London Fog Milk Punch Recipe
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.
Recipe Facts
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
Directions
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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.
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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.
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In a large pitcher or bowl, add vanilla syrup to infused rum and stir well to combine. Add lemon juice and stir again.
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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.
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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.
Special equipment
1 gallon container, 2 large pitchers or bowls