How do you like your milk cocktail? You probably start thinking about a drink like a White Russian. But how about crystal clear milk cocktail, better known as a clarified milk punch? Oh yes, ritzy cocktail alert! Clarified milk is an emerging trend being used by high end bars for a hot cocktail trend called clarified milk punch or English milk punch.
Everyone knows I get excited when a food trend emerges! And this clarified milk punch is a must try! Clarified milk punch is a silky, smooth, and creamy tasting concoction that is gorgeously crystal clear.
For this milk punch I am using brewed cream earl grey tea along with lemon juice and a blend of liquors. As you know from my Earl Grey Macarons & Earl Grey Cake, cream earl grey has creamy hints of vanilla undertones, which makes it an ideal and elegant pairing for this clarified and citrusy milk punch.
The result of this recipe will give you the coolest cocktail you’ve ever imagined, a drink so clear you can see your reflection in it!
Read on for tips on how to make the easiest clarified punch, along with some troubleshooting.
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What is Clarified Milk?
Clarified milk is essentially milk that is curdled then cleared of all impurities, cloudiness, and milk fat, by mixing alcohol like brandy, rum, or vodka. Then it’s strained a couple of times to remove the final cloudiness and curdled chunks, leaving a clear and tasty drink behind.
Clarified milk has been around for centuries. In fact, English milk punch was found in the wine cellar of Charles Dickens after he died. It was still good to drink! So it is believed that people began creating milk punch due to its long shelf life.
Clarified milk punch is such a cool cocktail and will definitely leave an impression!
How to Make Clarified Milk Punch & Tips
Clarified milk punch is very easy to make. In fact, the only part that may seem hard is waiting for it to slow drip into clarity!
I tried many different ways of making clarified milk punch. I tried it with hot milk, various liquors, juices, and flavors. But in the end, I found that to ensure the clearest drink, there are different methods that work for various ingredients.
An important ingredient that you need for the this drink to be crystal clear is whole milk. Whole milk has the high fat content that will curdle properly.
Note that your clarified milk punch will have a hint of color to it, so if you want a specific color then plan your ingredients correctly. For example, if you want a clarified milk punch with a pink hue, then plan on using port as one of your alcohols.
Recipes that call for the use of heavy ingredients such as orange juice will take at least 12 hours, or overnight, to settle and clear up. At that point, you must ladle out the milk punch. If you try to tip the pitcher and pour it through a strainer then the punch gets mixed and you have to allow it to settle again for hours. I did make my own version of a recipe that called for a mix of brandy, rum, OJ, and lemon juice. This concoction, though tasty, was much more time consuming and the slightest movement of the mixture prior to ladling would cause it to de-clarify.
Easiest & Fastest Method
For this clarified milk punch, I made a simple earl grey lemon punch that has a hint of yellow to it. In my recipe video I made a single serving, so note that that the recipe below does give you a bigger batch.
First, gather up your ingredients. You will need special equipment including, a cheesecloth or nut milk bag, two glass pitchers, and I also used my coffee filter in addition for the finest straining.
Then just add all of the ingredients (except milk) to a pitcher or big glass measuring cup. Then slowly pour in your cold whole milk. You should use whole milk, as that contains the most fat and will curdle the best.
Immediately the mixture will bloom and curdle.
Straining and more straining
In order to remove all of the impurities and cloudiness, you will need to strain this a few times.
When making this clarified milk punch, I had 2 pitchers to switch between. This is the method I use…
Put your coffee filter covered with the cheesecloth on top of the pitcher’s opening. Then pour the punch through. You will gather up the most sediment at this time.
Once it has strained, mobs your mesh straining device to the 2nd pitcher. Don’t rinse it as you want that extra sediment to act as a furthering filter device. Pour the mixture through. It will be a slower drain this time.
Meanwhile, rinse and dry the first pitcher.
Once that punch has completed draining, repeat using the clean pitcher. Get ready for that slow drip! If your clarified milk punch needs one more strain, go for it! However, I only needed 4 total.
Then just pour your classy concoction into a glass that shows off its beauty, like a martini glass. Then garnish anyway you’d like!
Even though it tastes very smooth, light, and creamy, this is a strong drink!
I can’t wait to see pictures of your clarified milk creations! Make sure to tag me on Instagram @ritzymomblog #ritzymom for a chance to be featured in my stories or feed.
Earl Grey & Lemon Clarified Milk Punch
Crystal clear, classy, with a hint of creaminess and citrus earl grey flavor, this clarified milk punch is the hottest cocktail trend and you have to try it!
In a large pitcher, add all ingredients except for milk.
Then slowly pour in the milk.
The milk will curdle immediately.
Use a cheesecloth to strain the milk punch mixture into another clean pitcher.
Once it is strained, do this again.
Note that you will use 2 pitchers and pour between the two. Do not wash the cheesecloth each time you strain! But do rinse out the pitchers you pour from, as you will need to pour between the two.
Do this 3-4 times total.
Then just pour your clarified milk punch into a glass and garnish with a lemon peel.