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.
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
Sultry Spiced Short Ribs
Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black cardamom has a deep smoky, earthy flavor …
Bebinca de Rabano (XO Daikon Cake)
This recipe from The Adventures of Fat Rice, the August 2017 Cookbook Club selection may take a little work and ingredient hunting, but the spicy and crunchy result is well worth it. From the Author: …
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Bengali Five Spice Roasted Chicken
This dish was featured on the cover of Sunset Magazine’s October 2010 issue featuring one-dish dinners. It was a great issue — not just because they lauded World Spice Merchants as their “holy grail for …
Leave a Comment