Victorian Milk Punch
⏳ Time
20 minutes + 1 hour
🥕 Ingredients
10
🍽️ Servings
10
Description
This punch is excellent when gently warmed, and for a refreshing and invigorating effect, chill it and serve over crushed ice. Recipe by Jamie Smith.
Ingredients
- Clove - 3 pieces
- Cinnamon - 1 piece
- Star anise - 1 piece
- Cardamom - 3 pieces
- Lemon - 3 pieces
- Pineapple - ½ pieces
- Powdered Sugar - 7.9 oz
- Earl Grey Tea - 22 fl oz
- Irish Whiskey - 17 fl oz
- Milk - 17 fl oz
Step by Step guide
Step 1
Place the spices, lemon zest and juice, pineapple chunks, and tea into a pot and bring to a gentle boil over low heat.
Step 2
Gently mash the pineapple to release its juice, then add sugar.
Step 3
Simmer gently until the sugar dissolves, then remove from heat.
Step 4
Allow the spice mixture to cool, then stir in the whiskey or brandy.
Step 5
In another pot, bring the milk to a gentle boil over low heat. Immediately pour it into the pot with the spice mixture. The milk will curdle, but don't worry — that's the whole point.
Step 6
Strain the mixture through several layers of cheesecloth.
Step 7
Pour into bottles and store in a cool place. Serve the punch chilled or warmed with slices of pineapple.
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