Clarified Milk Punch
Clarified Milk Punch has roots dating back as far as the 1600s. In the era before refrigeration, stability was a big part of its appeal. Once clarified, the drink could be stored and transported for long periods of time without spoiling.
Ingredients
- 9-Bandit Whiskey
- Bacardi Black Rum
- Laird's Apple Brandy
- Apricot Liqueur
- Ray & Nephew Rum
- Lemon Juice
- Chamomile Tea Simple Syrup
- 24 ounces of whole milk
- DEHY Chrysanthemum Yellow - Hand Cut
Instructions
- Combine 9-Bandit Whiskey, Bacardi Black Rum, Laird's Apple Brandy, Apricot Liqueur, Ray & Nephew Rum, Lemon Juice, and Chamomile Tea Simple Syrup into a large non-reactive pitcher or container.
- In another large container, pour 24 ounces of whole milk.
- Slowly pour the mixture into the milk, which will curdle.
- Cover and refrigerate for up to 24 hours until you see a clear break between the curds in the mixture.
- Strain through a coffee filter, which may take a few hours.
- Serve the clarified milk punch chilled over ice in a teacup.
- Garnish with three DEHY Chrysanthemum Yellow - Hand Cut.
