A friend, and coworker, of mine recently wrote about a curdled milk experiment of hers on this post: Whey
Being, uh, a competitive sort, I couldn’t let this sort of thing go unchallenged.
Well, not really.
I’d read these sorts of “Milk Punch” recipes for a long time now, and always wanted to try one. I just didn’t know if they were good or just weird.
I’d also recently read on Lauren Clarke’s blog, (Milk Punch,) that bartenders at Drink in Boston (well, Fort Point,) were experimenting with a Hibiscus Milk Punch. Frederic from Cocktail
Virgin Slut also recently wrote up Milk Punches on their post: Hibiscus White Rum Milk Punch
With all these people making Milk Punches, there’s no way I could not experiment with one. I more or less followed the recipe from Drink.
1 bottle (750 ml.) White Demerara Rum
Pared rind of 1 orange
Pared rind of 2 lemons
1/4 cup tablespoon dried Hibiscus Flowers (Also called “Jamaica” or “Sorrel”. Available at Latin American and Caribbean stores.)
1 1/2 cup 2-1 Simple Syrup made from Natural Cane Sugar
1 cup fresh Lime juice, strained
2 cups Straus Farms Whole Milk
1/2 stick Mexican Cinnamon, crushed
4 whole Cloves, crushed
Place citrus peels in rum for 24 hours. Add Hibiscus flowers and let sit for another 24 hours.
Add cinnamon and cloves to Milk and heat to 180 degrees.
Strain citrus peels and hibiscus out of rum.
Add sugar syrup and lime juice to rum.
Add heated milk to rum and let stand until it curdles (1/2 hour or so).
Set a strainer over stainless container and line with layers of cheese cloth. Strain mixture through cheesecloth and then bottle in a clean container. I am not sure what to do with the curdled milk solids. It is more or less boozy, sweet, cottage cheese.
The next day, more milk solids will likely settle out.
Pour the clear liquid off, leaving the solids behind. Strain through a coffee filter or similar and bottle. The resulting liquid will be pretty clear and look more or less like Rose Wine. The recipe makes a bit more than a liter of punch.
The folks at Drink suggest serving this in a small sherry type glass.