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.
Cold Brewed Iced Tea
With the heat of summer well on its way, we look to our favorite things to keep us cool. One of the best ways to beat the heat is by sipping on cold brew tea. …
Massaman Curry
At our February Cookbook Club Meet & Eat, we’re trying recipes from all across Asia, courtesy of Lucky Peach Presents 101 Easy Asian Recipes. The book features a mouthwatering lineup of dishes, like this recipe for …
Coriander Cures Spring Fever
At a time of year when the thought of cooking another winter squash is too much to bear, and the shoots of green aren’t quite tall enough for harvest yet (where IS that asparagus, anyway???), …
Rose 75 Cocktail
Blending the tart flavor of sumac and the heady sweetness of rose, this cocktail tickles the palate with a full spectrum of flavors. As is so often the case, we perfected the recipe by happy …
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 …
Leave a Comment