London Fog Milk Punch

Name: London Fog Milk Punch
Prep time: 1 d 12 h
Cook time: 1 d 12 h
Total time: 1 d 12 h
Yield: 10
Cuisine: Global
Ingredients: 2 cinnamon sticks; 237 milliliters lemon juice from about 8 lemons; 750 milliliters white rum (such as Ron Barcelo); 473 milliliters sugar; 2 Tbsps loose Earl Grey tea; 1 vanilla bean, split; 473 milliliters water; 473 milliliters whole milk

Need a gluten free and vegetarian beverage? London Fog Milk Punch could be an amazing recipe to try. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains about 2g of protein, 2g of fat, and a total of 366 calories. Head to the store and pick up vanilla bean, lemon juice from 8 lemons, rum, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 36 hours.

Instructions

Combine sugar and water on medium heat until the sugar is dissolved.

Ingredients you will need

Sugar

Water

Remove from heat. Scrape seeds from vanilla bean into syrup and add scraped split pod. Set aside for 1 hour. Vanilla syrup can be stored in a sealed container in the refrigerator for up to 5 days.

Ingredients you will need

Vanilla

Seeds

Syrup

For the Rum

Ingredients you will need

Rum

Combine loose tea and rum in a glass container and allow to infuse for 4 hours at room temperature. Periodically shake the mixture so that it is thoroughly mixed. Strain through a fine mesh strainer and discard leaves. Rum can be stored in a sealed container in a dark, cool cabinet for up to 3 months.

Ingredients you will need

Loose Tea

Shake

Rum

Equipment you will use

Sieve

In a large pitcher or bowl, add vanilla syrup to infused rum and stir well to combine.

Ingredients you will need

Vanilla

Syrup

Rum

Equipment you will use

Bowl

Add lemon juice and stir again.

Ingredients you will need

Lemon Juice

For the Milk

Ingredients you will need

Milk

Mixture: In a medium saucepan heat milk, cinnamon stick, and cloves over medium heat, stirring occasionally, until it reaches 180°F (milk should be steaming with small bubbles beginning to form around the edges).

Ingredients you will need

Cinnamon Stick

Clove

Milk

Equipment you will use

Sauce Pan

Pour hot milk into the rum mixture.

Ingredients you will need

Milk

Rum

Set aside until mixture curdles, about 30 minutes at room temperature. Strain the mixture through a fine mesh strainer lined with several layers of cheesecloth. Do not remove the curd while straining as it acts an additional filter. Discard curds. Milk punch can be stored in a sealed container in the refrigerator for up to 1 month. Strain again before serving if desired.

Ingredients you will need

Punch

Milk

Equipment you will use

Sieve

Cheesecloth