Bourbon Milk Punch

It's time for breakfast in New Orleans. What to serve? Along side your grits and andouille there is nothing better than a smooth and creamy bourbon milk punch. After five days of revelry at Tales of the Cocktail there could be nothing better to sooth your aching belly.

Bourbon Milk Punch: 1 1/2 ounces bourbon whiskey; 4 ounces milk; 2 teaspoons simple syrup; 2 dashes vanilla extract; Garnish: grated nutmeg; Shake vigorously with ice, strain into a brandy snifter or wine glass.