Go to the Recipe: Clarified Milk-Washed Punch
Regarding the boozy pineapple slices: I've made this a couple of times now, and the boozy pineapple slices end up not being very nice to eat because they get coated in the ground spices, giving them a very gritty texture. Is there a trick I'm missing - like pouring the spiced syrup through a sieve into the punch? - or is everyone just eating the pineapple and picking bits of coriander seed out of their teeth afterwards?
So I’ve done milk punch a half dozen times or so and it’s always great. Guests rave about it! Last batch, I set some leftovers aside, refrigerated in a mason jar, and when I went back, maybe a month or 6 weeks later, it was incredibly acidic, to the point it burned going down. I’ve held milk punch, refrigerated, months before without any changes to it. Any idea what went wrong?
I'm surprised to hear you say it was too diluted, as my D&D group calls the double washed punch, "Packs-a-Punch".
It's ruined. Mail it to me and I will discard for you.
So, ably 1/4 of what was left of our delicious Milk Punch sat out all night (2 nights, now). I think I know the answer, but it needs to be dumped now, right?
This was my first attempt at milk punch and it turned out amazing. Will definitely be making again.
no negative effects if you wait too strain.
Is two hours the max time that the booze can linger with the milk to curdle? Didn’t know if there would be any drastic effects for letting it hang out of 4-8 hours before straining
Ok, so I've done this recipe the regular way and with the double wash. I'd recommend the regular way. I think the double wash diluted it a bit too much. It was still good, but the single wash was a lot better.
Milk wash, filter, then milk wash and filter again.
Ok, I'm going for the double wash but I'm not 100% sure of the process.
Do you milk wash, filter a few times, then milk wash again, then filter again
or
Do you milk wash two times, then filter?
When are you making some boozy popsicles?!
Honestly, I've scorched the milk a touch and it didn't have a negative effect on the final product.
I would go with cranberry bitters.
Thinking of trying this out for the holidays. Would adding cranberries mess with the flavor profile too much, or could something be substituted for them?
The best advice we can give is to experiment making a hot toddy. Test it out and let us know how it goes.
Can this cocktail be heated and served? Having an outdoor party this week and the temps have dropped. Made this and the preliminary feedback is it is delicious. Wondering what heating it will do. Thanks.
I made this recipe as presented and it's fantastic! I am wondering if anyone has tried different fruits, instead of pineapple. I'm thinking about experimenting with raspberry, any reason that wouldn't work?
How much alcohol has to be present for this to work?
Looks like pee - tastes like heaven. Srsly, tho - I made this for the first time back in October and since then my wife has insisted that we always have some sitting in the fridge.
I don't worry about burned milk. I microwave it in a a 1 quart Pyrex glass measuring cup, quick and easy. Depending on your microwave's strength it takes between 3-5 minutes. Once a skim form on the top it is the temperature you need, scalded milk. This, btw, is an amazing beverage. Now that I have the technique down I can see transforming all sorts of rum based beverages for family gatherings.
How strong in the finished beverage? Is it one part mixer to one part alcohol?
Sorry for the confusion on that Tammy, it certainly can be used on any cocktail.
That’s interesting Kyl, I could have sworn the recipe said something to the effect of this method can be used on pretty much anything... and now it doesn’t anymore
Sorry Tammy, but the acid and the alcohol are what make this method possible, it won't work with just straight tea.
Did you find Mary's to be too sweet? Beverage director thought it was because the original recipe was written for very different citrus than we use today.
Instead of worrying about burned milk, has anyone tried to heat the milk sous vide? I assume as close to 212degF as possible is desired since Seattle is sea level...does anyone have empirical duration numbers? What happens to milk at 198degF for too long?
How would I milk wash tea by itself? Guide or recipe please. Would love to find a way to enjoy green or black or English Breakfast tea, which are always too bitter for me.
Peels are to be used as garnishes. Only the juice is needed for the recipe.
The whey from the milk will be left, along with trace amounts of the milk solids. The milk solids are strained away.
Vermouth is very different in flavor profile. Sub anything you wish, its punch, have some fun with it.
Is vermouth an acceptable sub for Pernod?
My girlfriend has a food sensitivity to milk (not lactose but more so other components). What components of the milk is left behind in the punch so I can better anticipate her reaction to it. Thanks!
Why does it say to peel the lemons and limes and reserve? Where are they supposed to be used?
Yes, any type of pastis aperitif will work.
Hello Al, The fat content should not matter. It is the protein in the milk that works the magic.
absolutely
Is Absinthe a sutible substitute for Pernod?
Does it matter whether you use whole or 2% milk?
they are super light and pack a punch, it will be more than you think, but a little more won't hurt.
Are the spice amounts correct? 0.47g of coriander seeds seems like such a small amount.
ohh yea, they are super similar.
I ended up with the Pernod with absinthe will that still work
nope. 80% of that spoiled milk is staying in your cocktail.
we have a jar in the fridge from 7 months ago... its still tasty
Is it possible to use spoiled or near spoiled milk? Or will it impart a sour flavor? Just trying to make use of everything and eliminate food waste.
Anyway to make this for 1? Just me drinking and no visitors anytime soon.
How long will the end mixture stay good for? Since I'm quarantined I'd love to make it last but don't want it to go to waste.
HI Jason, we set it up so that the 710g is what the full 750ml bottle weights! so at least those are full bottles.
Since the units are in G and bottles of alcohol are in ML, anyone find the best conversion so I know how many bottles of each alcohol to buy? I.e. is 750ML of rum enough to satisfy 710g, etc.? Thanks!
Is it possible to milk-wash non-alcoholic drinks e.g. citrus juice?
Made it at Christmas and now, stuck at home (#badcovid19).. Made a batch- Also did Mary Rockets's punch .. https://www.youtube.com/watch?v=e1Alkctc1Vk&t=268s
Is it possible to use Whole Milk instead of 2%? If so, what mass should I use for it?
