London Fog Milk Punch Recipe

By
Jeff Lucas
Jeff Lucas
Jeff Lucas enjoys traveling the world in search of new cocktails and exotic spirits. He is based in New York and holds a Barsmarts Wired certificate.
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Updated Aug. 30, 2018
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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

Active: 5 mins
Total: 36 hrs
Serves: 10 servings

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Ingredients

For Vanilla Simple Syrup:

  • 2 cups water

  • 2 cups sugar

  • 1 vanilla bean, split

For Rum Mix:

  • 1 (750ml) 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

  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.

Special Equipment

1 gallon container, 2 large pitchers or bowls

This Recipe Appears In

Nutrition Facts (per serving)
305 Calories
1g Fat
43g Carbs
1g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 305
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 2mg 1%
Sodium 15mg 1%
Total Carbohydrate 43g 16%
Dietary Fiber 0g 1%
Total Sugars 42g
Protein 1g
Vitamin C 10mg 49%
Calcium 38mg 3%
Iron 0mg 2%
Potassium 77mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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