If you haven’t heard of milk punch, you’re not alone. Many don’t know what this is even though this milk-based brandy has existed several years ago, especially during the colonial times. Unfortunately, for some reason, it disappeared around World War II – except in New Orleans.
There are numerous milk punch recipes that you can find. Some of them have varying types of sugars from superfine to powdered, which dissolves nearly instantly. Brandy, bourbon, and whiskey are among the beverages used.
But as the name suggests, milk is the main ingredient here. Depending on the recipe, it can consist of full milk or 50-50 ratio of milk and cream. Some even add milk fat. But this great drink is not just to satisfy your taste, but it can also have medicinal properties. In fact, milk punch was traditionally used to cure some ailments.
Milk Punch Recipe
If you are new to the milk punch business, here is one recipe that is guaranteed that you will love. This can provide you with 60 to 70 servings. Without further ado, here’s the tropical milk punch that uses cachaça as the base of the drink, perhaps one of the first versions to be around:
Prepare the ingredients below:
- Two bottles of cachaça (recommended: Leblon Reserva Especial Cachaça)
- One bottle of pisco (recommended: Encanto Distillers Reserve Moscatel Pisco)
- 12 ounces mezcal (recommended: Del Maguey Vida Mezcal)
- 12 ounces of spicy liquor (recommended: Ancho Reyes Chile Liqueur)
- One mango cut in cubes
- One papaya cut in cubes as well
- 20 grapes (the black variety)
- One quart of freshly squeezed lemon juice
- Three cups of lime juice, freshly squeezed as well
- Zest from two oranges
- Zest from four limes
- One quart of tea (recommended: Yerba Mate tea)
- Eight canela cinnamon sticks
- 10 pieces of star anise
- Five split pods of vanilla
- Eight habanero peppers
- Two quarts of hot water
- Two pounds of sugar (demerara)
- Two quarts of whole milk (simmer first)
- One mint sprig
When all the ingredients are ready, here are the steps to make this tropical milk punch:
- Get a large container, which is at least 12 quarts in size.
- In that container, add the papaya, sugar, and mango. Mix all the ingredients.
- Next, add the peppers, zests, and grapes. Make sure you muddle the fruits gently into the sugar until they are mashed.
- When mashing is done, add the star anise, vanilla pods, and canela.
- Finally, add the hot water, lemon juice, and tea. Let this mixture cool to room temperature.
- Wait a few minutes before adding liquor. Cover the container and leave it alone for three to four days, which will let the mixture infuse.
- Using a chinois, strain the mixture after letting it sit for the specified number of days. Then, place in a 20-quart (or more) container. Make sure no solids are left.
- Add the lime juice and the whole milk to curdle. Leave for several hours or until you see that the curds are at the bottom.
- Grab cheese cloth and put it over the chinois. Strain the mixture for at least three times until you only see a translucent liquid.
- Store however you want.
You can enjoy this drink by pouring it in a glass tea cup. Add ice and mint sprig as garnish.