I’ve been making a ton of cocktails while in quarantine…because…why not? I’ve always wanted to make a milk punch— especially once I saw this piña colada milk punch recipe. I figured with all this extra time on my hands…why don’t I spend it on a more time consuming recipe?
I wasn’t sure the best way to describe a milk punch, but it’s essentially a clarified cocktail that uses milk, which curdles with the citrus and is filtered out. I feel like the fat from the milk also makes the cocktail softer…but I’m not sure about all of the science. The Key To Clarified Cocktails article via Cook’s Illustrated is a great primer if you want to learn more! Otherwise, follow along with my video above and/or the adapted recipe below…where you can clearly see I haven’t gotten the “care about my appearance on the internet” memo yet.
Piña Colada Milk Punch
Ingredients
- 14 ounces aged rum Lost Spirits Navy Rum
- 8 ounces coconut water
- 2 ounces ginger liqueur Domaine de Canton
- 1 ounce Torani Cane Sugar Sweetener Syrup
- 6 ounces pineapple juice
- 3 ounces lime juice
- 6 ounces milk I used 2% lactose free
Instructions
- Pour the rum, coconut water, liqueur, pineapple juice, lime juice, and syrup into a heatsafe mixing bowl.
- Over medium-low heat, heat the milk in a saucepan, stirring continuously until the milk begins to bubble around the edges (taking care not to let it boil).
- Add the milk to the mixing bowl, stir until it begins to coagulate, and let the mixture sit for 15 minutes.
- Strain twice. First through a cheesecloth, and second, through a coffee filter until the mixture is clarified.
- Ladle into cups over ice, and garnish with a citrus peel, cherry, or pineapple slice.