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Recipes

Seasonal Milk Punch

By North River

2.5

(5)

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Matt Duckor

Ruby port gives this milk punch a bright pink hue.

Recipe information

  • Yield

    16 Servings

Ingredients

Zest of 1 lemon, removed with a peeler

Zest of 1 lime, removed with a peeler

Zest of 1 orange, removed with a peeler

½

cup (100 g) granulated sugar

½

cup (packed; 105 g) light brown sugar

2

cups (500-ml) ruby port

8

dashes orange bitters

1

750-ml bottle bourbon

1

750-ml bottle dark rum

1

cup fresh lemon juice

1

cup fresh lime juice

1

cup fresh orange juice

8

cups whole milk

Need to make a substitution?

Preparation

  1. Step 1

    Using a wooden spoon, muddle lemon zest, lime zest, orange zest, granulated sugar, and brown sugar in a medium bowl until fragrant, about 30 seconds. Add ruby port and bitters and let sit 15 minutes. Stir in bourbon, rum, lemon juice, lime juice, orange juice, and 1 cup water.

    Step 2

    Bring milk to a bare simmer in a medium saucepan. Immediately pour milk into port mixture (milk will curdle right away). Cover and chill at least 1 hour and up to 24 hours.

    Step 3

    Strain mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Cover and chill until cold (any remaining curds should settle at the bottom of the pitcher).

    Step 4

    Carefully ladle clarified punch into a clean pitcher, leaving any remaining curds behind. Chill until ready to serve.

    Do ahead: Punch base can be made 1 week ahead. Keep chilled.

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