Pecan Milk Punch

• 1 cup chopped pecans
• 1/2 cup cane syrup
• 1 tablespoon cream of coconut
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 1 cup water
• 1/4 cup bourbon
• Garnish: sweetened whipped cream, fresh mint leaves (optional)

1. Bake pecans in a single layer in a shallow pan at 350u0b0 for 8 to 10 minutes or until toasted and fragrant, stirring once. Cool 10 minutes. Process pecans, syrup, cream of coconut, cinnamon, vanilla, and kosher salt in a food processor 30 to 60 seconds or until smooth. With processor running, pour water through food chute. Press mixture through a fine wire-mesh strainer into a pitcher, using back of spoon. Discard solids. Cover and chill 3 to 24 hours. Stir in bourbon just before serving. Serve over ice. Garnish, if desired.
2. Try This Twist!
3. Milky Pecan Punch: Add 1 cup milk with bourbon. Makes: 3 cups.

pecans, cane syrup, cream of coconut, ground cinnamon, vanilla, kosher salt, water, bourbon, cream

Taken from www.myrecipes.com/recipe/pecan-milk-punch (may not work)