Recipe

Black Tea–Port Milk Punch

by Dan Souza

This recipe is adapted from Ruby Punch, a recipe that cocktail historian David Wondrich found in Jerry Thomas’s Bar-Tenders Guide from 1862 (but can trace back even further) and which he describes as “a plush and seductive punch that practically drinks itself”. He’s not wrong. It features a seriously tasty combination of black tea, ruby port, lemon, and a funky rum-esque liquor called Batavia Arrack. In its original form (not clarified with milk) the tannins from the black tea and port provide grip and add texture, not to mention deep, inky color. After clarifying with milk the result is full bodied, but silky smooth with a rosé-like color and fruitiness. This is my personal favorite milk punch recipe.  

Yield
Makes about 4 cups
SFS_Milk_Punch-0062.jpg
Ingredients
227 g whole milk
454 g brewed black tea
145 g Batavia Arrack
145 g ruby port
85 g sugar
76 g lemon juice
1 cup whole milk
2 cups brewed black tea
⅔ cup Batavia Arrack
⅔ cup ruby port
⅓ cup plus 4 teaspoons (3 ounces) sugar
⅓ cup lemon juice
Essential Equipment
Instructions
    • 227 g whole milk 
    • 454 g brewed black tea 
    • 145 g Batavia Arrack 
    • 145 g ruby port 
    • 85 g sugar 
    • 76 g lemon juice
    Place milk in 8-cup liquid measuring cup or large pitcher; set aside. In 4-cup liquid measuring cup or large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until sugar dissolves. 
  1. Pour tea 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. 
  2. Line fine-mesh strainer with coffee filter and set over large measuring cup or bowl. Gently pour tea-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 56 to 85 grams chilled punch into small glass.
Instructions
    • 1 cup whole milk 
    • 2 cups brewed black tea 
    • ⅔ cup Batavia Arrack 
    • ⅔ cup ruby port 
    • ⅓ cup plus 4 teaspoons (3 ounces) sugar 
    • ⅓ cup lemon juice
    Place milk in 8-cup liquid measuring cup or large pitcher; set aside. In 4-cup liquid measuring cup or large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until sugar dissolves. 
  1. Pour tea 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. 
  2. Line fine-mesh strainer with coffee filter and set over large measuring cup or bowl. Gently pour tea-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. 
Close

Cook’s Science Newsletter

Sign up for our newsletter and be the first to learn about new stories, get behind-the-scenes looks at our research and testing, and score exclusive recipes.

Welcome to the community!

Keep an eye on your inbox for the sauce recipes and for our regular newsletter. Thanks for joining us!