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.
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 …
African Peanut Soup with Grains of Paradise
This West African soup recipe combines sweet potatoes and peanut butter with Grains of Paradise. The flavors balance beautifully and are a wonderful showcase for this exotic spice. This mythical African spice has a mild …
Sri Lankan Banh Mi
The World Spice Cookbook Club is grilling, steaming and frying at the August 2015 Meet & Eat. We are all cooking from Andrea Nguyen’s classic Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More and her …
Coriander Roasted Beets
Roasting beets concentrates their flavor, and the complement of coriander is delicious. We like to roast a whole pan-full and serve them alone as a side dish or atop a dark leafy green salad of …
World Spice Chili Crunch
World Spice Chili Crunch is a staff favorite soon to be a fan favorite. The wave of chili crunch obsession spread through the World Spice team like wildfire thanks to the genius who gifted each …
Leave a Comment