Mezcal Milk Punch Recipe

Simmer figs for syrup

Combine chopped dried figs, 1 cup water, and 1/2 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 8–10 minutes until figs are softened and liquid is syrupy. Remove from heat and cool 10 minutes.

Strain syrup through a fine-mesh sieve or cheesecloth, pressing on solids to extract as much syrup as possible. Reserve syrup and discard solids (or reserve for another use). Cool syrup to room temperature before using. Yield ≈ 1/2 cup.

Rosemary infusion

Lightly bruise 3 rosemary sprigs by clapping between hands and add them to 1.5 cups reposado mezcal in a clean jar. Let infuse at room temperature for 30–60 minutes for a bright herbal note; taste after 30 minutes and remove rosemary once desired aroma is reached (longer will increase piney resin).

Stir in 1/2 cup cooled dried fig syrup, 3/4 cup fresh lemon juice, 1/4 cup simple syrup, and 1/4 tsp kosher salt into the infused mezcal. Mix until homogeneous. Chill mixture in refrigerator while you prepare milk clarification (at least 20 minutes).

Acidify milk

Combine 2 cups whole milk and 1/4 cup cold water in a pot and warm very gently over low heat just until steaming but not boiling (around 120–130°F / 49–54°C) — this helps curd formation. Remove from heat.

Slowly add the chilled mezcal/fig/lemon mixture to the warmed milk in a steady stream, stirring gently once or twice to combine. The acid from the lemon will cause the milk to curdle; do not over-stir. Let the combined mixture sit undisturbed at room temperature for 30–45 minutes so curds fully form and whey clarifies (liquid will turn clearer and curds will rise).

Line a fine-mesh sieve with three layers of cheesecloth and place it over a clean bowl. Carefully ladle or pour the curdled mixture into the lined sieve. Allow to drain slowly for 1–2 hours (or refrigerate and drain longer for clearer liquid). Do not press curds; gravity filtration yields the cleanest result.

When filtration is complete you will have a clarified, slightly amber Mezcal Milk Punch in the bowl. Transfer clarified spirit to a clean bottle or pitcher. Taste and adjust sweetness with small additions of simple syrup if desired.

Chill the clarified milk punch thoroughly (at least 2 hours) before serving; it will be clearer and smoother when cold.

To serve, pour 3–4 oz (90–120 ml) per serving over a large ice cube in a rocks glass. Garnish each glass with a small rosemary sprig and a dried fig slice. If desired, grate a pinch (~1/8–1/4 tsp) of fresh nutmeg over the top.

Store leftovers refrigerated in a sealed bottle for up to 1 week. Shake gently before serving if separation is visible.