Clarified Milk Punch
- Details
Mixolology is much more than a hobby to me, and the chef in me loves this drink because of all the science involved. The key to the punch’s clarity is the milk proteins, which cling to all of the impurities in the mixture. Once strained, the result is a flavorful elixir that will impress any foodie or bartender. Although it’s plenty boozy, it’s smooth and evolves with every sip. If you love cocktails, this is a must try!
The base of the punch is rum, apple brandy, and whiskey. We spiced the base with Keemun black tea, allspice, star anise, cinnamon, and cardamom, then we juiced a couple lemons and combined. With the alcohol and acid, the milk will start to curdle. Let the mixture set over night, then strain and run through a coffee filter. This drink packs a lot of hidden flavor, so we find it’s best served simply on ice with a lemon peel.
Clarified Milk Punch
Ingredients
- 1 cup hot water at 180 degrees
- 3 tablespoons Keemun
- 1 cup white sugar
- 2 tablespoons cassia chips
- 1 tablespoon Indian coriander
- 1 tablespoon Jamaican allspice berries
- 3 star anise
- 6 green cardamom pods
- Peels of 2 lemons
- 8oz high proof white rum
- 4 oz apple brandy
- 3 oz whiskey
- 2 lemons juiced
- 1-1/2 cups milk boiled and cooled
Instructions
- Heat water and pour over Keemun. Steep for 4 minutes, then strain out the tea leaves. Add the tea to the sugar and stir until dissolved.
- In a large bowl muddle the spices and lemon peel, or use a mortar and pestle to break up the spices so they leash out all of their oils.
- Stir in the sweet tea, then add all of the alcohols.
- Move mixture to a large airtight container with enough space left to add the milk.
- Pour in the milk and give it one quick stir. You'll immediately see the punch start to curdle.
- Cover mixture and let it sit overnight.
- The next day, strain the mixture through a fine mesh strainer. Next run the punch through a cheese cloth and finally run it through a coffee filter. Don't be tempted to push the liquid through. Running it through the coffee filter may take up to and hour but its slow drip will make for a crystal clear milk punch.
- Serve this punch cold with a large ice cube. A lemon peel garnish will make it fruitier and fragrant.
Melange Classique
This fanciful French blend combines nutmeg and pepper with a healthy harvest from the herb garden, to satisfy all your taste buds. Melange Classique is an all purpose seasoning for stews and roasts, pate, stuffing and …
Fried Eggplant Roll-Ups
One of the countries in the Persian culinary region that has colorful and flavorful food is Georgia. Nestled between the Caucasus Mountains and the Black Sea, Georgia has a climate similar to the Mediterranean’s, and …
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Sheermal (semi-sweet saffron and cardamom-enriched bread)
Summers Under The Tamarind Tree: Recipes and memories from Pakistan, the World Spice Cookbook Club featured selection for April 2017 showcases a full-flavored cuisine with Arabic and Far East Asian influences on many dishes. Author …
Garam Masala Meatballs with Mango Chutney
These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would …
Leave a Comment