Best 2 Clarified Milk Punch Recipes
Indulge in the timeless classic of clarified milk punch, a sophisticated and flavorful libation that has captivated taste buds for centuries. This meticulously crafted cocktail is renowned for its smooth, silky texture and ability to highlight the nuanced flavors of various spirits. Embark on a journey of mixology as we unveil two distinct recipes: the traditional clarified milk punch and a tantalizing coffee-infused variation. Prepare to elevate your home bar experience with this versatile beverage, perfect for impressing guests or savoring a moment of pure indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
CLARIFIED MILK PUNCH
This traditional English tipple has been around for hundreds of years. It's no wonder both Benjamin Franklin and Charles Dickens were milk punch fans: Perfectly clear and nicely tinted by ruby port, the punch is not only smooth, it's actually velvety on the tongue.Why? Because we clarify the milk, meaning that we filter out the curds and accompanying astringent tasting compounds, leaving just silky smooth whey. And since it's only about 10 percent alcohol-by-volume, I say, drink on! Safely, of course. Note: Any overproof rum will work in the dram, meaning any rum over 50% ABV. But navy-strength rum, typically bottled at 57% ABV, is my favorite. Just remember: the higher the ABV of the rum, the higher the ABV of your resulting dram. I know it seems like you're using a lot of containers, but the punch needs to strain into a container large enough to securely hold the sieve and such a vessel would be too wide to serve from ... except for maybe a punch bowl, which is tough to get into the fridge.This recipe first appeared in Season 1 of Good Eats: The Return.
Provided by Level Agency
Categories Drinks
Time 2h30m
Number Of Ingredients 7
Steps:
- Heat 2 1/4 cups of water to 208°F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
- Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
- Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
- Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See note.)
- Store tightly sealed in the refrigerator for up to 2 months.
CLARIFIED MILK PUNCH
Steps:
- Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
- Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
- Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
- Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
- Store tightly sealed in the refrigerator for up to 2 months.
- Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
- Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
- Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
- Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.
Tips:
- Use milk with at least 3% milkfat for a richer flavor and creamier texture.
- Add citrus zest or cinnamon sticks to the milk for extra flavor.
- Let the milk mixture steep for at least 30 minutes, or up to overnight, for a more intense flavor.
- Strain the milk mixture through a fine-mesh sieve or cheesecloth to remove any solids.
- Chill the clarified milk punch for at least 2 hours before serving.
- Serve the clarified milk punch over ice or in a chilled coupe glass.
- Garnish the clarified milk punch with a lemon twist or a cinnamon stick.
Conclusion:
Clarified milk punch is a rich, creamy, and flavorful cocktail that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a little planning, you can make a delicious clarified milk punch that will impress your friends and family. So, gather your ingredients, follow the steps in this recipe, and enjoy a delicious clarified milk punch today!
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