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Monstrous milk punch
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Indulgent Victorian winter drink with a creamy and captivating taste - a delightful and intriguing technique yields irresistible results.
Ingredients:
10coriander seeds
3cloves
1cinnamon stick
1star anise
3green cardamom pods
3lemons zest and juice of
1/2 pineappleroughly chopped
650 ml earl grey tea
225 g caster sugar
500 ml Dewar’s white label whisky
500 ml full-fat milk
pineapple slicesto serve
Instructions:
Combine the spices, lemon zest, lemon juice, pineapple, and tea in a pan and gently simmer. Lightly crush the pineapple to release its juices, then stir in the sugar until dissolved. Remove from heat and let it cool before adding the whisky.
In a separate pan, slowly bring the milk to a boil. Once boiled, mix it into the whisky mixture. Don't worry if the milk curdles - it's part of the process! Strain the mixture through muslin, then transfer to bottles and store in a cool place. Serve chilled or warm with pineapple slices.