Clarified Milk Punch Recipe
Today, we're diving into the fascinating world of Clarified Milk Punch, a timeless recipe with roots that stretch across centuries and continents.
Equipment
- Large mixing bowl
- Fine-mesh strainer
- Cheesecloth
- Decanter or glass bottle for storing
Ingredients
- 4 cups whole milk
- 1 cup freshly squeezed lemon juice
- 2 cups sugar
- 3 cups rum (or brandy)
- 1 teaspoon vanilla extract
- Cheesecloth for straining
Instructions
- Prepare the Milk Mixture: Heat the milk gently in a saucepan until it's warm but not boiling. Stir in the lemon juice and let it curdle for about 10 minutes.
- Strain the Curds: Place a cheesecloth over a fine mesh strainer and strain the curdled milk, separating the liquid from the solids.
- Sweeten the Mix: In a separate bowl, dissolve sugar in the strained liquid, stirring until fully combined.
- Add the Spirits: Pour in the rum or brandy, and add a teaspoon of vanilla extract. Mix well.
- Clarification Magic: Filter the mixture through a cheesecloth-lined strainer, ensuring all particles are removed. This process gives the punch its crystal-clear appearance.
- Bottle and Chill: Transfer the clarified liquid into a decanter or glass bottle. Chill it in the refrigerator for at least 3 hours or overnight.