Rice Milk Punch Recipe

Rinse and cook rice

Rinse 0.5 cup short-grain rice under cold water until the rinse runs mostly clear (about 2–3 rinses). Combine rinsed rice with 0.75 cup water in a small saucepan, bring to a gentle simmer, cover, and cook over low heat for 12–15 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered 5 minutes.

Blend rice into milk

Transfer the warm cooked rice to a blender. Add 1 cup whole milk, 0.5 cup cold water, 2 tablespoons sugar, and 1 teaspoon fine sea salt. Blend on high for 45–60 seconds until the mixture is very smooth and creamy. Taste and adjust sweetness or salt as needed. If too thick, add up to 2 tablespoons more cold water and pulse to combine.

Strain for smoothness

Pour the blended rice milk through a fine-mesh sieve or double-layer cheesecloth into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard solids (or reserve for another use). Chill the strained rice milk in the refrigerator for 15–20 minutes if desired; it should be cool but not fully chilled before mixing with alcohol to avoid curdling.

Infuse cinnamon (optional quick infusion)

Place 1 whole cinnamon stick in a small heatproof cup and pour 2 tablespoons of boiling water over it. Let steep 5 minutes, then remove the stick. Use 1 tablespoon of this cinnamon infusion in the cocktail for clear cinnamon flavor without gritty bits. Alternatively, you can break the cinnamon stick in half and add directly to the rice milk while it chills for a subtle longer infusion, then remove before mixing with alcohol.

Toast almonds

While the rice milk cools, heat a small dry skillet over medium heat. Add 2 tablespoons sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool. Reserve 1 tablespoon for garnish and finely chop the other tablespoon to fold on top if desired.

Combine rice milk and spirits

In a cocktail shaker, add 2 oz Jung One Gin, 3 oz well-shaken makgeolli, and 0.5 oz rice wine or sherry (optional). Add 3.5–4 oz of the chilled rice milk (you may measure by weight/volume; this is approximately the blended result from recipe quantities). Add 1 tablespoon cinnamon infusion (if using). Fill the shaker with ice and shake vigorously for 10–15 seconds until well chilled and slightly frothy.

Strain and finish

Double-strain the mixture into a chilled coupe or an old-fashioned glass over fresh ice (or serve neat in a coupe). Garnish with a light dusting of grated nutmeg or cinnamon and sprinkle the toasted sliced almonds on top. If you saved a piece of cinnamon stick, rest it on the rim for aroma.

Serving note

Serve immediately. Stir gently before drinking to incorporate any settled creaminess. The drink should taste creamy with gentle rice sweetness, bright botanicals from the gin, lactic tang from makgeolli, and warm spice from cinnamon and almonds.