clarified milk punch

This traditional English tipple has been around for hundreds of years. It&#039;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&#039;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&#039;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.

Clarified Milk Punch

Earl Grey tea bags

sugar

ruby port

fluid ounces aged dark rum (not spiced)

fluid ounces Allspice Dram

lemon juice

milk

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.

Clarifying this rye whiskey- and sherry-based punch with milk removes any impurities in the fruit juices and fortified wine, resulting in a clear-as-glass classic cocktail.

rye whiskey,

Pedro Ximénez sherry

allspice dram (aka pimento dram)

pineapple juice

lime juice

Angostura bitters

tiki bitters

¾ cup plus 2 Tbsp. whole milk

In a medium pitcher or bowl, stir together the rye, sherry, and allspice dram. Add the pineapple and lime juices and the Angostura and tiki bitters. To a large pitcher, add the milk, then stir in the rye-sherry-juice-bitters mixture. (Important: Do not add the milk to the mixture or the proteins may not sufficiently curdle and set.) Set aside undisturbed at room temperature for 2 hours, then cover and refrigerate for at least 8 and up to 24 hours.

Place a coffee filter in a small strainer and place over a second pitcher or large bowl. (A Chemex coffee maker lined with a filter is also great for this.) Slowly pour the curdled liquid through the filter, allowing the clear punch to drip through. Discard the solids and chill the punch well.

To serve the clarified milk punch, pour 3–5 ounces over a large ice cube in a rocks glass.

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The most viewed clarified milk punch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Clarified Milk Punch

Clarified Milk Punch

The most viewed clarified milk punch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine