Attempt 1
Based on https://ritzymom.com/2019/01/19/clarified-milk-punch/. Clarification technique worked great (if slow) and mouthfeel was great, but taste was underwhelming - bland and under-sweet.
Attempt 2
Loosely based on https://altonbrown.com/recipes/clarified-milk-punch/
- 8oz Earl Grey tea (two teabags, 5 minutes, 212°F)
- ¼ cup brown sugar
- ½ cup whole milk
- 2oz lemon juice
- 4oz brandy
- 2oz white rum
- 4oz bourbon
- 2oz allspice dram
- 1oz maraschino liqueur
- Make tea
- Add sugar to tea and agitate until dissolved.
- Cool tea to room temperature.
- Add everything but milk (booze and juice)
- Tasting notes after adding just juice: bit like a sweetened iced tea with lemon.
- Tasting notes after everything: mostly tastes like a whiskey sour with tannins.
- Pour milk into pitcher, followed by punch. Curdle.
- Curdles, starts to settle. Looks like thick miso soup
- Let rest for 1 hour
- Strained through double layer of cheesecloth, once. Strained fast initially, dripped slowly after.
- …
- Yield: ~20oz clarified milk punch (for ~28oz liquid input) ~= 6 servings.
- Taste: good. Complex and interesting, but melded and soothing. Tea taste could be stronger, try more teabags.