By Chris Castro / Photography By Aaron Snow | October 26, 2016
Ingredients
SERVINGS: 8 Serving(s)
For Milk Punch Base
- 1½ cups brewed Earl Grey tea
- 1½ cups fresh lemon juice
- 1½ cups fresh orange juice
- ½ cup maple syrup
- ½ cup tequila
- 1½ cups whole milk
For co*cktails
- 2 ounces milk punch
- 1½ ounces tequila
Preparation
In a pitcher combine tea, lemon juice, orange juice, maple syrup, and tequila. Bring milk to a simmer in a medium saucepan. Immediately pour milk into the tequila mixture. The milk will curdle but don't panic. Cover and chill at least 1 hour or overnight is best. Strain mixture through cheesecloth lined sieve into a clean bowl or pitcher. Cover and chill until very cold. You may have remaining solids at the bottom, try not to disturb them as you are transferring the punch to a clean container. Keep the punch chilled until ready to serve. In an ice filled shaker add milk punch base and 1½ ounces of tequila. Shake about 30 seconds until cold and frothy. Strain into an ice filled old fashioned glass.
