Earl grey tea and lavender blend together with white port in this crystal clear clarified milk punch!
Tea might be the first beverage the comes to mind with Jane Austen, but in fact there are more mentions of alcohol in her novels than that quintessential English beverage. During an age when fresh water would most likely have been highly contaminated from poor hygienic practices, it was more common to drink alcohol than water. With this clarified milk punch there is no need to choose between tea or spirits. Earl grey tea and lavender blend with white port and lemon in this historical tipple. Raise a glass of this lavender earl grey clarified milk punch in honour of Jane Austen and to round out our Regency adventure!
What is clarified milk punch?
The earliest clarified milk punch recipe was from the early 1700’s and were generally a simple blend of brandy, sugar, water, and lemons. Spices were also sometimes added for extra flavour. This unique beverage was a favourite of Benjamin Franklin and Charles Dickens.
In a time when alcohol was not so refined and was of varying strengths, clarifying was often the way to go. It was an excellent way to turn mediocre cocktails into something more refined. There was also the added benefit of preserving the life of the cocktail in a pre-refrigeration time. Clarifying, or washing, an alcoholic punch with milk has the effect of mellowing the flavour, removing any harshness, and even drastically lightening the colour. It is also dazzlingly crystal clear.
The Technique
When it comes to making clarified milk punch it really is all about the technique. How you mix the punch and how you strain it are important to achieving that crystal clear finish. What is most important is how you add your milk. Make sure to premix the cocktail and pour it directly into the milk, rapidly stirring it together. This will ensure that the impurities in the cocktail come into contact with the milk proteins before it curdles. If you were to pour the milk into the cocktail it would curdle instantly. Any of the impurities not in contact with the milk will not have had a chance to bind with the milk proteins before curdling. This results in a more cloudy finish.
Now that the mixture has curdled, it’s time to strain it. There’s no way to get around it – straining clarified milk punch takes a while. You will need to strain it at least twice and preferably through a coffee filter. To make the task quicker I divide the mixture between 3 or 4 coffee filters. The first straining will yield a fairly clear liquid but it will still be a bit cloudy. For the second straining you will actually pour the strained liquid through the used coffee filter from the first straining. The curds in the filter will actually filter out even more of the impurities.
Ingredient Notes
Whole milk: Choosing the right milk is essential in crafting the perfect clarified cocktail. The clarification process works by binding the impurities in the cocktail to the milk proteins. Skim or low-fat milk doesn’t work as well as 2% or, better yet, whole milk. Non-dairy milks don’t work quite the same way as regular milk and it will be difficult to yield the same result with anything other than dairy milk.
Earl grey tea: Tea is a common additive to traditional milk punches and for good reason. The clarification process mellows out the final cocktail by removing the harsh tannins found in tea. I find earl grey tea is the perfect compliment to the subtle lavender notes in this clarified milk punch recipe.
White port: Port’s lesser known variety. White port is a fortified wine made from white grapes. Like traditional port, it is typically made in Portugal and has a sweet and fruity profile. The flavours of white port are bright and citrusy with a floral notes.
Lavender gin: I love the subtle lavender flavour in this clarified milk punch. Lavender gin is not commonly stocked in liquor stores, but it is actually quite a simple process of steeping lavender in gin.
Don’t want to make lavender gin? Replace the lavender gin with an equal amount of brandy. The cocktail will be delicious just without the floral notes.
Lemon juice: Fresh lemon juice is necessary to curdle the milk and start the clarification process.
How to make Lavender Earl Grey Clarified Milk Punch
Make the lavender gin
Combine the dried lavender buds with the gin in a large jar. Cover and shake well. Let sit at room temperature for about 4 hours. Strain the gin into a clean jar and it’s ready to use. Lavender gin will last for about a month at room temperature or longer in the fridge. For another one of my favourite recipes using lavender gin, try my Rhubarb and Lavender Gin cocktail.
Blend the cocktail
In a pitcher combine the hot water and earl grey tea bags. Let the tea steep for at least 10 minutes. Squeeze the tea bags to extract as much liquid as possible. Add the white port, lavender gin, sugar, and lemon juice to the tea. Stir together until the sugar is completely dissolved.
Add the whole milk to a second pitcher. Quickly pour the blended cocktail into the milk and immediately stir together. The mixture will begin to curdle and separate. Let sit for 20 to 30 minutes before straining. Do not stir again.
Strain the clarified milk punch
Set a coffee filter cones over a small container. Carefully fill the filter with the curdled mixture and allow to naturally drain. When the liquid has completely drained through the filter, transfer the filter over to a second container. Gently pour the filtered liquid back through the same filter trying not to disturb the curds too much. Allow the milk punch to completely drain through the filter. It should be light in colour and crystal clear. The second straining will take much longer than the first – this is normal.
If available, divide the batch between 3 or 4 coffee filter cones at one time. Repeat with the remaining curdled mixture, starting with a new coffee filter for the first straining.
Transfer the clarified liquid to a clean pitcher and set aside. Repeat the process with a new coffee filter. Clarified milk punch is best served cold. Enjoy!
