Been making variations on Jerry Thomas’ California Milk Punch since last June.
Most recent variation executed in my home state of Wisconsin for a New Year’s gathering with some friends.
‘Sconnie Milk Punch
4 Cara Cara Oranges
1 bottle Korbel VSOP
1 bottle Appleton V/X
1/2 bottle Batavia Arrack von Osten
4 bags Twinnings Darjeeling Tea
2 1/2 cups water
3 cups Natural Cane Sugar
1 stick Cinnamon
4 Whole Cloves
4 Allspice Berries
1 pint Whole Milk
Peel 4 lemons and 4 oranges. Combine Brandy, Rum, and Batavia Arrack. Add strained juice of 4 oranges and 4 lemons. Steep citrus peel in booze mixture for 48 hours.
Heat water and add spices and sugar. When it is at a simmer, remove from heat and add tea bags for 5 minutes. Remove tea bags and cool.
Remove peels from booze, remove spices from syrup. Combine. Add juice 2 more lemons. Scald milk mixture and add to booze and citrus base. Allow to stand for 25 minutes without disturbing. Filter milk solids off through fine strainer or cheese cloth. Allow to stand overnight in a cool area. Remove clear punch from settled out solids. Makes about 3 quarts.
Chill well and serve by combining with equal parts fizzy water.
Without some of my usual spices and pineapple, this was a little more citrus heavy than other versions. Still, quite tasty.
Described by Rich, “Tastes like Orangina, but kicks your ass.”