2 years ago1,000+ Views
If your holidays aren't busy enough, then you should try your hand at the clarified milk punch. It's only got 19 ingredients and requires 10 tools to make...ONE DRINK! Where's @Rodiziketan? If he hasn't already made this, then I'm sure it's on his list of drinks to make.
And if you were confused by the clarity of the liquid in the picture, yes, this is made of milk.
Ingredients (shopping list part 1)
8 lemons
1 pineapple
20 coriander seeds
3 cloves
1 cinnamon stick
1 star anise
1 lb. granulated sugar
8 oz. mild Jamaican rum
8 oz. robust, overproof
Jamaican rum (such as
Smith & Cross)
8 oz. amber Puerto Rican rum
6 oz. bourbon
8 oz. Cognac
6 oz. Batavia arrack
4 oz. absinthe
1 oz. Peychaud’s bitters
8 oz. brewed sencha green tea
14 oz. boiling water
40 oz. whole milk
Tools (shopping list part 2)
2 large, airtight containers
Cutting board
Sharp knife
Mortar and pestle
Wooden spoon
Large saucepan
Chinois strainer
Directions (to serve 30)
1. Use a sharp knife or vegetable peeler to remove the zest from 8 lemons, taking care to avoid the white pith. Add the lemon zest to a large airtight container.
2. Peel and core the pineapple and cut into large chunks, and add them to the lemon peels.
3. Coarsely grind the spices with a mortar and pestle. Add the spices to the container, along with the sugar and the juice of 6 lemons. Muddle the mixture.
4. Pour in the brewed green tea and stir to mix. Add boiling water and immediately cover so the liquid doesn’t evaporate. Let sit overnight, then strain the mixture into a clean container and add the rums.
5. Bring the milk to a boil. Add the boiling milk and the juice of the remaining 2 lemons to the strained rum mixture—the milk will curdle and the solids will coagulate.
6. Strain the liquid a little at a time through a fine chinois lined with cheesecloth, replacing the cheesecloth if it becomes too thickly layered with milk solids. Pour into a clean container, cover and refrigerate overnight to give the remaining milk solids time to settle. Ladle the clarified punch into a clean container, taking care not to disturb the solids at the bottom. Strain again, if desired.
This recipe is by Tracy Howard Garton from Imbibe Magazine, with photo credited to Dylan & Jeni.
omg, soooo many ingredients. If I ever have time and a wish to do this (and also all the ingredients) I am surley making this one. Have you tried it, maybe? @marshalledgar
hahaha no i have not tried this @rodiziketan TOOOOO MANY TOOLS, INGREDIENTS....I just want to chill.