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Cocktail: Clarified Milk Punch

In this episode, we will react to five moments from some of our most popular episodes. We will examine how much has changed since we recorded these episodes and bring new ideas and opinions to the table. 

Recipe:

This week, we’re exploring clarified milk punch, a unique cocktail with a silky texture. We’ll delve into the science behind this historical drink, enjoyed long before the American Revolution. 

Ingredients:

• Earl Grey tea bags: 8
• Granulated sugar: 2.62 oz (converts from 1/4 cup + 2.5 tablespoons)
• Ruby port: 8 oz
• Aged dark rum: 4 oz
• Allspice Dram: 2 oz
• Freshly squeezed lemon juice: 2 oz
• Whole milk: 8 oz

Directions:

1. Heat 18 oz of water to 208°F. (If using a kettle without temperature settings, bring to a boil, remove from heat, and count to 20). Pour the water over the tea bags in a quart vessel and steep for 3 minutes before removing the bags (Do not squeeze the bags).
2. Add 2.62 oz of sugar to the hot tea and stir to dissolve. Then add 8 oz of port, 4 oz of rum, 2 oz of Allspice Dram, and 2 oz of lemon juice. Cool to room temperature, about 20 minutes.
3. Pour desired amount of milk into a glass pitcher, then follow with the tea mixture. (Yes, it will curdle.) Leave untouched on the counter for 1 hour. Do not shake, stir, or disturb in any way. Just let it sit. Make sure the tea goes into the milk, not the other way around.
4. Line a large, fine-mesh sieve with a commercial-sized coffee filter (for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered (typically about 1 hour), transfer to a quart jar or pitcher and chill to serve. (See note.)
5. Store tightly sealed in the refrigerator for up to 2 months.