My family usually drinks Bloody Marys on Christmas (and Thanksgiving and New Year's and Saturday) mornings, but I might switch traditions for this. It's got toasted pecans, cream of coconut, cinnamon, and bourbon in it. Stockings will have to wait.
This Pecan "Milk" Punch recipe comes from the restaurant Snackbar in Oxford, Mississippi. I saw it in the December issue of Southern Living yesterday and haven't stopped thinking about it since.
There's something comforting and oddly appropriate about a creamy liquor drink in the morning (huh? just me?)—it looks like coffee, people! Milk punch is a classic brunch drink in the South, and this nutty version would be so festive for Christmas morning (or, fine, an evening dessert party).
You process toasted pecans with cane syrup, cream of coconut, cinnamon, vanilla, salt, and water in a food processor, then press the liquid through a sieve to get a smooth base for the drink. Chill, add bourbon and whipped cream, and enjoy trying to remember who gave you what.
• Get the recipe: Pecan Milk Punch, from Southern Living.
(Images: Ralph Anderson/Southern Living; Nealey Dozier)