Clarified Milk Punch
Clarified milk punch sounds fancy—and honestly, it kind of is. But it’s also surprisingly easy to make if you follow the right steps, and it’s a total party trick. You take citrus, spices, and booze, then add milk… and yes, curdle it on purpose. Then, through the magic of science (and some patient straining), you’re left with a silky, crystal-clear cocktail
Ingredients
- 16 oz Rye Whiskey
- 16 oz Light Rum
- 16 oz Pineapple juice
- 8 oz Lemon Juice
- 8 oz Strong black tea
- 1½ cups Sugar
- 4 Lemons peeled
- 2 Nutmeg, chopped
- 2 Cinnamon sticks, chopped
- 1 whole star anise pod, chopped
- 16 oz cold whole milk
Instructions
- Peel your lemons (avoiding the bitter white pith) and roughly chop the cinnamon stick, nutmeg, and star anise. Add these to a container along with the whiskey and rum. Let the mixture infuse for at least 2 hours, preferably up to 12.
- Strain out the solids from your infused liquor. Stir in the sugar, lemon juice, pineapple juice, and black tea until the sugar is fully dissolved. Set aside.
- In a large non-reactive container, pour in the cold milk first. Then slowly pour the cocktail mixture into the milk (not the other way around!). Stir gently once, then let it rest in the fridge undisturbed for at least 3–4 hours, or up to 24 hours.
- First, strain through cheesecloth or yogurt straining cloth in a funnel or fine-mesh strainer to catch the larger curds.
- Next, strain again through a coffee filter. This will take a long time.
- Serve with fresh grated nutmeg and large clear cube.