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Monstrous milk punch


10 coriander seeds
3 cloves
1 cinnamon stick
1 star anise
3 green cardamom pods
3 lemons , zest and juice of
1/2 pineapple , roughly chopped
650 ml earl grey tea
225 g caster sugar
500 ml Dewar’s white label whisky
500 ml full-fat milk
pineapple slices , to serve


Recipe by Nick Strangeway

Milk punch, one of the more unusual, though popular, Victorian winter drinks is creamy without being cloying. The technique used to make this seems counter-intuitive; have faith, as the result is beguiling and moreish.

Place the spices, lemon zest and juice, pineapple and tea in a pan and bring to a simmer. Crush the pineapple gently to release its juice, then add the sugar. Stir to dissolve and take off the heat. When cool, add the whisky.

In another pan, slowly bring the milk to the boil. Once it boils, pour into the whisky mixture. This causes the milk to curdle but do not be alarmed – it is expected! Slowly filter through a few layers of muslin. Decant it into bottles and store in a cool place until required. Serve chilled or warmed, with slices of pineapple.

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