Cocktail Kingdom Milk Punch
1 liter Landy Cognac
1 liter Appleton V/X
375ml Batavia Arrack
Juice and Peel 5 Lemons, 1 Lime
1 Pineapple, chopped
1 1/2 cups water
3 teaspoons Darjeeling Tea
1 Tablespoon Coriander Seed
4 Cardamom Pods, crushed
1 stick Cassia Cinnamon
3 Cups Natural Sugar
1 Quart Straus Farms Whole Milk
Combine Rum, Brandy, Arrack, Chopped Pineapple, Juice and Peel of Lemons and Limes. Let stand to infuse for at least 2 days.
Heat water and steep tea and spices for the usual 6 minutes. Strain off solids. Add sugar and stir to dissolve. Cool spiced tea syrup.
Strain rum mixture. Juice boozy pineapple and add to rum mixture. Add Spiced tea syrup to rum mixture.
Heat Milk to 150 degrees F. If your hot plate blows the circuit breaker in the basement and you can’t find a pan, run next door to Starbucks and have them steam it for you. Add hot milk to sweetened rum mixture.
Let stand for 15 minutes. Strain punch through cheesecloth and chill well before serving.
Makes about 3 liters.
To serve combine 2 parts punch with 1 part soda.