A milk punch is a style of drink where milk and an acid are used to clarify a cocktail and soften the flavours present. This works by curdling milk such that the proteins all bind together, clarifying the liquid and removing astringent flavours.
• 40mL Grove coconut Liqueur
• 35mL Grove Great White• 30mL kaffir lime leaf syrup (recipe below)
• 30mL lime juice
• 30mL full cream milk
• 1 drop of pandan extract (available from most Asian stores)
• OPTIONAL - Juice of 2 kaffir limes (keep the lime shells for garnishes - very fragrant
1) Mix all the ingredients except the milk and pandan extract and leave for 20 minutes to allow the flavours to bind. Then in a vessel large enough for all ingredients, add milk and pandan extract and mix well. Slowly pour the original mixture into the green pandan milk.
NOTE: It is important to make sure you add the cocktail ingredients to the milk, and not the other way around. This is because we are forcing the milk to gradually curdle with the addition of an acid (lime juice). If we pour the milk into the rest of the cocktail, we get an instantaneous curdle which doesn’t yield the same results.
Once you begin to see curdling you can very gently mop the curds together, helping the proteins to bind. But don’t stir too aggressively as you don’t want to break the bonds between the proteins. After 30 minutes (or when you see the liquid below the curds looking clarified), pour the mixture through a strainer lined with cheesecloth, muslin, coffee filter or oil filter. If the liquid isn’t clarified after the first pour through the strainer, pour it through again and the curds that are in the bottom of the strainer will act as another layer of filtration. The liquid you’re left with after
straining is your milk punch! It should be light green and clear. Keep in the fridge and the use by date is whatever is on the milk.
To make the kaffir lime leaf syrup, first mix the following ingredients:
• 1 cup boiling water
• 1 cup sugar
• 3 kaffir lime leaves (stems removed, leaves crushed)
Keep mixing until all the sugar has dissolved.
Leave for 1 hour at room temperature and then strain out the kaffir lime leaves. Syrups can last for up to 2 months in the fridge.