Ingredients
2 lemons (peels and juice)
2 limes (peels and juice)
2 cups pineapple juice
1 cup sugar
2 tsp. matcha powder
3 Spicewalla Whole Cloves
10 Spicewalla Coriander Seeds
2 tsp. Spicewalla Green Cardamom Powder
1 Spicewalla Star Anise
1 can coconut milk
1 can coconut cream
2 cups + ½ cup boiling water, separated
1 cup cognac
1 cup aged light rum
â…“ cup Midori melon liqueur
Shop the Recipe
Star Anise
$5.41
Green Cardamom Powder
$12.45
Coriander Seed, Indian
$6.36
Clove, Whole
$7.74
Preparation
- Combine coconut milk and coconut cream in a large mixing bowl and whisk until thoroughly combined. Don't whisk too hard or it will start to whip! Set aside.
- Combine matcha powder and 1/2 cup boiling water in a small bowl, and stir to combine.
- Add the remaining ingredients to a large container, adding the remaining 2 cups of boiling water last. Stir well.
- Add the coconut mixture to the large container and stir again. Don't be scared, the milk will curdle! This is what you want!
- Cover your container and let it sit for 24 hours.
- Use a fine filter bag (like the kind used to make almond milk) or a double layer of cheesecloth to very carefully strain your milk punch. This process will take a while, so be patient! Pour slowly, a little at a time, taking care not to agitate the curdled liquid.
- Repeat the straining process at least one more time, the goal is to clarify the punch so that it is clear and beautiful. The curdled milk "raft" will act as a filter for a finer strain.
- Once you've achieved the level of clarity that you're happy with, bottle and chill.
- Serve cold over ice or in a frozen coupe glass. Garnish with a pinch of matcha powder! Festive!
Shop the Recipe
Star Anise
$5.41
Green Cardamom Powder
$12.45
Coriander Seed, Indian
$6.36
Clove, Whole
$7.74
