We have a long history of serving milk punch at Craigie On Main. The drink requires more initial work, but the delicious result is a crystal-clear, milky-sweet yet light-bodied liqueur. This rendition features coffee and chocolate dimensions, as well as a touch of fruit, for a perfect post-dinner sip.
- 1 quart whole milk
- 1 vanilla bean
- 24 ounces Kahlúa
- 16 ounces raspberry black tea
- 4 ounces white crème de cacao
- 2 ounces Amaro Averna*
- 2 ounces Rittenhouse Rye whiskey
- Add milk to a heavy bottomed pan or double boiler. Split and scrape vanilla bean into milk. Heat over medium until temperature reaches 185 to 212°F.
- Combine all other ingredients in a large pitcher or bowl.
- Add the scalded milk to the other ingredients. The milk will curdle quite rapidly. Allow mixture to cool to room temperature.
- Once cool, strain milk mixture through cheesecloth 2 to 3 times (allowing curds to act as a natural filter), until liquid is clear.
- Milk punch will keep, refrigerated, for 3 to 4 weeks.
*Averna adds beautiful depth to the final beverage. If you can’t find it, substitute more Kahlúa to make up the difference. Fernet-Branca is more widely available and may be substituted for Averna, but it will give the punch a slightly bitter, menthol-laced taste. Luxardo Amaro Abano is another possible substitute, but it’s also hard to locate.