Victorian Milk Punch
10 servings
20 minutes
This punch is excellent when gently heated, or chilled and served over crushed ice for a refreshing and invigorating kick. Recipe by Jamie Oliver.
1
Place spices, lemon zest and juice, pineapple pieces, and tea in a pot and bring to a boil over low heat.
- Cloves: 3 pieces
- Cinnamon sticks: 1 piece
- Star anise: 1 piece
- Green cardamom pods: 3 pieces
- Lemon: 3 pieces
- Pineapple: 0.5 piece
- Earl Grey tea: 650 ml
2
Slightly crush the pineapple to release its juice, and add sugar.
- Pineapple: 0.5 piece
- Icing sugar: 225 g
3
Cook at a gentle boil until the sugar dissolves, then remove from heat.
4
Cool the spice mixture and pour in whiskey or brandy.
- Whisky: 500 ml
5
In another pot, bring the milk to a boil over low heat. Immediately pour it into the pot with the spice mixture. The milk will curdle, but there's no need to worry — that's the whole point.
- Milk: 500 ml
6
Strain the mixture through several layers of cheesecloth.
7
Pour into bottles and store in a cool place. Serve the punch chilled or warmed with pineapple slices.
