Serve in an Old-fashioned glass
6 2⁄3 oz | Cold black breakfast tea |
6 2⁄3 oz | Lemon juice (freshly squeezed) |
fresh | Lemon peel |
6 2⁄3 oz | Orange juice (freshly squeezed) |
fresh | Orange peel |
2 oz | Ketel One Vodka |
1 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
6 2⁄3 oz | Milk (whole milk/full 3-4% fat) |
1 2⁄3 oz | Ketel One Vodka |
1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Garnish: Lemon zest twist
Milk Punch Base pre-batch (scale-up recipe according to requirement) 1. POUR first 7 ingredients (with peels from the zests lemons & orange) into a sealable container and leave to infuse for 12 hours in a refrigerator. 2. Hot milk method HEAT milk until just starting to simmer and pour (while still simmering) the vodka tea and juice mix into the milk while stirring. As soon as the milk curdles, stop stirring. Chill for at least 2-3 hours and up to 24 hours. OR 2. Cold milk method POUR vodka tea and juice mix into cold milk while stirring. As soon as the milk curdles, stop stirring. Chill for at least 2-3 hours and up to 24 hours. 3. Fine STRAIN mixture through cheesecloth or Superbag into a large jar or another container. Ideally, this should be in a refrigerator (I removed a shelf in ours) with the cheesecloth/bag hung over the jar. 4. Repeat step three, without removing curds from the filter or move to a finer strainer (e.g. from a 400-micron bag to a 100-micron bag) or coffee filter. 5. Stored in the refrigerator, this will keep for a week (and potentially months), but be sure to sterilise containers, etc. Cocktail itself STIR 50ml pre-prepared Milk Punch Base with 50ml vodka and 7.5ml sugar syrup and strain into an ice-filled glass (preferably over a chunk of block ice)
Recipe contains the following allergens:
This cocktail requires starting preparation at least a day before you want to drink it, but with its velvety texture and delicate citrus flavour, it's worth the faff. This 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. The milk punch became so highly regarded that in 1838, Queen Victoria awarded a Royal Warrant to Nathaniel Whisson & Co. as "Purveyors of Milk Punch to Her Majesty" for their bottled version.
One serving of Clarified Vodka Milk Punch contains 605 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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1. Any advantage to heating the milk? Otherwise, it takes extra time for cooling...
2. Any reason to reserve the drained curds--another possible use?