How To Make Clarified Milk Punch — Cocktail Chemistry
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How To Make Clarified Milk Punch

How To Make Clarified Milk Punch

Cocktail Chemistry
Advanced Techniques

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

  1. Add milk to a large glass bowl and set aside

  2. Mix remaining ingredients into a pitcher

  3. Slowly pour tea mixture into the milk and gently stir until it curdles

  4. Strain through a nut milk bag or cheese cloth to collect the curds

  5. Strain a second time through the curds, taking care not to disturb them

  6. Strain through a coffee filter, then store in a sealed bottle in the fridge

  7. Serve in a chilled rocks glass over ice

Recipe credit: Dan Souza

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