Mary Rockett's Milk Punch
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A big-batch milk punch built on a gallon of brandy, with lemon, sugar, hot water, milk and nutmeg. Rich, creamy and citrusy, made for a crowd.
David Wondrich created this version of a milk punch recipe attributed to Mary Rockett, which Montague Summer described and which dates back to 1711.
Method
Stirred
Glass
rocks
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/6
🌾 Gluten-free🥛 Contains dairy
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AdInstructions
Soak lemon peels without pith in brandy for a day and a half.
Combine water, lemon juice, and sugar with the infused brandy.
Heat milk until it's just below boiling point (stir occasionally), then pour into the mixture and stir vigorously until curdling occurs. Grate two nutmegs over the mix and let sit for an hour.
Pass through multiple layers of cheesecloth into bottles to strain.
Over time, sediment might settle at the bottom. Either decant the clear liquid or re-strain before pouring.