Our creamy Milk Punch recipe is easy to make and can be sipped in seconds after serving. But if you’ve got extra time on your hands, have a go at a Clarified Milk Punch for a lighter serve. This slightly more scientific variation requires a pre-batch of clarified milk before you get cocktail shaking. First you’ll want to combine the whisky and any other chosen flavours, before adding to warm milk and your chosen acid, the most popular being lemon juice. This will make the milk curdle which you’ll need to strain through a cheesecloth or coffee filter. It can take a while, so make sure to get started about 24 hours before cocktail hour. The result is a clear, silky liquid that carries all the richness of creamy milk without the heaviness, colour and tannins.

Milk Punch dates back centuries. It’s thought to have become popular in the 1700s but was actually created 100 years earlier with the creamy version becoming a New Orleans favourite and Clarified Milk Punch originating in Britain. Here a young Aphra Behn gave it a mention in one of her plays and it soon became a go-to drink for the likes of Ben Franklin and Queen Victoria. Clarified Milk Punch was especially appealing due to it’s long shelf life.