Serve in anOld-fashioned glass
Lemon zest twist
How to make:
1. Milk Punch Base pre-batched
POUR first 8 ingredients (with half of the lemon and orange peels) into a large container, cover and leave to infuse for 12 hours before fine straining to remove peels and pith. Then HEAT milk until just starting to simmer and pour (while still simmering) into a container containing vodka tea and juice mix. The milk should curdle. Cover and chill for at least 2-3 hours and up to 24 hours. Fine STRAIN mixture through cheesecloth into a large jar/container. Seal/cover and chill for a further 2-3 hours to allow curds to settle. Carefully ladle or syphon clear punch through another cheesecloth to separate from curds and further clarify. Repeat if necessary. Store in refrigerator. This will keep for a week and potentially months but be sure to sterilise containers etc.
2. Cocktail itself
SHAKE 60ml / 2 oz pre-prepared Milk Punch Base with 45ml / 1½oz vodka and fine strain into ice-filled glass (preferably over a chunk of block ice).
|4 fl oz||Ketel One Vodka|
|12 fl oz||Tea (cold black English Breakfast)|
|12 fl oz||Freshly squeezed lemon juice|
|12 fl oz||Freshly squeezed orange juice|
|2 fl oz||Giffard Sugar Cane Syrup|
|2 fl oz||Chilled water|
|12 fl oz||Milk (whole milk/full 3-4% fat)|
|1 1⁄2 fl oz||Ketel One Vodka|
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A cocktail that requires starting preparation the day before you want to drink it, but with its velvety texture and delicate flavour, it's worth the faff, unless you're lactose intolerant. (Lactose-free milk doesn't work in this drink).
Popular in eighteenth-century England, the earliest known clarified brandy milk punch recipe, by housewife Mary Rockett, dates back to 1711.
So popular was the Milk Punch that in 1838 Queen Victoria awarded a Royal Warrant to Nathaniel Whisson & C0. as "Purveyors of Milk Punch to Her Majesty" for their bottled version.