Jamie Magazine
By Nick Strangeway
Not Too Tricky
serves 10
About the recipe
Milk punch, one of the more unusual, though popular, Victorian winter drinks is creamy without being cloying. The technique used to make this seems counter-intuitive; have faith, as the result is beguiling and moreish.
Recipe From
Ingredients
10 coriander seeds
3 cloves
1 cinnamon stick
1 star anise
10 coriander seeds
3 cloves
1 cinnamon stick
1 star anise
3 green cardamom pods
zest and juice of 3 lemons
½ pineapple, roughly chopped
650ml earl grey tea
225g Caster sugar
500ml Dewar’s white label whisky
500ml Full-fat milk
Pineapple slices, to serve
Method
- 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.
- 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.
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