Spiked Milk & Assorted Cookies Recipe

Prepare the Milk

In a medium saucepan, heat the whole milk over low heat until warm, but not boiling.

Add Flavorings

Stir in the vanilla extract, sugar, and ground nutmeg until fully dissolved and well combined.

Spike the Milk

Remove the saucepan from heat and stir in the rum or bourbon. Taste and adjust sweetness or alcohol to your preference.

Serve

Pour the spiked milk into mugs or glasses and set aside while you prepare the cookies.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Cream Butter and Sugars

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.

Add Chocolate Chips and Nuts

Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.

Scoop and Bake

Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden.

Cool and Serve

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve with the spiked milk.