Non-Alcoholic Clarified Milk Punch
Clear, silky, and surprisingly complex—with zero booze.
Ingredients
- 1.125 g loose leaf Mao Feng green tea (Huangshan Maofeng)
- 250 g distilled water heated to 176°F (80°C)
- 958.5 g whole milk
- 181 g granulated sugar
- 116.5 g 6% citric acid solution (citric acid dissolved in distilled water)
Instructions
- Brew the tea: Heat 250 g of distilled water to 176°F (80°C) in a 4-quart saucier. Add the Mao Feng tea and steep at no higher than 176°F, following the tea’s package instructions regarding steep time.
- Sweeten and acidify: Once steeped, stir in the sugar and citric acid solution. Heat gently and agitate until fully dissolved.
- Adjust water content: Strain the mixture over a gram scale. Add distilled water to restore any evaporated weight, ensuring the total equals the original combined weight of water, tea, sugar, and acid—excluding tea leaves.
- Initiate curdling: Cool slightly, then pour the tea mixture into the whole milk. Stir gently 3–4 times and let rest undisturbed as curds form.
- First filtration: Strain the curdled milk through a fine mesh filtered sieve. Set the collected curds aside.
- Second filtration (clarity boost): Place the sieve with curds over a new vessel. Slowly pour the initially filtered milk over the curds for a second clarification pass.
- Finish and store: Once fully filtered, refrigerate the clarified milk until ready to use.
Notes
Optional Maple Syrup-Like Thickness
To thicken clarified milk into a syrup:
Prepare a pre-hy solution: blend 2% xanthan gum with distilled water and vacuum-seal to remove air bubbles.
Mix in 10% pre-hy by weight into your clarified milk. The result? A clean, glossy, pourable syrup perfect for plating, mixing, or glazing.