Black Tea-Port Milk Punch - Cook's Science

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

- 227 g whole milk
- 454 g brewed black tea
- 145 g Batavia Arrack
- 145 g ruby port
- 85 g sugar
- 76 g lemon juice
Place milk in 8-cup liquid measuring cup or large pitcher; set aside. In 4-cup liquid measuring cup or large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until sugar dissolves.
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.

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Line fine-mesh strainer with coffee filter: The best coffee filter for the job is a large basket-style filter. You can buy them here.

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let drain.: Don’t push or press the liquid through the filter—let it slowly drain through and you’ll get the clearest punch possible.

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refrigerate: There are rumors that milk punch can be stored at a cool temperature pretty much indefinitely. We haven’t tested that, but it will definitely keep for a month. But honestly, is it really going to last that long?

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To serve,: You actually have a lot of options for serving this drink. Straight from the bottle it’s basically cocktail strength so you can serve it chilled and up. For a lower alcohol punch-strength drink, stir it with ice and then strain into a glass. You can also try shaking it with ice. Dave Arnold, author of Liquid Intelligence, likes how well milk-clarified drinks foam, thanks the leftover whey proteins.

- 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
Place milk in 8-cup liquid measuring cup or large pitcher; set aside. In 4-cup liquid measuring cup or large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until sugar dissolves.
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.

Hide Annotation

Line fine-mesh strainer with coffee filter: The best coffee filter for the job is a large basket-style filter. You can buy them here.

Hide Annotation

let drain.: Don’t push or press the liquid through the filter—let it slowly drain through and you’ll get the clearest punch possible.

Hide Annotation

refrigerate: There are rumors that milk punch can be stored at a cool temperature pretty much indefinitely. We haven’t tested that, but it will definitely keep for a month. But honestly, is it really going to last that long?

Hide Annotation

To serve,: You actually have a lot of options for serving this drink. Straight from the bottle it’s basically cocktail strength so you can serve it chilled and up. For a lower alcohol punch-strength drink, stir it with ice and then strain into a glass. You can also try shaking it with ice. Dave Arnold, author of Liquid Intelligence, likes how well milk-clarified drinks foam, thanks the leftover whey proteins.

Black Tea–Port Milk Punch