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Mulled Milk Punch

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Recipes for clarified milk punch have been around since the 1600’s and making it is worth the multi-step process. Any recipe that’s been around for nearly half a millennium has to have something going for it, right? After the slow finale of straining your punch, the result is a crystal clear elixir that is smooth and fragrant. With each sip the flavor evolves, but with no expected “punch.” It is sublime and velvety on the palate. A clear blue ribbon winner, this recipe showcases our smoky Northwest Tea Time and Mulling Spice to elevate this classic punch into a holiday favorite. You begin by making a sweet tea in one vessel, combining the alcohols in a second one, and infusing Mulling Spice into boiled milk in a third. Midway through the process, you combine them all to curdle the milks and kick-start the alchemy that makes it all happen.You may question whether you’re doing it right because it doesn’t look very appetizing during this step, but the answer is yes! The milk solids act as a sponge and purify the mixture and also round out the flavors. Straining is the final step and sipping it is the reward. Add a chunky ribbon of your favorite citrus peel for garnish and enjoy.


 2 Comments

  1. Wendee says:

    Can you be more specific about when to use the peel and juice of 2 lemons, divided? I am not quite clear on that part. Thanks.

    • Jamie says:

      Thanks for the catch. The recipe has been updated. Once the tea has been steeped and strained the sugar will be added until dissolved. Once cooled the alcohols, lemon juice and peel will be added and set aside.

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