Hot Milk Punch Food

CLARIFIED MILK PUNCH

Steps:

• Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
• Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
• Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
• Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
• Store tightly sealed in the refrigerator for up to 2 months.
• Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
• Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
• Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
• Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

HOT MILK PUNCH

Steps:

• Heat the milk in a small saucepan over medium heat, frothing it with a whisk until it is quite hot but not boiling. Whisk in the sugar. Remove from the heat and stir in the bourbon. Pour into a heatproof mug and grate a small amount of fresh nutmeg atop the foam. Serves one.

NEW YORK STATE SPECIAL MILK PUNCH

Steps:

• In a punch bowl, combine ice cream, pineapple juice, orange juice, lemon juice and milk. Stir until ingredients are blended.

MILK PUNCH

Steps:

• In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up to 24 hours. Stir well and serve in chilled glasses, sprinkled with nutmeg.

MILK PUNCH

Steps:

• Combine sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat; let cool.
• Combine milk, cream, vanilla, cinnamon, bourbon, 1 cup ice, and 2/3 cup simple syrup (reserve remaining for another use) in a blender. Blend until smooth, about 1 minute. Serve up in a chilled coupe or over ice in a rocks glass, spooning foam over the top. Sprinkle with nutmeg; serve immediately.

MILK PUNCH

Steps:

• In a small saucepan, combine the sugar, 1/2 cup water, vanilla seeds and pod. Bring to a boil and remove from the heat. Let steep for 15 minutes. Strain the mixture and discard the vanilla pod.
• Pour 1 cup milk, 3/4 cup brandy and half of the vanilla syrup into a cocktail shaker filled with ice. Shake the cocktail until ice cold, and then carefully pour into 4 rocks glasses. Repeat with remaining ingredients. Garnish with nutmeg and enjoy!
• What Really Makes This Recipe Sing: This is the classic hair of the dog in New Orleans. Most bartenders have their own version, but any of them will do the trick.
• BYOC: Want to really indulge? Whip some cream up with a little superfine sugar and dollop on top. Want to cut some calories? Try making this with almond milk.

BRANDY MILK PUNCH

Steps:

• In a blender (heated with hot water if its container is glass) put the sugar, brandy, and milk. Blend the mixture, pour it into a large glass or mug, and sprinkle with nutmeg.
• Or stir the sugar and brandy in a warmed glass or mug and fill it with very hot milk. Add a few grains of nutmeg.
• Serve the drink at once.

SOUTHERN MILK PUNCH

Steps:

• Stir well with ice and strain into a large goblet over fresh crushed ice .
• (Or, pour everything into a mug and add hot milk).
• Sprinkle with nutmeg.

HOT MOLASSES MILK PUNCH

Steps:

• In a saucepan combine the sugar, 1 tablespoon water, the molasses, and the ginger, and bring the mixture to a simmer, stirring. Add the milk in a stream, whisking, and heat the mixture over moderate heat, stirring until it is hot, but do not let it boil. Stir in the rum, divide the mixture between 2 heated mugs, and sprinkle each drink with some of the nutmeg.