Monstrous milk punch

Monstrous milk punch

The technique used to make this wintery party cocktail seems counter-intuitive, but have faith – it’s incredible

The technique used to make this wintery party cocktail seems counter-intuitive, but have faith – it’s incredible

Serves 10

DifficultyNot too tricky

Nutrition per serving

• Calories 244 12%

• Fat 2.3g 3%

• Saturates 1.3g 7%

• Sugars 28.5g 32%

• Salt 0g 0%

• Protein 2g 4%

• Carbs 28.5g 11%

• Fibre 0.6g -

Of an adult's reference intake

Ingredients

• 10 coriander seeds
• 3 cloves
• 1 cinnamon stick
• 1 star anise
• 3 green cardamom pods
• 3 lemons , zest and juice of
• 1/2 pineapple , roughly chopped
• 650 ml earl grey tea
• 225 g caster sugar
• 500 ml Dewar’s white label whisky
• 500 ml full-fat milk
• pineapple slices , to serve

recipe adapted from

Jamie Magazine

Method

1. Recipe by Nick Strangeway
2. Milk punch, one of the more unusual, though popular, Victorian winter drinks is creamy without being cloying. The technique used to make this seems counter-intuitive; have faith, as the result is beguiling and moreish.
3. Place the spices, lemon zest and juice, pineapple and tea in a pan and bring to a simmer. Crush the pineapple gently to release its juice, then add the sugar. Stir to dissolve and take off the heat. When cool, add the whisky.
4. In another pan, slowly bring the milk to the boil. Once it boils, pour into the whisky mixture. This causes the milk to curdle but do not be alarmed – it is expected! Slowly filter through a few layers of muslin. Decant it into bottles and store in a cool place until required. Serve chilled or warmed, with slices of pineapple.