This historic clarified milk punch recipe originates from a 1711 British recipe, but The Varnish's Max Seaman made some modifications for the modern day drinker. It's a rich, citrusy drink that will easily be the star of your holiday party.
Notes: To make turbinado syrup, dissolve 1 pound of turbinado sugar (about 2 1/4 cups) in 3 cups hot water.
The Varnish's Milk Punch
About This Recipe
|Yield:||Serves 12 to 15 people|
|Active time:||30 minutes|
|Total time:||At least 3 1/2 hours and up to one day|
|Special equipment:||Large saucepan, fine mesh strainer, muddled, punch bowl for serving|
|This recipe appears in:||Drink Like the Old Days: How to Make The Varnish's Milk Punch|
- Peeled zest of 6 lemons plus 1 1/3 cups juice from a total of about 10 lemons
- 2 tablespoons superfine sugar
- 2 quarts (1/2 gallon) whole milk
- 1 3/4 cups turbinado simple syrup (see note above)
- 2 cups cognac, such as Pierre Ferrand 1840
- 1 quart demerara rum, such as El Dorado Five-Year
- Garnish: freshly grated nutmeg
Place peeled zest in a non-reactive bowl or container. Add superfine sugar and muddle until the sugar starts to pull out the essential oil in the peels, about 5 minutes. Cover and refrigerate for at least 3 hours, preferably overnight. After it sits, the peels will shrivel and the oils and sugar will combine into a fragrant syrup, called the oleo-saccharum.
Heat milk in a large saucepan, stirring constantly, until steaming but not boiling. Off heat, add the oleo-saccharum (with the zest), lemon juice, simple syrup, cognac, and rum. Stir vigorously until the curds and whey have separated. Strain mixture though a fine mesh strainer to remove curds and zest. Add more syrup or dilute with water to adjust sweetness. Serve warm or cold, topped with freshly grated nutmeg.