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  • Writer's pictureNatasha Mahapatro

Bournvita Milk Punch


When creating each series for the blog, I tell myself I am not allowed to pick favorites. Understandably...because they are all great and if I am putting them out and sharing them with you - you know I've put in the work to make sure they are foolproof and the best that they can be.

But if you are going to pick just ONE recipe to make from my 2023 holiday cocktail series...I hope it is this one RIGHT HERE. I love this recipe so much that when I was recipe testing, I had to go back for a sip, and then another, and then yet another- well, you know... to make sure it was AS GOOD AS IT TASTED. And then you know how that went...the mug was empty and my partner and I agreed that this is one that we'll be making many more winter nights, especially if a cozy Friday night-in is on the books.

If there is a milk punch on the menu, you can often find me ordering it. Since I love a good milk punch and have always wanted to recipe test one that was worthy enough to share on The Tash Mashup blog...I've been thinking of this one for a while. Typically, I've found most cocktail bars/restaurants that I've been to have this wonderful cocktail on the menu as a clarified milk punch. I've tried a few clarified versions that were nice but it was not until I tasted a milk punch (sans clarification) in New Orleans that had me going...what if this was remixed with Bournvita? And here we are...

I know that a lot of my readers are vegetarian and don't eat eggs. This milk punch is giving eggnog sans egg vibes so I'd recommend adding this one to your menu this year! Another plus? This one is a bit more boozy and if that floats your're in business. Don't be fooled by the 'bournvita' + 'milk' the bourbon is truly the main character in this recipe. I've also used my favorite for bourbon mixed cocktails in this recipe - Four Roses. If you know me, you already know I love Four Roses but for newer readers...if you're thinking about fabulous ways to stock your bar cart - get yourself a bottle of Four Roses. I promise you won't regret it and I can confirm it tastes delicious in all of my cocktail recipes that call for bourbon including this one and of course, my Chai Gold Rush.

I am all about the little perfect touches that take a drink from ordinary to extraordinary during the holidays and these mini chocolate spoons from World Market make my heart swell tenfold. They come in a pack of 8 for $ enough for your Christmas-time celebrations and then some. We've also garnished the top with some brown sugar + mixed with cinnamon that feeds into the cozy vibes like none other but also adds a nice touch of sweetness. A lot of milk punch recipes call for an addition of simple syrup but I found that the cinnamon-sugar topping combined with the chocolate flavor of the Bournvita in the milk = a well-balanced sippable punch that is SO great for the holidays.

If you've gotten this far and haven't scrolled yet to the recipe (I promise it's coming)...I wanted to say thank you! Getting back into blogging this year has been one of my greatest gifts and a lot of gratitude is for you ...for reading, engaging, and of course enjoying my recipes. I appreciate you being here and I am excited for what is to come in 2024, cheers! Xo



  • 1 1/2 oz of bourbon (I used Four Roses)

  • 1 heaping teaspoon of Cadbury Bournvita

  • 3 oz whole milk, room temperature

  • 1/2 teaspoon of vanilla extract (I used a bourbon vanilla extract from Trader Joe's)

  • 1:1 ratio of light brown sugar mixed with ground cinnamon, optional but highly recommended

  • Star anise, optional for garnish

  • Chocolate spoon, optional for garnish


  1. Begin by combining room-temperature milk and Bournvita in a small mixing bowl or glass.

  2. Then, add the milk-Bournvita mixture, bourbon, and vanilla extract to a cocktail shaker.

  3. Add ice and shake for 25-30 seconds until the shaker is cold to the touch and you can see froth at the top.

  4. Double-strain (this is important to get the right amount of froth on top) into a small glass mug or low-ball glass.

  5. Although a lot of recipes call for the addition of simple syrup, I chose not to add it to the drink and instead topped mine with a 1:1 ratio of light brown sugar and ground cinnamon to give it a sweet, slightly spiced touch.

  6. As a last step, garnish with star anise if desired, and place a chocolate spoon on top of the glass. While the chocolate spoon won't melt, it takes the drink presentation to the next level and offers a nice sweetness build- especially knowing that the drink itself is not that sweet, to begin with.

~ Serves 1


  • As noted above, you can make this sweeter if you like by adding a simple syrup. Simple syrup is very easy to make - it is just equal parts hot water and sugar. You'll want to make sure the water is hot enough to ensure that the sugar crystals dissolve completely. Once cooled, you can then use the syrup either by adding it directly into the cocktail shaker before shaking or after double-staining it into your glassware. I would not use regular sugar in this cocktail, as it will not dissolve and just sink to the bottom of the glass.

  • You can use a different milk based on your dietary restrictions and preferences. You can most definitely use plant-based milk but I'd recommend sticking with a neutral, unsweetened milk that is thicker in consistency if you go this route. I'd recommend using Ripple or oat milk as opposed to flavored milk like coconut or a milk that has a thinner consistency like almond milk for example.

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