Besso Besso (clarified Milk Punch) Recipe

Brew tea

Brew strong black tea using about 1 tablespoon of loose-leaf tea (or 2 tea bags) per 8 fl oz of water. Steep 4–6 minutes, then strain and cool to room temperature. You need about 4 fl oz cooled tea.

Make simple syrup

Combine equal parts sugar and water in a small saucepan (e.g., 4 fl oz sugar + 4 fl oz water). Heat gently, stirring until sugar dissolves. Cool to room temperature. Measure out 3 fl oz for the recipe; reserve any extra for another use.

Juice citrus

Freshly squeeze lemons and an orange. Strain seeds and pulp if desired. Measure 3 fl oz lemon juice and 1 fl oz orange juice.

In a large pitcher or bowl (at least 2 quart capacity), combine the 12 fl oz aged rum (or chosen spirit), cooled 4 fl oz black tea, 3 fl oz simple syrup, 3 fl oz lemon juice, and 1 fl oz orange juice. Stir to combine.

Warm milk

Gently warm 16 fl oz whole milk in a saucepan over low heat until just below simmering (steam begins to rise and small bubbles form at edges) — about 140–150°F (60–65°C). Do not boil. Warming the milk helps curdle evenly when mixed with the acidic punch base.

Combine milk and punch base

Slowly pour the warmed milk into the alcoholic citrus-tea mixture while stirring gently but continuously. The acid in the punch will cause the milk to curdle and separate into curds and whey. Continue stirring for 30–60 seconds to ensure thorough mixing.

Let the curdled mixture sit undisturbed for 20–30 minutes at room temperature to allow curds to form and whey to clarify.

First strain

Set a fine-mesh strainer lined with a double layer of cheesecloth or a coffee filter over a large bowl or another pitcher. Carefully pour the curdled mixture through the cloth. Allow it to drain by gravity; do not press or squeeze the curds (pressing forces cloudiness back into the liquid). This initial pass removes the bulk of the solids.

Second strain (polishing)

Once most liquid has passed, transfer the filtered liquid and repeat filtration through a fresh layer of cheesecloth, or pass through a coffee filter set in a fine sieve. This second filtration will produce a clear, amber-toned clarified punch. This step can take 30–90 minutes depending on filtration speed; be patient.

Chill the clarified punch in the refrigerator until cold (1–2 hours), or serve immediately over ice if preferred. Taste and adjust sweetness with additional cooled simple syrup if needed.

Garnish and serve

Pour the clarified punch into small ice-filled glasses or serve neat chilled. Garnish each serving with a lemon peel or wheel and grate fresh nutmeg over the top. Optionally add a cinnamon stick for aroma in each glass.

Storage

Clarified milk punch keeps well in the refrigerator for up to 2 weeks in a sealed container. The clarified liquid will remain clear; give it a gentle stir before serving.