Christmas Cookie Milk Punch

Munch away on those holiday cookies across the season. But here’s a way to add even more cookie love to the season—turn our Christmas Cookie Blend tea into a festive holiday punch!

Think of it as holiday cookie magic in liquid form—creamy, cozy and wildly crowd-pleasing.

Ingredients (serves 6–8)

• 6 tablespoons Christmas Cookie Blend (or double your usual amount)
• 3 cups water
• 2 cups oat milk (or whole milk for richer body)
• 1 cup almond milk (boosts the cookie vibe)
• 2–4 tablespoons brown sugar or vanilla syrup (sweeten to taste)
• ½ teaspoon pure vanilla extract
• Pinch of cinnamon or freshly grated nutmeg

Optional additions:

• Boozy version: ½–1 cup bourbon, amaretto, or dark rum
• Garnishes: gingerbread cookie, cinnamon stick, grated nutmeg, star anise

Instructions

1. Brew a concentrated tea.
   Bring the water to a boil. Add the Christmas Cookie Blend, reduce heat slightly, and simmer for 6–8 minutes. This longer steep pulls out deeper cookie notes. Strain well.
2. Sweeten while warm.
   Stir in the brown sugar or vanilla syrup until dissolved. Add the vanilla extract.
3. Cool completely.
   Let the tea concentrate reach room temperature, then chill for at least 30 minutes. Cold tea prevents curdling when mixed with milk.
4. Build the punch.
   In a large pitcher or punch bowl, combine the chilled tea concentrate with the oat milk and almond milk. Add a small pinch of cinnamon or nutmeg.
5. Optional: Spike it.
   Stir in your spirit of choice.
   • Bourbon → classic winter warmth
   • Amaretto → tastes like straight cookie dough
   • Dark rum → deeper, dessert-y richness
6. Serve.
   Pour over ice. Garnish with a cinnamon stick or a dusting of nutmeg. If you want to go full holiday drama, clip a tiny cookie to the rim.