Milk Punch (Milder Version)
A milder version of milk punch made with rum, brandy, lime juice, and milk, clarified with citrus. This large-batch recipe produces approximately 36 quarts and can be scaled down proportionally. The optional addition of curaçao enhances the flavor profile.
Ingredients
- 16 bottles (750ml each) Dark rum (For a single-serving batch, use 1.5 oz rum)
- 3 bottles (750ml each) Brandy (For a single-serving batch, use 0.25 oz brandy)
- 4 bottles (750ml each) Fresh lime juice (Freshly squeezed preferred)
- 8 bottles (750ml each) Whole milk (Used for clarification)
- 12 bottles (750ml each) Water (Filtered water preferred)
- 8 seers (approximately 16 lbs or 7.25 kg) White sugar (1 seer equals approximately 2 lbs)
- 8 whole nutmegs Whole nutmegs, grated (Freshly grated)
- 80 limes worth Lime rinds (peels) (Peel removed in strips, avoiding white pith)
- 1 bottle (750ml) Curaçao liqueur (Optional but recommended for improvement)
Instructions
- 1Peel the rinds from 80 limes using a vegetable peeler or sharp knife, removing only the colored outer layer and avoiding the white pith. Cut into strips.
- 2Grate all 8 whole nutmegs using a fine grater or microplane until you have a fine powder.
- 3In a very large container or multiple containers, combine the rum, brandy, water, lime rinds, and grated nutmeg. Stir well to combine all ingredients thoroughly.
- 4Add the sugar to the mixture and stir vigorously until completely dissolved. This may take several minutes of stirring.
- 5Pour in the lime juice and stir to combine thoroughly with the sweetened spirit mixture.
- 6If using, add the bottle of curaçao to the mixture and stir to incorporate. This addition greatly improves the flavor profile.
- 7Slowly pour the milk into the mixture while stirring gently. The milk will curdle when it meets the acidic lime juice, which is the desired effect for clarification.
- 8Allow the mixture to sit undisturbed for at least 2 hours, or preferably overnight. The curdled milk solids will settle and trap impurities, clarifying the punch.
- 9Carefully strain the punch through multiple layers of cheesecloth or a fine mesh strainer lined with coffee filters to remove all the curdled milk solids and lime rinds. The resulting liquid should be clear and golden.
- 10Transfer the clarified punch to clean bottles or containers. Store in a cool place or refrigerate. The punch will keep for several weeks and actually improves with age.
