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Clarified Milk Punch Recipe

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This recipe for Clarified Milk Punch is from The Half Dollar Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Oleo sacrum:
6 lemons, peeled
2 T sugar

Punch:
3/4 cup lemon juice
2 1/4 cups simple syrup
2 cups aged rum
1 cup whiskey/cognac
4 cups whole milk
Nutmeg, freshly ground
Directions:
Directions:
Oleo Sacrum
1. In large bowl, muddle together the lemon peels and 2 T. sugar to extract oils.
2. Continue muddling until sugar is wet and not clumpy or dry.
3. Set aside for 8-24 hours.

Punch
1. To the large bowl, add lemon juice, simple syrup, rum, and whiskey. Give it a stir.
2. Add mixture to large container and pour milk on top. DO NOT STIR.
Note: The milk with react with the acidity from the lemons and form curds that will
filter the entire mixture. Set aside for 1-2 hours.
3. Fold two lengths of paper towels in half and place in large strainer. Place strainer over large bowl and pour mixture on paper towels, a bit at a time, allowing the paper towels to strain/filter out the milk curds.
4. Repeat the straining process until the liquid is clear.
5. Serve over ice and top with fresh ground nutmeg.
Number Of Servings:
Number Of Servings:
1.5 Liters
Preparation Time:
Preparation Time:
20 minutes + 10 hours

 

 

 

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