Microbatch milk liqueur

So this has been getting a little harder (my oldest-draft-cum-newest-post challenge), because of these several oldies were exactly what they were meant to be, drafts (go figure!), with a ‘final’ eventually appearing on my blog.

This topic is no exception. But my previous post on Milk Punch is explanatory, and doesn’t offer any recipes. So here, in time to make some for your winter parties, are recipes and tips for making milk punch at home.

Resources: I started at leethal’s do stuff blog. Tracked over to the original recipe from David Leite’s The New Portuguese Table via Lottie + Doof, and then took a look at the original original from Ben Franklin, linked to in my other milk punch post.

I worked small, in pint jars. Yield is 1to 1.5 cups of punch. This is fine because it is usually served in very small portions (an ounce or so).

The recipes

Milk Punch I (Basically David Leite’s on a small-scale)

  • 3/4 C vodka
  • 3/4 C sugar
  • 1 oz finely chopped baking chocolate
  • 1/2 tsp vanilla extract
  • 1/4 lemon seeded and sliced
  • 1/2 C milk

1. Add all the ingredients to a pint canning jar. Close the lid tightly. Shake vigorously. Store in a cool, dry place, shaking daily for 10 days.

2. On the 10th day place a coffee filter into a wire strainer and strain, at least twice. This can take a while, so I left mine in the fridge for 24 hours to strain.

Milk Punch II (Inspired by my recent obsession with mole and the title of a Jorge Amado book, Gabriela, Clove and Cinnamon)

  • 2/3 C +1 Tablespoon Vodka
  • 1/3 C light brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 lemon seeded and sliced
  • 3 pink peppercorns
  • 1/8 teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • 1 very tiny piece of a dried chipotle pepper (flesh only, no seeds)
  • 1 oz finely chopped baking chocolate
  • 2/3 C +1 Tablespoon milk

1. Add all the ingredients to a pint canning jar. Close the lid tightly. Shake vigorously. Store in a cool, dry place, shaking daily for 10 days.

2. Strain (see above).

 

Thoughts from the first two pints:

  • I liked whole milk
  • For a pint jar, if using equal proportions of milk, alcohol and sugar try a scant 2/3 C of everything.
  • Brown sugar dissolved more easily than white sugar, but brown sugar is also acidic and will change the flavor a bit.
  • I liked orange better than lemon for the depth of flavor it adds.
  • Use whole spices, sparingly.
  • If you follow the links, you will see that Grappa is the traditional spirit. I used Vodka to keep it neutral, but I think rum and bourbon are your best bets. Don’t use the top shelf stuff because it will get lost. But don’t use the bargain basement stuff either.
  • Use good bitter to semisweet chocolate.
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