The Varnish'S Milk Punch Recipe – a delicious recipe with lemons, sugar, milk, turbinado simple syrup, cognac, rum. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Place peeled zest in a non-reactive bowl or container. 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.
2
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. Add more syrup or dilute with water to adjust sweetness. Serve warm or cold, topped with freshly grated nutmeg.
60
kcal
Calories
2
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Peeled zest of 6 lemons plus 1 1/3 cups juice from a total of about 10 lemons, 2 tablespoons superfine sugar, 2 quarts (1/2 gallon) whole milk, 1 3/4 cups turbinado simple syrup (see note), and more.
Yes, The Varnish'S Milk Punch Recipe falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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