Have you ever tried milk punch? It’s not the creamy beverage you might be picturing. Milk clarified cocktails use curdled milk to trap tannins and other polyphenols, pigments, and some flavor compounds to result in a mellow, refined drink rich in whey protein-rich water.
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What’s the process of storing it?
by any chance someone knows if a clarified cocktail (by adding milk) will contains dairy? I mean the final product will be dairy free?
Replace cow's milk with coconut milk for a vegan alternative.
300 comments with 300k views is utterly wild. I wanna make this milk punch, because it looks super interesting
I wonder if he has nerve damage on the right side of his face??
I am thinking as I watch this, always an interesting conversation in my head. Would this method work for making my vanilla extract smother or do the tanans need to be there to flush out the flavor of the vanilla. I find inexpensive alcohol to be harsh and really can't afford the good stuff.
DAN IS THE MAN
I think I will let Dan make these for me😊😊😊😊
Wondering why if cocktail-to-cold-milk is better, many of the recipes in the Aviary cocktail books want hot-milk-to-cocktail. Is one just faster? The books also recommend "overnight, or preferably two days for a more clarified final result".
So DON’T put booze in my cereal? (I’ve been doing milk punch wrong)
Cement Mixer! Lol
My great-grandmother made milk punch. I have always thought of it like when you make a consomme and you have the raft on top. As you said you end up with a much more pure and refined product than you began with.
You didn't really review each drink though….
I’ve got a question… what types of particles gets filtered out by the milk curd? That would limit the types of ingredients we use, right? For example, we wouldn’t want to use aged brandy because it’ll filter out all the good notes.
What did you do with the curds ? did you throw them away ? Did you make cheese ? Are they completely unusable ?
I am making this now. Takes an eternity and a half to filter. Allow a lot of time.
Edit: It is worth it.
I wonder if those curds could be made into cream cheese
This guy is hot…. Only reason why I'm watching
I know I am late to this milk punch party but when I saw this video’s title I was so excited to watch it and learn more about milk punch from New Orleans! Super yum. Love it with Brandy and also with Whiskey! Extra nutmeg plz
how do I make a giant batch of this. I want to make a cooler of it and bring it on a boat.
Come on dude. You know that you're supposed to add acid to water!
When you filter out the curds, are they just discarded, or can they be used for something else?
you can make a pina colada milk punch….
Hey Dan
I'm absolutely hooked on this clarifying thing. After litres and litres, I've perfected what I've dubbed cherry zinger.
I'd like to say thanks as this has become a great pastime and a treat for guests that come to visit.
If you'd like the recipe to share, or tweak to another level let me know.
If the handy cook has a centrifuge, filtering can go from three or four hours to an hour and bottled.
Thanks Dan!
Can you use spoiled or near spoiled milk for this? Or will it give it a sour taste?
Can the curd be used for cheese?
Should also tell people the tea has to be cold too
Does the fat content of the milk make a difference?