How To Make Clarified Milk Punch
Curdling milk to make a cocktail? Yes, it sounds gross, but it’s also the secret to a beautifully clear, rich, and flavorful punch. Here we learn the “milk washing” technique that dates back to the 18th century.
Black Tea Port Milk Punch
Makes about 8 servings
1 cup (235ml) whole milk
2 cups (470ml) brewed black tea
⅔ cup (150ml) Batavia Arrack
⅔ cup (150ml) ruby port
⅓ cup (85g) sugar
⅓ cup (75ml) lemon juice
Add milk to a large glass bowl and set aside
Mix remaining ingredients into a pitcher
Slowly pour tea mixture into the milk and gently stir until it curdles
Strain through a nut milk bag or cheese cloth to collect the curds
Strain a second time through the curds, taking care not to disturb them
Strain through a coffee filter, then store in a sealed bottle in the fridge
Serve in a chilled rocks glass over ice
Recipe credit: Dan Souza
