Recipe: Vernick's Milk Punch
Please note: This article is published as an archive copy from Philadelphia City Paper. My City Paper is not affiliated with Philadelphia City Paper. Philadelphia City Paper was an alternative weekly newspaper in Philadelphia, Pennsylvania. The last edition was published on October 8, 2015.
Weekend project alert!
Earlier today Adam Erace told us about Milk Punch, a magical elixir from Vernick (2031 Walnut St.) head barkeep Vincent Stipo. Although you can certainly stop by Vernick and grab a glass tea, citrus and caramel-infused punch, you can also make a batch at home. Here's how:
• 1/4 cup lapsang souchong tea leaves
• 750 milliliter Batavia arrack
• 1/4 cup fresh ginger, peeled and chopped
• 1 tablespoon each: whole allspice and black peppercorn, toasted and coarse ground together
• Peel of 1 orange, white pith removed
• 1/2 ounce yuzu
• 13 ounces lime juice (reserving 3 ounces to make the caramel below)
• 4 ounces burnt sugar caramel made with 1 vanilla bean and 1cup granulated sugar, boiled together until deep amber and deglazed with fresh lime juice
• 2 cups whole milk
Steep tea in arrack for 1 hour and 45 minutes at room temperature, strain. Add ginger, spices and orange peel. Steep for 24 hours at room temperature, then strain. Add yuzu, 10 ounces of the lime juice and caramel. Scald milk, pour over punch. Let curdle and separate for 30 minutes. Filter through fine mesh until clarified. Punch may need to be filtered twice. Refrigerate up to two months.
