This Southern slush can be made with almost any liquor, but we like bourbon the best. Maura McEvoy
Every Christmas Eve, Bill and Rebecca McGeehee of Natchez, Mississippi, drive all over town, delivering ice-cold jugs of this creamy, bourbon-spiked slush to their friends and neighbors. The eggnog alternative makes for a wonderful holiday gift, but it can also hold its own all year long.
Yield: 8 Time: 1 hour 15 minutes 7 cups whole milk 1 cup half-and-half 1½ cups bourbon 2 cups powdered sugar 2 Tbsp. vanilla extract Freshly grated nutmeg, for serving Instructions In a large glass pitcher, stir together the milk, half-and-half, bourbon, sugar, and vanilla. Transfer to the freezer to chill until the mixture turns slushy, about 1 hour. Pour into chilled julep cups and garnish with the nutmeg.
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