Conway Milk Punch

Milk Punch–the kind we now differentiate as “clarified”–goes back to at least the early eighteenth century. It’s made by curdling warm milk in a punch mixture then straining it and, thanks to the magic of science, the milk solids make the mixture clear (hence the term “clarified”). Ours has aged rum, Madeira, lime, green tea, sugar, spices, and, well, milk. 

INGREDIENTS

2 limes, 1 zested, both juiced
8 oz. aged rum
5½ oz. medium-dry Madeira
6 allspice berries
6 coffee beans
1 stick cinnamon
⅓ cup granulated sugar
5½ oz. strong, brewed green tea
8 oz. boiling water
11 oz. whole milk (preferably organic and not ultra-pasteurized)

---

ABV LEVEL

Note: make sure to use nonreactive containers for this process, except for heating the milk, in which case steel is fine.

Combine lime zest with spirit, wine, and spices in a large container. Allow to sit 3 to 12 hours. Add the sugar, lime juice, green tea, and boiling water to the spirits mixture. Stir until the sugar is fully dissolved. Set aside. In a saucepan over medium, bring the milk to a bar simmer. Transfer the heated milk into a large container (not the one with the spirits mixture in it!). Then pour the spirits into the heated milk. It should curdle almost immediately. Allow it to cool and store in the fridge overnight. When ready to strain, use a jelly strainer bag or old pillowcase to slowly and carefully strain the mixture. (Cheesecloth and coffee filters are both too absorbent). Once you’ve strained the mixture, repeat that step two or three more times. It should be clear with a pale green tint from the tea. The finished punch can be stored in an airtight container in the fridge for up to six months. Recipe makes about 1 quart. Serve chilled in punch glasses, with or without ice. A garnish of freshly grated nutmeg or a shaved coffee bean can be nice, but is not necessary.