Clarified Milk Punch
- Level: Intermediate
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 222
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 1
- Cholesterol
- 2
- Sodium
- 12
- Total: 10 days 3 hr (includes steeping, cooling, standing and filtering times)
- Active: 40 min
Ingredients
8 Earl Grey tea bags
85 grams granulated sugar
1 cup ruby port
4 fluid ounces aged dark rum (not spiced)
2 fluid ounces Allspice Dram, recipe follows
2 fluid ounces freshly squeezed lemon juice
1 cup whole milk
Allspice Dram:
1/2 cup allspice berries
2 1/2 cups navy-strength rum
200 grams granulated sugar
Directions
Special equipment:
quart-sized glass jars; electric kettle (optional); large sieve; commercial-sized coffee filter; glass pitcher; 4-quart container; fine-mesh sieve- Heat 2 1/4 cups of water to 208 degrees 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 Cook's Note.)
- Store tightly sealed in the refrigerator for up to 2 months.
Allspice Dram:
- Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
- Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
- Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
- Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.
Cook’s Note
I know it seems like a lot of containers here, 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.