How to Make Milk Punch
Serves: 16
Preparation time: 5 days
Cooking time: 15 mins
Ingredients needed to make Milk Punch:
- ¾ cup Jamaican rum
- 1 bottle (750 ml) pisco
- 12 green tea bags
- ½ cup fresh lemon juice
- 2 cups whole milk
- Zest of 3 lemons, finely grated
- 1 cup water
- 1 cup packed brown sugar
- 1 ½ tsp coriander seeds, lightly crushed
- One 3’’ cinnamon stick
- 3 whole cloves, lightly crushed
- Freshly grated nutmeg
- Ice cubes, for serving
Cooking instructions for Milk Punch:
- Pour the rum, pisco and lemon juice into a 2 quart container and stir in the spices and lemon zest.
- Place a lid on top and set aside at room temperature for a couple of days.
- Strain it through a fine mesh sieve into a large bowl and set rid of the residues in the strainer.
- Empty the cups of water and brown sugar into a saucepan and give it nice stir to mix well.
- Bring it to a simmer over high heat, while stirring often until the sugar is completely dissolved.
- Turn off the heat and dip the tea bags into it; set aside for about 6-10 minutes to let it infuse its flavours.
- Discard the tea bags and pour the green tea into the alcohol mixture; keep it aside.
- Pour the milk into a small saucepan and heat it over moderate flame, until it is warmed through and reaches the temperature of 140 degrees F.
- Tip the hot milk into the above mixture and whisk them together until well combined.
- Place a lid on top and leave in the fridge for 3 days.
- Spread a piece of cheesecloth across fine mesh sieve and place it into a large bowl.
- Strain the mixture through the cheesecloth-lined sieve and refrigerate the strained liquid to chill.
- Give it a good stir to mix the ingredients once again and pour it into tall serving glasses.
- Plop in few ice cubes into each glass and serve chilled.
Image credit: Wikimedia Commons
