Milk Punch Recipe (Clarified Cocktail)
Description
Clarified Milk Punch is the perfect batch cocktail and can even be used to make mocktails with incredible depth and nuance.
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Ingredients
Clarified Milk Punch Cocktail
- 1 cup brewed black tea
- ⅓ cup rum
- ¼ cup fresh lemon juice
- ¼ cup sugar
- ⅛ teaspoon kosher salt
- ½ cup whole milk
Clarified Milk Punch Mocktail
- ½ cup brewed black tea
- ⅓ cup 100% cranberry juice
- ¼ cup fresh lemon juice
- ¼ cup sugar
- ⅛ teaspoon kosher salt
- ¾ cup whole milk
- Non-alcoholic bitters, optional *see notes
Instructions
Clarified Milk Punch Cocktail
- In a liquid measuring cup combine tea, rum, lemon juice, sugar and salt. Stir until the sugar and salt is dissolved.
- Add milk to a second, larger, liquid measuring cup.
- Pour tea mixture into milk and let sit, without stirring, for 30 minutes.
- Place a coffee filter in a fine mesh sieve; place over a liquid measuring cup, jar or bowl.
- Gently and carefully pour curdled milk punch into filter and allow mixture to drip into cup. The first few drops may be cloudy, once the mixture runs clear, pour the strained liquid back into the filter and continue to strain until most of the liquid has passed through (if the drips are more than 10 seconds apart, you’re done).
- For even more clarity, pass the liquid through a filter and sieve once more, not necessary but will help with clarification.
- Store in a glass container in the refrigerator for up to 2 weeks.
- To serve, add 3 ounces to a mixing glass filled partially with ice. Stir to chill then strain over a large ice cube set in a rocks glass
Clarified Milk Punch Mocktail
- In a liquid measuring cup combine tea, cranberry juice, lemon juice, sugar and salt. Stir until the sugar and salt is dissolved.
- Add milk to a second, larger, liquid measuring cup.
- Pour tea mixture into milk and let sit, without stirring, for 30 minutes.
- Place a coffee filter in a fine mesh sieve; place over a liquid measuring cup, jar or bowl.
- Gently and carefully pour curdled milk punch into filter and allow mixture to drip into cup. The first few drops may be cloudy, once the mixture runs clear, pour the strained liquid back into the filter and continue to strain until most of the liquid has passed through (if the drips are more than 10 seconds apart, you’re done).
- For even more clarity, pass the liquid through a filter and sieve once more, not necessary but will help with clarification.
- Store in a glass container in the refrigerator for up to 1 week.
- To serve, add 3 ounces milk punch and 3 dashes N/A citrus bitters to a mixing glass filled partially with ice. Stir to chill then strain over a large ice cube set in a rocks glass
Notes
Straining/Filtering Time: this can take anywhere from 30 minutes to 1 hour depending on your filter, cheesecloth and sieve size.
NA Bitters: I find a milk punch mocktail really needs a few dashes of bitters. To keep it completely booze-free, use NA bitters such as Apothékary or Bab Louie & Co.
Milk Temperature: According to Cooks’ Illustrated it’s best if the milk is cold or cool instead of room temperature or hot. If really cold milk is used, it will take the punch longer to strain. If it’s just lightly cool, it will strain faster.
Coffee Filter vs Cheesecloth: I tested this with both cheesecloth and coffee filters and found that coffee filters work best.
Nutrition
Serving: 1 cocktailCalories: 205kcal
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