#arrack

Lately, I’ve been trying to bring some old food trends back: dalgona coffee (but on Nutella milk), cloud eggs…and now this clear milk punch.

A few years ago, clarified milk punch kind of became a thing thanks to Eamon Rockey when he was at Eleven Madison Park. What’s magical about this drink is that it’s pure science: straining curdled milk. Yes, it sounds pretty gross but the process strips the color of some of these ingredients. Instead of a cloudy mess, you get a clear liquid punch. Warning: it’s really easy to drink.

For 6 servings (inspired and adapted from):

• 3 lemons, juiced
  
• Zest of 1 lemon
  
• 1 c. granulated sugar
• ½ pineapple, juiced (or 250 milliliters pineapple juice)
• 3 cloves
• 10 coriander seeds
• 1 small stick cinnamon
• 1 c. cognac
• 1 c. dark rum
• ¼ c. arrack
• ½ c. strong, brewed black tea
• 2 c. boiling water
• 2 c. whole milk
• Cinnamon stick and lemon slices, to garnish (optional)
  

Combine the lemon zest, cloves, coriander, and cinnamon with the cognac, rum, and arrack in a large container and allow to sit at room temperature for a minimum of three hours, or overnight, to infuse.

Strain out the larger solids and discard.

Add the sugar, pineapple juice, lemon juice, tea, and boiling water to the boozy mixture. Stir until ingredients are thoroughly combined.

Meanwhile, heat milk to a bare simmer over medium heat. Remove immediately.

Pour the heated milk into a large container, then pour the spirits mixture into the heated milk (NOT THE OTHER WAY AROUND!). The milk will curdle.

Allow the mixture to cool, then set in the refrigerator overnight. (I kept mine for 2 days.)

Use two mesh strainers, strain the mixture into a clean glass jar or container. Fasten a cheesecloth on top of another clean container.

Slowly, strain again to get the mixture extra clear.

To serve, pour over ice in a rocks glass. Garnish with a cinnamon stick and/or lemon slice if desired.

This can be stored in the refrigerator for up to 6 months in sterilized containers.