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.
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Hamdan Noob
[email protected]I would love to try this recipe with different types of milk.
Farhad shaxseane fff
[email protected]This was the perfect drink to end a long day.
Jacqueline Taylor
[email protected]I'm not a big fan of milk punch, but this recipe was really good.
Saroj Paudyal
[email protected]This punch is dangerous! It goes down so smooth, but it will sneak up on you.
M. Ibrahim
[email protected]I love that this recipe can be made ahead of time.
Izzy gose bizzy
[email protected]This was the perfect drink to serve at my brunch party.
Jhomki Aktar
[email protected]I would recommend this recipe to anyone who is looking for a delicious and easy-to-make milk punch.
kelly motse
[email protected]Overall, this was a great recipe and I would definitely make it again.
Julez Joiner-Sanchez
[email protected]I thought this punch was a bit too sweet, but I think that's because I used a little too much simple syrup.
Audrey Olivier
[email protected]This punch was a bit too strong for my taste, but I think that's because I used a little too much rum.
Muhangi Simon
[email protected]I was surprised at how easy it was to make this punch. It only took a few minutes and I had a delicious drink to serve to my guests.
Dawood Lala
[email protected]This was the perfect drink for a hot summer day. It was light, refreshing, and had just the right amount of sweetness.
Akber Jatt
[email protected]I've never had a milk punch before, but this recipe was easy to follow and the results were amazing! I'll definitely be making this again.
CHUKWURAH KENNETH
[email protected]This clarified milk punch was a huge hit at my party! It was incredibly smooth, creamy, and flavorful.