Category:
Desserts, Beverages

Seasons:
September, October, November

By David Alan
Ice cream recipe by Pastry Chef Jessica Maher

Photography by Jenna Noel

For 1 Person(s)

6 ounces butternut ginger ice cream*
2 ounces half-and-half or whole milk
1 ounces Railean Reserve XO Texas Gulf Coast Rum (or other aged rum)
1 ounces brandy
1 teaspoons Paula’s Texas Orange

Butternut Milk Punch Directions

Blend all ingredients in blender; the resulting consistency is that of a very thin milk shake. Pour into a tall glass and top with whipped cream and grated nutmeg. I do not recommend omitting the Paula’s Texas Orange, as it really ties the drink together.

In the absence of butternut ginger ice cream, you can substitute a mix of Gelato’s Pumpkin Pie and Bouldner Natural Ginger Cream ice creams. However, we recommend making this from scratch!