Monstrous milk punch

Whisky, Earl Grey Tea, pineapple & fragrant spices

Monstrous milk punch

Monstrous milk punch

Serves Serves 10
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 244 12%
  • Fat 2.3g 3%
  • Saturates 1.3g 7%
  • Sugars 28.5g 32%
  • Salt 0g 0%
  • Protein 2g 4%
  • Carbs 28.5g 11%
  • Fibre 0.6g -
Of an adult's reference intake
Jamie Magazine
recipe adapted from

Jamie Magazine

By Nick Strangeway
Tap For Method

Ingredients

  • 10 coriander seeds
  • 3 cloves
  • 1 cinnamon stick
  • 1 star anise
  • 3 green cardamom pods
  • 3 lemons , zest and juice of
  • 1/2 pineapple , roughly chopped
  • 650 ml earl grey tea
  • 225 g caster sugar
  • 500 ml Dewar’s white label whisky
  • 500 ml full-fat milk
  • pineapple slices , to serve
Tap For Method

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Jamie Magazine
recipe adapted from

Jamie Magazine

By Nick Strangeway
Tap For Ingredients

Method

  1. Place the spices, lemon zest and juice, pineapple and tea in a pan and bring to a simmer. Crush the pineapple gently to release its juice, then add the sugar. Stir to dissolve and take off the heat. When cool, add the whisky.
  2. In another pan, slowly bring the milk to the boil. Once it boils, pour into the whisky mixture. This causes the milk to curdle but do not be alarmed – it is expected! Slowly filter through a few layers of muslin. Decant it into bottles and store in a cool place until required. Serve chilled or warmed, with slices of pineapple.
Jamie Magazine
recipe adapted from

Jamie Magazine

By Nick Strangeway