epicurious5.0
Clarified Pumpkin Spice Latte Milk Punch
This whiskey cocktail tastes like a pumpkin spice latte—but it's completely transparent. Clarified milk punch is an old-school drink that's back in vogue.
👥 24 Servings⏱️ Prep & Cook: 2h 15m🔥 Cook: 1h 15m👤 Cristian Molina📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●saucepan
- ●strainer
- ●measuring cup
📝 Preparation Steps
1
Spiced sugar
2
Muddle grated zest of 2 lemons, grated zest of 2 oranges, 1 vanilla bean, split lengthwise, 3 1/2 cups (700 g) sugar, and 1 Tbsp. pumpkin pie spice in a 6-qt. airtight container or stockpot. (You can use the spiced sugar immediately or cover and let sit at room temperature up to overnight.)
Grated zest of 2 lemonsGrated zest of 2 orangesvanilla bean, split lengthwise1. pumpkin pie spice1 Tbsp
3
Punch
4
Add 3 cups hot freshly brewed coffee to spiced sugar and whisk until sugar is completely dissolved. Whisk in one 1-liter bottle rye whiskey, one 1-liter bottle white rum, and one 15-oz. can pumpkin purée until combined. Set aside.
hot freshly brewed coffee3 cups1-liter bottle rye whiskey (such as Stellum)11-liter bottle white rum (such as Bacardi Superior)115-oz. can pumpkin purée1
5
Stirring constantly, bring 1 quart whole milk to a rolling boil in a medium saucepan over medium-high, then turn off heat and stir in 1½ cups lemon juice and ½ cup orange juice. Milk will curdle and separate into curds and whey, like ricotta—that’s what’s going to clarify your punch. Let cool completely, about ⏱️ 1 hour.
quart whole milk1½ cups (700 g) sugar3½ cups lemon juice (from about 8 lemons)1
6
Stir milk mixture into rye and rum mixture. Cover container—or split into smaller airtight containers if needed for space—and refrigerate for ⏱️ 48 hours. Punch will separate in the refrigerator; do not stir.
7
Line a fine-mesh strainer with a basket-style coffee filter or extra-fine mesh cheesecloth and set over a clean 6-qt. container or pitcher. (If you don’t have a container this size, set strainer over a large liquid measuring cup and strain a few cups of the punch at a time; transfer strained punch to smaller containers.) Slowly pour punch through filter to strain (swap out filter halfway through if straining slows to just the occasional drip). Repeat process with a fresh filter if desired clarity isn’t reached. Discard solids and refrigerate punch until ready to serve.
8
Serve punch over ice and garnish each glass with an orange twist or cinnamon stick, if desired. Extra punch can be kept in the refrigerator for several months.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...