Santa loves his milk and cookies, but on this Christmas Eve he takes his glass of milk and turns it into the perfect cocktail, a juicy, rum-based clarified milk punch.
Course
Drinks
Cuisine
British
Keyword
Clarified Milk Punch, Milk Punch, Mount Gay Rum, Pernod, Rum
Prep Time15minutes
Straining Time1hour
Total Time1hour15minutes
Servings8
AuthorYvonne Langen
Ingredients
½pineapplediced into 1” chunks
2blood orangeszest and juice
2lemonszest and juice
½cupgranulated sugar
5cardamom pods
1cinnamon stick
1star anise
3whole cloves
10coriander seeds
½cupbrewed hibiscus tea
2cupsboiling water
½cupSt-Rémy Signature
1cupMount Gay Black Barrel Double Cask Blend
½cupwhite rum
½cupPernod
2cupswhole milk
Garnish: hibiscus flower in syrup
Instructions
Add the lemon zest and juice, orange zest and juice, pineapple, sugar, and spices to a large mixing bowl (one with a spout is ideal) and muddle the sugar and fruit together. Add the hibiscus tea and boiling water and stir until the sugar is dissolved. Add the spirits and mix together.
In a separate large mixing bowl, add the whole milk. Then pour the punch mixture into the milk and stir. The mixture will curdle. Let sit for about 30 minutes and strain through a fine mesh sieve.
Clean the sieve and line with a coffee filter or cheesecloth, pass the mixture through the lined sieve to strain again. At this point the mixture should be almost entirely clear. If any cloudy bits remain, strain one more time. Transfer to bottles or jars and store in the refrigerator.
Pour into a rocks glass over one large ice cube. Garnish with a hibiscus flower in syrup.