The Milk Punch is believed to have been around since the 1600s. The first written recipe is to have been recorded in 1711. The punch gained popularity throughout the 18th Century and into the 19th as well. The clarified version is to be also known as the “English” Milk Punch. Charles Dickens was a fan of this concoction, as bottles of milk punch were found in his cellar, and rumored to still have been good.
- 3 Lemons
- 400 g Freshly Chopped Pineapple
- 4 Cardamom Pods
- 1 Clove
- 1 Cinnamon Stick
- 8 Allspice Berries
- 120 g Cane Sugar
- 10 oz Yobo Soju
- 4 oz Rhum Agricole
- 2 oz Aged Brandy
- 1 oz Overproof Rum
- ½ oz Peychaud’s Bitters
- 1 Tbl Jasmine Tea Leaves
- 6 oz Boiling Water
- 12 oz Coconut Milk (Full Fat)
garnish. Freshly shaved nutmeg
Remove the lemon zest in peels and put it into an airtight container. Add the fresh chopped pineapple to the lemon peels. Lightly toast the spices in a small pan and then add them to the container. Add the sugar and crush the spices with a muddler. Add the juice of 2 lemons and muddle a little more. Brew the Jasmine Tea with boiling water. Strain out the tea, add it with the spirits and bitters to the mixture, stir, cover, and refrigerate overnight.
Bring the coconut milk to a low boil. Add the juice of 1 lemon to the punch, and follow by adding the boiling milk to the container. The mixture will slowly curdle as the solids coagulate. Strain the punch through a cheesecloth-lined strainer or chinois. You may need to change the cheesecloth if it becomes clogged with solid milk particles. If a very clear result is desired, filter a second time through paper coffee filters using a pour-over method.
Keep the clarified milk punch in an airtight container in the fridge for up to two months.
To serve, pour 4 oz of the chilled Yobo Punch over a large ice cube in your favorite glass. Add freshly shaved nutmeg on top of the cocktail and enjoy.