clarified milk punch by alton brown
Transcribed from a Facebook video by Alton Brown
Ingredients:
- 8 earl gray teabags
- Whole milk
- Ruby port
- Dark rum
- Allspice dram
- Lemons, juiced
Procedure
heat 2 1/4 cups of water to 208 degrees
8 earl gray teabags in quart container
pour water over teabags, steep for 3 minutes exactly
remove the tea bags, but don’t squeeze the them out
dissolve 1/2 cup plus 1 tbsp sugar
When dissolved, add:
- 1 cup ruby port
- 1/2 cup dark rum
- 1/4 cup freshly squeezed lemon juice
- 1/4 allspice dram
Dram is strong rum in which allspice is steeped Commercial version is St Elizabeth allspice dram, can be made at home (recipe)[https://altonbrown.com/recipes/allspice-dram/] below
Let cool to room temperature
In large glass pitcher: 8 oz whole milk
pour tea into milk
It mixes, and a chemical reaction happens. Acidic punch will curdle the milk, which settles out.
Wait for an hour
Filter out the gunk at the bottom in a fine mesh colander lined with a large paper commercial coffe filter
Leave for an hour undisturbed
Put the result into a bottle and chill
It’s shelf stable for a while at room temperature. (insert references about Benjamin Frankly and Charles Dickens making punches like this)
allspice dram recipe:
ACTIVE TIME: 25 minutes
TOTAL TIME: 10days days & 25 minutes
Yield: 1 quart
Ingredients:
- 1/2 cup allspice berries
- 2 1/2 cups navy-strength rum
- 1 cup sugar
Procedure
Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes.
Cool to room temperature before storing in a glass jar or bottle.
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