English Milk Punch
Author: 
 
Ingredients
  • Zest of 1 lemon, peeled in strips, removing pith
  • Juice of 3 lemons, strained
  • 1 cup plus 1 tablespoon sugar
  • ½ pineapple, peeled, cored, diced, and pounded
  • 3 whole cloves
  • 10 coriander seeds
  • 1 (3-inch) cinnamon stick
  • 1 cup brandy
  • 1 cup white rum
  • ⅓ cup Batavia Arrack
  • ½ cup brewed green tea
  • 2 cups boiling water
  • 2 cups whole milk
  • Juice of 1 lemon
Instructions
  1. In a large nonreactive jar, 
combine lemon zest, juice of 3 lemons, sugar, pineapple, cloves, coriander, cinnamon, brandy, rum, arrack, green tea, and 2 cups boiling water. Stir until sugar dissolves. Cover and refrigerate for at least 
6 hours or up to 2 weeks. (The longer the mixture steeps, the smoother and more nuanced the flavor becomes.)
  2. In a medium pan, bring milk to a boil. Remove from heat, and add lemon juice; stir until curds and whey have separated. Carefully add to pineapple mixture.
  3. Strain mixture through a large-mesh sieve, discarding solids. Strain mixture through a fine-mesh sieve, discarding solids. Strain mixture through a fine-mesh sieve lined with a coffee filter or double layer of cheesecloth. Replace lining as needed. Cover and refrigerate until remaining sediment settles. Ladle or slowly pour mixture into a new clean jar, leaving sediment behind. Discard sediment. Cover and refrigerate until cold. Serve in a Nick and Nora glass.
Recipe by Louisiana Cookin' at https://louisianacookin.com/broussards-english-milk-punch/