They (meaning people who ought to know, who I looked up on the Internet) say milk punch goes back to Colonial times. Though it is still commonly served in New Orleans for brunch, it's a little passe for the rest of us--which I don't understand because it's delicious. I have also never understood why it is considered a Christmas treat. The milk punch in my life is partially frozen and is more like ice cream that anything else. I declare it fit for summertime.
1 gallon of whole milk
1 pound of confectioners' sugar
3 to 4 tablespoons of vanilla extract
1 fifth of bourbon
Ground nutmeg to taste
Mix milk, sugar, and vanilla in a large container
until sugar dissolves. Stir in bourbon. Freeze overnight. Serve partially
frozen. Sprinkle each serving with nutmeg.