together sugar and 1 cup water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring frequently, until sugar dissolves. Remove from heat, and stir in extracts. Let cool completely. Refrigerate in an airtight container for up to 1 week.
Notes
Holiday Spirit
Add a splash of leftover Sugar Cookie Syrup to your morning latte, or give your old-fashioned a holiday glow-up.
Add a splash of leftover Sugar Cookie Syrup to your morning latte, or give your old-fashioned a holiday glow-up.
