Directions
- 1Heat 2 1/4 cups (18 oz or 532 mL) of water to 208°F (98°C).
- 2Position 8 Earl Grey tea bags in a quart container.
- 3Pour the heated water over the tea bags.
- 4Steep the tea bags for 3 minutes exactly.
- 5Extract the tea bags but do not wring them out.
- 6Dissolve 1/2 a cup plus 1 tablespoon of sugar into the tea.
- 7Once the sugar is completely dissolved, stir in 1 cup of ruby port.
- 8Add 1/2 cup of dark rum.
- 9Add 1/4 cup of freshly squeezed lemon juice.
- 10Add 1/4 cup of allspice dram.
- 11Let the mixture cool to room temperature, which should take about 20 minutes.
- 12Grab a fairly large glass pitcher and add 8 oz (237mL) of whole milk.
- 13Pour the tea mixture into the milk (do not go the other way around).
- 14Let it sit for an hour for the magic to complete and the mixture to curdle.
- 15To filter, line a large fine-mesh strainer/sieve with a large commercial-sized paper coffee filter and set it over another pitcher.
- 16Carefully pour the mixture into the filter and leave it undisturbed for another hour.
- 17Transfer the clarified milk punch to a jar or bottle for chilling and service.
Ingredients
- 2.25 cups water
- 8 Earl Grey tea bags
- 0.5 cup sugar
- 1 tablespoon tablespoon of sugar
- 1 cup ruby port
- 0.5 cup dark rum
- 0.25 cup freshly squeezed lemon juice
- 0.25 cup allspice dram
- 8 oz whole milk
Equipment
kettlepitcherfine mesh strainerpaper coffee filterfunnel
Tips
- Do not wring out the tea bags as there is enough tannin in them already.
- Pour the tea mixture into the milk, not the other way around, to properly curdle the proteins for clarification.
- A Dram is basically a strong rum into which allspice has been steeped, a standard in tiki drinks.
- A homemade allspice dram recipe is available at altonbrown.com.
- This liquid is now amazingly shelf-stable at room temperature. Historically, luminaries like Benjamin Franklin and Charles Dickens kept homemade punches like this in their wine cellars, sometimes for years.
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