Sandra This silky, crystal-clear Alton Brown Clarified Milk Punch is made with aged rum, ruby port, Earl Grey tea, and whole milk, and is ready in about 3 hours. The filtration process miraculously turns a curdled mess into a golden, velvety liquid that keeps for months. I love serving this at holiday parties because it looks elegant but packs a complex, spiced punch.
The Secret To Getting It Right
I learned the hard way that the order of operations is absolute law when making this punch. If you pour the milk into the alcohol mixture, the acidity acts too slowly, creating tiny, weak curds that won’t filter out the cloudiness. You must pour the acidic punch mixture into the milk to shock the proteins instantly, creating large, robust curds that act as a natural filtration system.
Another lesson came from impatience; do not squeeze the coffee filter to speed things up. I once tried to force the liquid through, and the pressure pushed the cloudy solids right into my clear punch, ruining the beautiful golden hue. Let gravity do the work, even if it takes an hour to drip through.
Alton Brown Clarified Milk Punch Ingredients
- 8 Earl Grey tea bags
- 2 1/4 cups water (heated to 208°F)
- 1/4 cup plus 2 1/2 tablespoons granulated sugar (approx. 3 oz)
- 1 cup Ruby Port
- 4 ounces aged dark rum (not spiced)
- 2 ounces Allspice Dram (store-bought or homemade)
- 2 ounces fresh lemon juice
- 1 cup whole milk
- Fresh nutmeg (for garnish)
- Clear ice blocks (for serving)
How To Make Alton Brown Clarified Milk Punch
- Brew the Tea Base: Heat 2 1/4 cups of water to exactly 208°F (just off the boil). Pour over the Earl Grey tea bags in a heat-proof vessel and steep for exactly 3 minutes. Remove the bags without squeezing them to avoid bitterness.
- Mix the Punch: While the tea is still hot, stir in the granulated sugar until completely dissolved. Add the Ruby Port, aged rum, Allspice Dram, and fresh lemon juice. Let this mixture cool to room temperature (about 20 minutes).
- Curdle the Milk: Pour the cold whole milk into a large glass pitcher. Then, slowly pour the cooled tea and alcohol mixture into the milk. It will instantly look like a curdled mess—this is exactly what you want. Let it sit undisturbed on the counter for 1 hour.
- Filter the Punch: Line a large fine-mesh sieve with a commercial-sized paper coffee filter (or two standard ones nested) and place it over a clean pitcher. Gently pour the curdled mixture into the filter.
- Clarify: Allow the liquid to drip through naturally. This usually takes about 1 hour. If the first few ounces are cloudy, pour them back through the filter. You should end up with a crystal-clear, amber liquid. Chill thoroughly before serving.
Recipe Tips
- Don’t skip the whole milk: You need the fat content of whole milk (or even half-and-half) to create substantial curds. Skim or almond milk often fails to clarify properly because the protein structure isn’t dense enough.
- Use a large filter: Standard coffee filters can clog quickly. If you can find Chemex filters or commercial coffee basket filters, they hold more volume and make the straining process much less messy.
- First pour rule: The first 1/4 cup of liquid that passes through the filter often carries some sediment. Catch this in a separate glass and gently pour it back over the curds in the filter to ensure everything in the final pitcher is perfectly clear.
What To Serve With Clarified Milk Punch
Since this punch is rich and silky but not overly heavy, it pairs beautifully with spiced desserts like gingerbread cookies or a slice of pumpkin pie. For a savory option, serve it alongside a charcuterie board featuring sharp cheddar and aged gouda, which cut through the sweetness of the port and rum.
How To Store
Store the clarified punch in a sealed glass bottle or jar in the refrigerator. Because the milk solids have been removed and the alcohol acts as a preservative, it will stay fresh and delicious for up to 2 months. In fact, the flavors often meld and improve after a week of aging.
FAQs
Why do you have to curdle the milk?
Curdling separates the milk solids (casein) from the whey. The solids trap tannins and impurities from the tea and alcohol, acting as a super-fine filter that leaves the drink smooth and clear.
Can I use a different tea?
Yes, while Alton Brown specifies Earl Grey for its bergamot notes, you can use English Breakfast or Oolong. Just avoid fruit teas that might introduce pectin, which can make clarification difficult.
Is Allspice Dram necessary?
It provides the signature “holiday spice” flavor. If you can’t find it, you can make a quick substitute by infusing dark rum with crushed allspice berries for a few days, though buying a bottle of St. Elizabeth Allspice Dram is easier.
Nutrition
- Calories: 210
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 5mg
- Sodium: 20mg
- Total Carbohydrate: 18g
- Protein: 1g
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