Lavender Earl Grey Clarified Milk Punch

5 from 1 vote

Course Drinks

Prep Time 15

Steeping and Straining 1

Servings servings

To make the lavender infused gin, combine the gin and lavender buds in a small jar. Cover and shake. Let steep for 3 to 4 hours. Strain the gin and discard the lavender buds before using.

Pour the boiling water into a pitcher and add the earl grey tea bags. Let the tea steep for at least 10 minutes. Squeeze the tea bags to extract as much liquid as possible. Add the white port, lavender gin, sugar, and lemon juice to the tea. Stir together until the sugar is completely dissolved.
Add the whole milk to a second pitcher. Quickly pour the blended cocktail into the milk and immediately stir together. The mixture will begin to curdle and separate. Let sit for 20 to 30 minutes before straining. Do not stir again.
Set a coffee filter cones over a small container. Carefully fill the filter with the curdled mixture and allow to naturally drain. When the liquid has completely drained through the filter, transfer the filter over to a second container.
Gently pour the filtered liquid back through the same filter trying not to disturb the curds too much. Allow the milk punch to completely drain through the filter. It should be light in colour and crystal clear. The second straining will take much longer than the first - this is normal.
If available, divide the batch between 3 or 4 coffee filter cones at one time. Repeat with the remaining curdled mixture, starting with a new coffee filter for the first straining.
Transfer the clarified liquid to a clean pitcher and chill. Clarified milk punch is best served cold.

*Substitute with brandy if desired.