Clarified Milk Punch
A creamy yet refreshing punch with a smooth finish, perfect for gatherings or special occasions.
Instructions
- Heat the milk in a saucepan until steaming, not boiling.
- Add the lemon juice to the warm milk, stirring gently. Let it sit for 5-10 minutes to curdle.
- In a separate bowl, combine the base spirit, sugar, and spices; stir until the sugar dissolves.
- Strain the curdled milk through a fine-mesh sieve lined with cheesecloth into the bowl with the spirit mixture.
- Press gently to extract the liquid while leaving the curds behind, ensuring a clear punch.
- Chill the clarified punch in the refrigerator for at least 30 minutes before serving.
- Add the lemon juice to the warm milk, stirring gently. Let it sit for 5-10 minutes to curdle.
- In a separate bowl, combine the base spirit, sugar, and spices; stir until the sugar dissolves.
- Strain the curdled milk through a fine-mesh sieve lined with cheesecloth into the bowl with the spirit mixture.
- Press gently to extract the liquid while leaving the curds behind, ensuring a clear punch.
- Chill the clarified punch in the refrigerator for at least 30 minutes before serving.
Ingredients
• 750 ml Milk
• 150 ml Lemon juice
• 100 g Sugar
• 500 ml Rum
• 5 g Nutmeg