It’s cold and creamy, and works for brunch or evening. Ingredients 3 ounces ( 6 tablespoons) whole milk 1 ½ ounces ( 3 tablespoons) bourbon whiskey ½ ounce ( 1 tablespoon) brandy ½ …
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Directions. Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top, and slowly pour into a
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The recipe makes roughly 32 ounces of clarified milk punch, or 8-10 servings. Store any leftovers in a sealed container in the fridge for up to two months. In a bowl, add warm tea, simple syrup, ruby port, lemon juice, dark rum, and allspice dram. Stir. In large pitcher, add the warm, scalded milk. Add the tea mixture and stir.
This is definitely an old drink. Even people who have enjoyed classic cocktails before will probably be surprised by clarified milk punch. And not just its texture: this punch almost seems like a showcase for citrus, with all the lemon juice and lemon oil in there, and exotic (at the time) spices.
The recipe works with Lactose-free milk but it must be whole fat milk. Popular in eighteenth-century England, the earliest known clarified brandy milk punch recipe, by housewife Mary Rockett, dates back to 1711.
There's no single approach or recipe to clarified milk punch. It's as customizable a cocktail as any other. However, one of the gifts of clarified milk punch is it's essentially a batch cocktail. So once this is ready, you can store it in a resealable container and leave it in the fridge for quite a few weeks. The world is your clarified oyster.