I posted this delicious Milk Punch on Instagram a few weeks back, but I thought it needed a more permanent place to live, the internet!
The world is shut down and it's a great time to hone some new skills - like Milk Punch! I've been wanting to make Milk Punch since I got these gorgeous milky-white Little Tomato Glass hand-blown rocks glasses. They have a lip on the inside of the glass to prevent an ice cube from smacking you in the face: #genius. Hope you enjoy this little vacation in a glass!
Jungle Bird Milk Punch
• 1-1/2 oz Blackstrap Rum
• 1-1/2 Pineapple Juice
• 3/4 oz Campari
• 1/2 oz Demerara Syrup
• 1/2 oz Lime
• 1-1/2 oz Whole Milk
Scale up based on the # of servings required.
Add milk in a sauce pan on medium high heat and bring to a simmer. Once boiling, remove from heat. Add the other ingredients, and let the milk curdle, stirring frequently. Let sit for an hour, and strain through a fine mesh sieve and a cheese cloth into a jar. Place the jar in the refrigerator overnight. The next day strain again through a coffee filter, being careful to not disturb the cloud on the bottom of the jar. Transfer the into a glass bottle and store in the refrigerator for up to a week.
