Clarified Milk Punch
Rum · Bottle
The 18th-century curd-clarification technique resurrected by modern craft bars — citrus, spirit, and spices curdled with milk then filtered to a crystal-clear, silky, self-preserving punch.
| Glass | Bottle |
| Garnish | None |
| ABV | 18% |
| Category | batched |
| Flavor | clarified, batched, craft, silky |
Ingredients
- Jamaican Dark Rum8 oz
- Cognac4 oz
- Fresh Lemon Juice4 oz
- Strong Black Tea6 oz
- Sugar0.5 cup
- Whole Milk6 oz
- Freshly Grated Nutmeg1 tsp
Method
- Combine rum, brandy, lemon juice, black tea, and sugar
- Slowly pour into warm whole milk (the acid will curdle it)
- Rest refrigerated 4 hours
- Strain through coffee filter slowly (it'll take hours; be patient)
- Bottle the crystal-clear liquid; serves 10, keeps indefinitely chilled
Pro Tips
- Don't stir or shake while the curds form — disturbing them prevents clean clarification.
- Let it drip through the filter overnight; forcing it with pressure gives you a cloudy result.
- Bottle it and keep refrigerated; clarified milk punch has a shelf life measured in weeks.