Gather Your Ingredients
Key Equipment
Before You Begin
Use all the zest from the lemon and the orange. Take wide, shallow swipes of zest with a vegetable peeler, trying your best to avoid any of the unpleasantly bitter white pith that sits just below. The best coffee filter for the job is a large basket-style filter. While the brandy-milk mixture drains, don’t push or press the liquid through the filter—let it slowly drain through and you’ll get the clearest punch possible. Milk punch can be refrigerated for up to one month.
Instructions
1.
Combine brandy, lemon zest strips, and orange zest strips in lidded container and let sit at room temperature for at least 18 hours or up to 2 days. Discard zest strips.
2.
Place milk in 8-cup liquid measuring cup or large pitcher; set aside. In large liquid measuring cup or large bowl, whisk infused brandy, water, sugar, lemon juice, and orange juice until sugar dissolves.
3.
Pour brandy mixture into milk. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
4.
Line fine-mesh strainer with triple layer of cheesecloth or coffee filter and set over large measuring cup or bowl. Gently pour brandy-milk mixture into coffee filter and let drain. Drain strained punch mixture through curds in coffee filter one more time. Discard curds and coffee filter. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. To serve, pour
¼ cup to 3/8 cup chilled punch into small glass.
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.