I got my first intro to milk punch from How To Drink: https://youtu.be/zr8dtT9siq4?si=akpHbgmLrtIcgXJk

I originally used their spec, but have since learned milk punch is pretty forgiving. It works really well for complex flavors that have a lot of tannins or volatile constituents (tea, wine, citrus, etc). I’ve found good black tea and a deep, sweet port tends to be a winning combination.

Done correctly, the resulting punch is shelf stable. That said, it has a neat trick: since no filtration is perfect, you end up with trace amounts of milk fats in the solution that continue to react with any left over volatiles. This leads to a smoother, rounder flavor over time. The last batch I made with a bergamot tea and port ended up tasting like a fruity, complex boba tea after a couple months of rest.

I’d never heard of milk punch, had to look that up. And now I have my own new rabbit hole! Much thanks!

Be warned that getting good clarity takes time and persistence if you’re going the coffee filter method. You’ll also get better flavor if you let the solution sit for up to a day before filtering. Enjoy!