The Varnish's Milk Punch

Name: The Varnish's Milk Punch
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters cognac, such as Pierre Ferrand 1840; 6 Peeled zest of lemons plus 1 1/3 cups juice from a total of about 10 lemons; 12 servings Garnish: freshly grated nutmeg; 946 milliliters demerara rum, such as El Dorado Five-Year; 414 milliliters turbinado simple syrup (see note above); 2 Tbsps superfine sugar; 2 liters (1/2 gallon) whole milk

The Varnish's Milk Punch is a gluten free and vegetarian beverage. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 523 calories, 5g of protein, and 6g of fat. This recipe serves 12. A mixture of milk, demerara rum, superfine sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Place peeled zest in a non-reactive bowl or container.

Equipment you will use

Bowl

Add superfine sugar and muddle until the sugar starts to pull out the essential oil in the peels, about 5 minutes. Cover and refrigerate for at least 3 hours, preferably overnight. After it sits, the peels will shrivel and the oils and sugar will combine into a fragrant syrup, called the oleo-saccharum.

Ingredients you will need

Sugar

Syrup

Cooking Oil

Heat milk in a large saucepan, stirring constantly, until steaming but not boiling. Off heat, add the oleo-saccharum (with the zest), lemon juice, simple syrup, cognac, and rum. Stir vigorously until the curds and whey have separated. Strain mixture though a fine mesh strainer to remove curds and zest.

Ingredients you will need

Simple Syrup