Winter Milk Punch

cognac/armagnac lemon dairy rum drinks tea cocktail

Tooker Alley

12 Servings

Source

Ingredients

2 cups Cognac (preferably Courvoisier VS)

2 cups rum (Appleton Estate VX)

2 teaspoons loose chai tea

1 teaspoon finely grated lemon zest

2 ounces fresh lemon juice

1 cup whole milk

1 ½ tablespoons Demerara Simple Syrup (click for recipe)

Freshly grated nutmeg (for serving)

Method

Combine Cognac, rum, tea, lemon zest, and lemon juice in a large pitcher. Set aside to steep, 2 hours; strain and discard tea and lemon zest.

Bring milk to a bare simmer in a medium saucepan. Immediately add hot milk to cognac mixture (milk will curdle right away). Cover and refrigerate at least 24 hours. Strain mixture through a fine-mesh sieve into a clean pitcher or large bowl, leaving about half of the curds in the base. Cover and chill until ready to serve.

Combine simple syrup and 3 oz. punch base in a cocktail shaker and fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a chilled glass and garnish with nutmeg.