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London Fog Milk Punch
Before the Bourbon Milk Punch (made famous in New Orleans), there was English Punch. Don't be afraid of the curdled milk—think of it as a science experiment. A very delicious science experiment.
About the Author: Jeff Lucas enjoys gadgets and exotic spirits. When it comes to food and drink he'll try anything at least once. You can follow his cocktail musings on twitter @the_mixlab and his blog at themixlab.wordpress.com
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London Fog Milk Punch
About This Recipe
| Yield: | Serves 10 |
| Active time: | 5 minutes |
| Total time: | 36 hours |
| Special equipment: | 1 gallon container, 2 large pitchers or bowls |
| This recipe appears in: | How to Make English Milk Punch |
Ingredients
- For Vanilla Simple Syrup:
- 2 cups water
- 2 cups sugar
- 1 vanilla bean, split
- For Rum Mix:
- 1 (750 milliliter) bottle white rum (such as Ron Barcelo)
- 2 tablespoons loose Earl Grey tea
- 1 cup lemon juice from about 8 lemons
- For the Milk Mix:
- 2 cups whole milk
- 2 cinnamon sticks
- 7 whole cloves
Procedures
-
1
For the Vanilla Simple Syrup: Combine sugar and water on medium heat until the sugar is dissolved. Remove from heat. Scrape seeds from vanilla bean into syrup and add scraped split pod. Set aside for 1 hour. Vanilla syrup can be stored in a sealed container in the refrigerator for up to 5 days.
-
2
For the Rum Mixture: Combine loose tea and rum in a glass container and allow to infuse for 4 hours at room temperature. Periodically shake the mixture so that it is thoroughly mixed. Strain through a fine mesh strainer and discard leaves. Rum can be stored in a sealed container in a dark, cool cabinet for up to 3 months.
-
3
In a large pitcher or bowl, add vanilla syrup to infused rum and stir well to combine. Add lemon juice and stir again.
-
4
For the Milk Mixture: In a medium saucepan heat milk, cinnamon stick, and cloves over medium heat, stirring occasionally, until it reaches 180°F (milk should be steaming with small bubbles beginning to form around the edges). Pour hot milk into the rum mixture.
-
5
Set aside until mixture curdles, about 30 minutes at room temperature. Strain the mixture through a fine mesh strainer lined with several layers of cheesecloth. Do not remove the curd while straining as it acts an additional filter. Discard curds. Milk punch can be stored in a sealed container in the refrigerator for up to 1 month. Strain again before serving if desired. Serve over ice.
