Santa's Spiked Milk Punch
Santa's Spiked Milk Punch is a delightful Christmas cocktail that combines the flavors of rum, hibiscus, and citrus with the creamy richness of milk. This festive libation is perfect for celebrating the holiday season. The cocktail is derived from the tradition of leaving milk and cookies for Santa, but with an adult twist, delivering a flavor-filled experience that will enchant your taste buds.
Santa's Spiked Milk Punch
A festive milk punch cocktail with rum, hibiscus, and citrus flavors, perfect for the holidays.
Prep Time
15 mins
Total Time
15 mins
Ingredients
- 1/4 cup diced pineapple chunks
- Zest and juice of 1/4 blood orange
- Zest and juice of 1/2 lemon
- 2 tablespoons granulated sugar
- 2 cardamom pods
- 1/2 cinnamon stick
- 1/2 star anise
- 1 1/2 whole cloves
- 1/2 teaspoon coriander seeds
- 2 tablespoons brewed hibiscus tea
- 1/4 cup boiling water
- 1 tablespoon St-Rémy Signature
- 2 tablespoons Mount Gay Black Barrel Double Cask Blend
- 1 tablespoon white rum
- 1 tablespoon Pernod
- 1/4 cup whole milk
- Garnish: hibiscus flower in syrup
Instructions
- In a mixing bowl, muddle together the pineapple, blood orange zest and juice, lemon zest and juice, sugar, cardamom pods, cinnamon stick, star anise, cloves, and coriander seeds.
- Add the hibiscus tea and boiling water to the mixture, stirring until the sugar is dissolved. Incorporate the spirits and mix well.
- In another bowl, pour the whole milk, then add the punch mixture, allowing it to curdle. Let it sit for approximately 30 minutes, then strain through a fine mesh sieve.
- Clean the sieve and line it with a coffee filter or cheesecloth, then strain the mixture again. The liquid should be almost entirely clear. If there are any cloudy bits remaining, strain it once more.
- Transfer the clarified mixture to bottles or jars and refrigerate. When ready to serve, pour into a rocks glass over a large ice cube and garnish with a hibiscus flower in syrup.