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Hazelnut Milk Punch #BrunchWeek #Sponsored

This recipe is intended for readers 21 years and older. Please drink responsibly. 
This post is sponsored in conjunction with #BrunchWeek and may contain affiliate links. I received product samples
from sponsor companies to aid in the creation of #Brunchweek recipes. All opinions are mine alone. 

Cheers to the kick off of the 2018 edition of #BrunchWeek!! Many, many thanks to Terri of Love and Confections for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week. And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter: here.

Before I get to my celebratory libation, please take a look at what the #BrunchWeek Bloggers are creating today!

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BrunchWeek Desserts:


Hazelnut Milk Punch

I first encountered milk punch on a trip to New Orleans. And there are a few things I love about it: first, it's super easy to make; second, it's fairly flexible as you can use whatever syrup you have on-hand or can even use maple syrup or honey if you wish; and third, it's a kicked, but simple, no-egg eggnog. And we love eggnog.


You might remember we did an eggnog tasting during the holidays. So, it's no surprise that this cocktail is one of my favorites. Enjoy and cheers! Just beware, it's deceptively smooth and goes down a little too easily.


Ingredients makes 2 cocktails
  • 1-1/2 ounces whiskey or bourbon (you can also use rum, if you like, but I'm a whiskey girl)
  • 1 t hazelnut syrup (my Homemade Hazelnut Syrup)
  • 4 to 6 ounces milk (you can use non-dairy milk, if you like, but we use whole fat cow's milk)
  • fresh nutmeg for serving
  • also needed: ice; large tumbler, cocktail shaker, or measuring cup

Procedure
Place whiskey, hazelnut syrup, and milk into large tumbler, cocktail shaker, or measuring cup.


Stir well to combine. Place ice in serving glasses. Pour milk mixture over the ice. Grate nutmeg over the top for garnish.


#BrunchWeek Sponsor products 
included in this recipe...

You may find Dixie Crystals on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

You may find LorAnn Oils on the web
on Twitter, on Pinterest, on Instagram, and on Facebook.

This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

Comments

  1. Am I the only blogger in the world that didn't thimk of making a simple syrup with my extracts?

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete

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