Ingredients
227 g | whole milk |
454 g | brewed black tea |
145 g | Batavia Arrack |
145 g | ruby port |
85 g | sugar |
76 g | lemon juice |
1 cup whole milk |
2 cups brewed black tea |
⅔ cup Batavia Arrack |
⅔ cup ruby port |
⅓ cup plus 4 teaspoons (3 ounces) sugar |
⅓ cup lemon juice |
Essential Equipment
Instructions
- 227 g whole milk
- 454 g brewed black tea
- 145 g Batavia Arrack
- 145 g ruby port
- 85 g sugar
- 76 g lemon juice
- Pour tea mixture into milk. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
- Line fine-mesh strainer with coffee filter and set over large measuring cup or bowl. Gently pour tea-milk mixture into coffee filter and let drain. Drain strained punch mixture through curds in coffee filter one more time. Discard curds and coffee filter. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. To serve, pour 56 to 85 grams chilled punch into small glass.
Instructions
- 1 cup whole milk
- 2 cups brewed black tea
- ⅔ cup Batavia Arrack
- ⅔ cup ruby port
- ⅓ cup plus 4 teaspoons (3 ounces) sugar
- ⅓ cup lemon juice
- Pour tea mixture into milk. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
- Line fine-mesh strainer with coffee filter and set over large measuring cup or bowl. Gently pour tea-milk mixture into coffee filter and let drain. Drain strained punch mixture through curds in coffee filter one more time. Discard curds and coffee filter. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. To serve, pour ¼ cup to 3/8 cup chilled punch into small glass.