Careful Cat

Daniel Villa | Charlotte, North Carolina

For a nondairy milk punch, Daniel Villa of Supperland in Charlotte, North Carolina uses his powdered method with coconut milk powder in this tequila and coffee–based drink. This drink can also be made not clarified: Use 2 ounces of blanco tequila, 1 ounce each of coffee and syrup and 3/4 ounce of lime juice, stir and serve up.


Servings: 5

  • 8 ounces rehydrated coconut milk (see Editor’s Note)
  • 8 ounces rehydrated coconut milk (see Editor’s Note)
  • 10 ounces blanco tequila
  • 10 ounces blanco tequila
  • 5 ounces chilled chicory coffee
  • 5 ounces chilled chicory coffee
  • 5 ounce fennel cardamom syrup (see Editor’s Note)
  • 5 ounce fennel cardamom syrup (see Editor’s Note)
  • 3 3/4 ounces lime juice
  • 3 3/4 ounces lime juice
  • 1 milliliter (a scant 1/4 teaspoon) rose water
  • 1 milliliter (a scant 1/4 teaspoon) rose water

Garnish: lemon peel

  1. Pour the rehydrated coconut milk into a Cambro or other large container.
  2. In a second container, add the remaining ingredients and stir to combine. Pour this batched cocktail into the container with the rehydrated milk. Give it a gentle stir, and let it sit for about 10 minutes, during which it should curdle.
  3. Pour the cocktail mixture through a fine-mesh sieve (a chinois lined with a moistened linen towel or a micron bag/Superbag will also work) into a clean container. Avoid using a Superbag with a micron rating any finer than 120, as the curds may block the filter. The resulting liquid should be slightly cloudy.
  4. Pour the cocktail mixture a second time through the same sieve (including through the curds in the sieve) into a clean container. The resulting liquid should be fairly clear.
  5. Funnel into a bottle and cap. Keeps, indefinitely, at room temperature.
  6. To serve, pour 3 ounces over a large ice cube, and stir to chill.
  7. Garnish with a lemon peel.
Editor's Note

Rehydrated Coconut Milk
40 grams coconut milk powder, such as Anthony’s
8 ounces water
0.5 gram kosher salt

Distribute the coconut milk powder evenly on a sheet pan with either a flour sifter or through a wire-mesh strainer with a spoon. Toast the powder at 250°F for 10 minutes.

Bring the water to a simmer in a saucepan. Thoroughly whisk in the coconut powder and salt, then turn the heat to low and let the mixture rehydrate for 5 minutes. Remove the saucepan from the heat and allow the mixture to cool, covered, before use. (The milk’s appearance will seem “broken” already—this is fine. The curds should still prove effective at filtration as long as the powder was not toasted too aggressively.)

Whisk the “broken” coconut milk well before adding the batched cocktail.

Fennel Cardamom Syrup
5 ounces water
6 grams whole fennel seeds
4 grams green cardamom pods, split
200 grams sugar

Combine the water and spices in a saucepan, covered, over medium-high heat. Once simmering, stir in the sugar to dissolve.

Partially cover and continue to simmer for an additional 10 minutes, then remove from heat. Allow the syrup, including spices, to cool to below 110°F. Fine-strain, then bottle. Keeps, refrigerated, for up to 2 weeks.