How to make milk punch?

How do you make milk punch?

This is the classic clarified (English-style) milk punch, an old drink where curdled milk is strained out, leaving a clear, mellow punch. This version follows the published Tasting History recipe, which is based on an 18th-century style. It is for adults of legal drinking age.

Ingredients

• Rinds of 5 and a half lemons, pith removed
• 3 cups (710 ml) brandy or whiskey
• 2 cups (475 ml) water
• Half a nutmeg, grated (about 1 and a half tsp)
• 1 cup (235 ml) lemon juice
• 115 g sugar
• 1 and a half cups (350 ml) whole milk

Method

1. Steep the lemon rinds in the spirit for 24 hours, then strain them out.
2. Add the water, nutmeg, lemon juice and sugar. Stir until the sugar dissolves.
3. Warm the milk over low heat until it steams, without boiling. Remove it from the heat and slowly stir in the spirit mixture.
4. Let it stand for two hours while the milk curdles.
5. Strain through a jelly bag or nut milk bag. For a clearer punch, strain again through two layers of coffee filter, which can take up to two hours.

Total time is about two days, mostly inactive.

Why does the milk curdle?

The lemon juice is an acid, which makes the milk proteins clump. Straining removes the solids, and the result is clear but keeps a smooth body. Pour the spirit into the milk, not the other way around, as Tasting Table notes that order can change the result.

Common mistakes

• Boiling the milk; the recipe says to warm it only until it steams.
• Rushing the straining. Be patient with the filter.
• Skipping the steeping time, which weakens the lemon flavor.

Serving and storage

Serve it chilled over ice. There is no official shelf life, so keep it refrigerated and judge by smell and appearance. Drink responsibly.