Restaurants›Rose Mary›Rum Coconut Milk Punch Recipe

Rum Coconut Milk Punch Recipe

Inspired by Rose Mary
Time1h 30m
Serves8

Smith and Cross Jamaican Rum, Quince, Coconut, Oolong, Lime, clarified with milk

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Punch Ingredients

Method

Preparation Instructions

1

Clarifying the Punch

Combine the Smith and Cross Jamaican Rum, quince juice, coconut milk, brewed oolong tea, and fresh lime juice in a large mixing bowl. Stir well to combine.

2

Milk Clarification

In a separate bowl, gently heat the milk until warm but not boiling. Slowly pour the warm milk into the punch mixture while stirring gently. Allow the mixture to sit for about 30 minutes to let the milk curds form and capture impurities.

3

Straining the Mixture

After 30 minutes, line a fine-mesh strainer or cheesecloth over another bowl or pitcher. Carefully pour the punch mixture through the strainer to separate the clarified liquid from the curds. Discard the curds.

4

Sweetening the Punch

Taste the clarified punch and adjust sweetness by adding simple syrup as desired. Stir well to combine.

5

Chill and Serve

Refrigerate the punch for at least 1 hour to chill before serving. Serve over ice and garnish with lime slices or toasted coconut flakes if desired.