Black Tea-Port Milk Punch
1. Place milk in a large non-reactive container; set aside. In a large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until the sugar dissolves. 2. Pour tea mixture into milk. The mixture will curdle. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. 3. Line fine-mesh strainer with coffee filter or multiple cloths and set over large container or bowl. Gently pour tea-milk mixture into the filter and let drain. The curds will clog the filter, don’t clean the filter or remove curds. 4. Re-strain the punch mixture through curds again until mixture is clear. This may take all night. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. #batch #makeinadvance
A recipe adapted from David Wondrich’s Punch, but originally from the 1862 book Jerry Thomas’s Bar-Tenders Guide.