A brunch or after-dinner treat on cool spring days when it feels like winter has returned.
By / Photography By D. Lucas Landis | February 15, 2014


Warm the milk in a small saucepan on the stovetop. When steam begins to rise from the milk, add the maple syrup and butter. Whisk together. Pour 1–2 ounces of bourbon in each mug. Pour in the hot milk mixture. Garnish with nutmeg or cinnamon.

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  • 48 ounces whole milk
  • 6 tablespoons maple syrup
  • 3 tablespoons butter
  • 6–12 ounces bourbon, optional
  • Ground nutmeg or cinnamon
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