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Winter Spiced Clarified Milk Punch

Course: Drinks & Cocktails
Keyword: Cocktails and spirits, Drinks, Winter
Skill: intermediate
Servings: 1

INGREDIENTS

  • 1 cup vodka (divided in half)
  • 2 cups spiced/aged rum
  • 1½ cups whole milk
  • 4 dashes bitters (24 drops)
  • 1 ½ cups brewed Earl Grey tea
  • ½ cup simple syrup
  • 1 ½ cups lemon juice
  • 1 ½ cups pineapple juice
  • 24 coriander seeds
  • 4 cloves
  • 12 cardamom pods
  • 2 cinnamon sticks

INSTRUCTIONS

  1. Combine tea, lemon juice, pineapple juice, simple syrup, ½ cup vodka, and biters in a very large pitcher.
  2. Toast spices in a dry medium saucepan. Add spices to the tea mixture.
  3. Bring milk to a bare simmer in a medium saucepan over medium heat. Immediately pour milk into tea mixture. The milk will curdle immediately. Cover and chill for at least an hour or up to 24 hours in the fridge.
  4. Place a fine-mesh sieve over a large bowl or measuring cup and line with cheesecloth. Pour mixture through cheesecloth in batches. Discard solids. Cover and chill liquid for an hour.
  5. Strain mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold (any remaining curds will settle at the bottom of the pitcher).
  6. Add remaining vodka and all rum to a large pitcher. Ladle tea mixture in the fridge into the liquor mixture, leaving any remaining solids at the bottom. Stir tea and liquor mixture and pour through a cone coffee filter into another pitcher for a final strain to make ultra-clear.
  7. Add to growler and set the pressure to 15 PSI. Store in the fridge for up to four days. Serve over clear ice.