Black Tea and Port Milk Punch
 
Prep time
Total time
 
Serves: 8
Ingredients
  • 1 cup of whole milk
  • 2 cups of brewed orange spice black tea
  • ⅔ cup dark rum
  • ⅔ cup ruby port
  • ⅓ cup white sugar
  • ⅓ cup lemon juice
Instructions
  1. Add the milk to a large 8 cup measuring cup and set aside.
  2. In a 4 cup measuring cup, combine the tea, rum, port, sugar and lemon juice.
  3. Stir until the sugar is dissolved.
  4. Add the tea mixture to the milk and gently stir the fine curds with a spoon.
  5. Allow the mixture to sit for 30 minutes or refrigerate covered for up to 1 day.
  6. Place a fine mesh sieve fitted with a paper coffee filter over a large bowl or measuring cup.
  7. Slowly pour the punch mixture into the sieve/filter to strain the milk curds out.
  8. Pour the punch mixture through the filtered curds a second time for maximum clarity.
  9. Toss the filter and curds.
  10. Transfer the clear punch into a glass container and refrigerate until ready to serve.
Notes
The original recipe uses straight black tea and Batavia Arrack instead of the rum. I enjoy orange spiced black tea every day, so I used it to include additional flavors. Als I found Batavia hard to find, so I substituted a dark Jamaican rum, which worked excellently.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/12/23/black-tea-and-port-milk-punch/