This is a thing I've thought about making for a long time, and thanks to Richard Godwin's admirably clear instructions which managed to make it sound less trouble than the old versions I've seen (and came in less terrifying quantities too) I've finally done it. This was partly in search of a good wedding punch - which I'm not sure this is, and also because this week I've got the time to have a go at things like this.
What the milk punch has going for it is that it's relatively low in alcohol, has a wonderfully silky texture, an impressive history (it's associated with Aphra Benn), and is shelf-stable. What puts me off is that filtering it through a V20 paper took hours and that on first sip neither of us were entirely sure what to make of it. Almost a glass down I'm much more enthusiastic. Doug is asleep so unable to comment.
There are things I could change - the Lady Grey tea I used and the Star Anise (I don't hate it, Doug really isn't a fan of aniseed flavours) could go in favour of other things, and I think I'll definitely make this again but to do it in proper party quantities would mean finding a slightly quicker way to filter it. The creamy texture and the fact it's clear are both impressive things though, so if you do have the time and curiosity definitely give this a go. The link to the recipe I used is HERE and Richard Godwin is absolutely worth a follow if you're interested in drinks.
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