This nonalcoholic milk punch is made using a similar method as traditional milk punch, but uses booze-free distillate Seedlip in place of a standard spirit. Like a traditional milk punch, the dairy gives the drink unctuous texture, and the clarification process yields a nearly clear liquid that resembles water, or possibly a Martini, although its citrus and spice character quickly reveal that it belongs in a class of its own. “It almost looks like a glass of water, then the aroma pops out of the glass,” says Tyson Buhler, national beverage director for the Death & Co franchise.
Yield: approximately 1 liter
- 6 cups spiced tea (see Editor's Note)
- 3 cups Seedlip Spice 94
- 2 cups pineapple gum syrup
- 1 cup lemon juice
- 3 cups whole milk
Garnish: freshly grated nutmeg (optional)
- Combine the spiced tea, Seedlip and pineapple gum syrup in a heatproof container.
- Scald the milk by heating it in a saucepan over medium heat until bubbles form around the edges.
- Add the milk and lemon juice to the rest of the batched punch, and allow the punch to curdle.
- Refrigerate the punch overnight.
- The next day, strain the punch through coffee filters until completely clear.
- Store, refrigerated, for up to 10 days.
- To serve, pour 4 ounces into a rocks glass over a large ice cube. Grate nutmeg over the top, if desired.
7 1/2 cups boiling water
24 grams black tea, preferably August Metropolitan
10 grams cinnamon sticks
12 allspice berries, crushed
2 whole nutmeg seeds, crushed
Combine all ingredients in a heatproof container and let steep for 15 minutes, then strain. Use immediately for batching, cannot be stored for later use.