The britishfoodinamerica milk punch.
This precise formula does not appear in the literature but does include only authentic enough constituents. It evolved this way because we like it so feel free to encourage its further evolution. If you prefer Port to Madeira, pour Port, but pour ruby Port for the color if not the taste. If you like a lighter rum, choose one so long as it is not white. Something barely burnished like English Harbour, Mount Gay or Wersterhall would do you proud, and these and the alternate fortified wine are only suggestions.
- 6 allspice berries
- a cinnamon stick
- 12 or so coriander seeds
- 16 or so Sichuan peppercorns
- ½ cup Batavian arrack
- ½ cup rainwater Madeira
- 1 cup dark rum
- juice of a lemon
- juice and zest of a lime
- Angostura bitters
- lime bitters
- orange bitters
- 1/3 cup Demerara sugar
- 1 cup water
- I cup milk
- Combine everything but the sugar, water and milk to steep overnight.
- Strain the mixture and toss the solids.
- Dissolve the sugar in the water and add it to the strained mixture.
- Boil the milk and add it to the punch mix.
- Let the curdled mess steep for two hours, then strain it through a jellybag or coffee filter cradled in a strainer.
- Bottle and chill the punch: It will keep indefinitely in the refrigerator.