Pecan Pie Bourbon Milk Punch

• cold whole milk and a generous slice of pecan pie
• 1 cup cold whole milk
• 1 piece pecan pie
• pecan pie milk, bourbon, maple syrup, orange blossom water
• 2 ounces pecan pie milk
• 3 ounces bourbon whiskey
• 1/2 ounce maple syrup
• 1/4 teaspoon orange blossom water

1. Place the slice of pecan pie in a bowl or cup and pour the milk over it. Break up the pie with a spoon, cover, and let sit at room temperature for 30 minutes or in the refrigerator for up to 3 hours. Pour the mixture through a fine-mesh sieve to strain out the solids. Use the pecan pie milk immediately or refrigerate for 1-2 days.
2. Combine pecan pie milk, bourbon, maple syrup, and orange blossom water in a cocktail shaker. Add a scoop of ice, cover, and shake vigorously for at least 30 seconds. Stain into two coupe glasses. Rub the rims of the glasses with the orange peel, garnish, and top with grated nutmeg.

milk, milk, pecan pie, milk, milk, bourbon whiskey, maple syrup, orange blossom water

Taken from food52.com/recipes/39239-pecan-pie-bourbon-milk-punch (may not work)