Milk Punch with Scotch & Honteri
A traditional milk punch with a festive twist! In this recipe Honteri is mixed with a little sugar syrup to create an amazing balance of sweetness and texture.
- 50ml Scotch (Rich uses Johnnie Walker)
- 5g white miso
- 1/3 tonka bean
- 2g cinnamon stick
- 30ml lemon juice
- 25ml almond milk (or regular milk if non-vegan)
- 20ml Mizkan Honteri
- 2ml sugar syrup
- In a tall vessel add the whisky, lemon juice, tonka bean and cinnamon. Leave to infuse overnight in the fridge.
- The next day, remove the vessel from the fridge. In a separate - and similar - vessel, pour in the milk.
- Being careful, pour the whisky mix into the milk, ensuring all the spices stay infusing. Note - the milk should start to curdle - set aside for approximately 1 hour, then carefully pour through a coffee filter to collect the milk solids. Repeat this last step - through the same coffee filter to ensure the liquid is not cloudy.
- Balance with 20ml Honteri and 2ml sugar syrup per drink for sweetness.
Ingredients
- 50ml Scotch (Rich uses Johnnie Walker)
- 5g white miso
- 1/3 tonka bean
- 2g cinnamon stick
- 30ml lemon juice
- 25ml almond milk (or regular milk if non-vegan)
- 20ml Mizkan Honteri
- 2ml sugar syrup
Method
- In a tall vessel add the whisky, lemon juice, tonka bean and cinnamon. Leave to infuse overnight in the fridge.
- The next day, remove the vessel from the fridge. In a separate - and similar - vessel, pour in the milk.
- Being careful, pour the whisky mix into the milk, ensuring all the spices stay infusing. Note - the milk should start to curdle - set aside for approximately 1 hour, then carefully pour through a coffee filter to collect the milk solids. Repeat this last step - through the same coffee filter to ensure the liquid is not cloudy.
- Balance with 20ml Honteri and 2ml sugar syrup per drink for sweetness.