Milk Punch and How Milk Clarification Produces a Crystal Clear Cocktail | What's Eating Dan?

[@mattjanzen2344]

When I was first developing my milk punch for a cocktail menu I turned to ATK's breakdown of all the tests they ran to determine best conditions. Dan's methodical approach was everything I ever wanted. So glad to see this in video form!

[@danielpena2726]

He's so adorable, I could watch him all day long.

[@pixelised]

I second that! 😀

[@Kenjiro5775]

I started out thinking I was going to get grossed out (curdled milk as a tool, besides cheese?), but I admit you taught me something interesting and useful. I'm glad I watched! 👍

[@dannyzep92]

Having made milk punch once with my friend I'll tell you that it's worth the effort. It's delicious and has a deceptive amount of body for a drink that is clear and is super smooth

[@astridgalactic9336]

So what does it taste like? Whiskey? Cognac? A dark, smooth rum?

[@dannyzep92]

@@astridgalactic9336 depends on the wine, tea, and booze you use but I used a port wine some white rum and spiced black tea and it ended up tasting like a cold mulled wine with a nice cinnamon flavor, probably left over from the tea

[@ericma103]

I made 2 batches of this this weekend and it was amazing. You can really taste all the flavors in the drink and yes it really has body to it. It really is a great drink, thanks for introducing this to me!

[@TheMrsBeej]

I miss being able to check the Cook's Science article that you did in 2017 so thank you for doing this one over again!

[@sankimalu]

Boozy lunches in the office? Don’t mind if I do. And if the boss becomes suspicious, I’ll respond, “there’s no whey this is alcohol...”

[@likethedrinkbutspelleddiff4605]

Brilliant

[@sankimalu]

Straight Razor Daddy Thanks. I’m glad you enjoyed my comment! As long as Dan is one of the votes, my work is done.

[@noamtashma2859]

Except that this drink in fact has just the whey :)

[@charleschemtob7263]

This is so good!

[@Nanorisk]

You sneaky bastard. :)

[@necrojoe]

Anyone else think "milk punch" sounds like something from It's Always Sunny in Philadelphia?

[@zizaijunior5826]

U mean "Fight Milk"?

[@peachylady]

Ah, fight milk and milk steak, the perfect meal.

[@jazzgod21]

I thought he was going Charlie Kelly on us

[@arthas640]

There were those weird brothers who got drunk on milk

[@bradylpetersen]

I’m getting blasted on grain alcohol.

[@analogbunny]

I just tried it. First batch wasn't crystal clear but definitely clearer than the base before mixing. I read around and not one person mentioned that, as a byproduct, you get delicious cream cheese. A bit of a gritty texture (I added some spices), but still delicious. Really this is one recipe for two products.

[@om617yota8]

I don't even drink and have no use for this, but it's Dan, so I'm watching.

[@RexTenomous]

I mean you could probably do something similar with tea and juice, for a non-alcohlic version. Might not be as good though.

[@om617yota8]

@@RexTenomous That's a good point, lots of acidic non-alcoholic beverages this could work with.

[@macmedic892]

5:50 So the kids can have their apple juice, and the kindergarten teacher can have her "apple juice".

[@chuggaa100]

@Straight Razor Daddy Because they die of alcohol poisoning?

[@alanvonau278]

You have got to love Dan 👍👍👍!

[@pixelised]

Indeed! ☺️

[@ronvavra]

I'm not even going to watch this. It's impossible to make milk punch because it has no arms.

[@dduude87]

Thank you, Duke of Hesse.

[@zizaijunior5826]

Wow

[@i-never-look-at-replies-lol]

What are you talking about? Milk Punch is clearly a beverage. It's a boxing cows favorite thing to drink!

[@snoopaka]

Love these episodes. I learn something in every time

[@valliarlette6596]

Thank you! Very exciting to me! I love learning about stuff I never knew before. I am reminded of the day I learned how to clarify consomme. Please do consomme!

[@biophile2]

You make me think of the book The Drunken Botanist which New York Times Book Review described as impossible to characterize because it was simultaneously a cookbook, a science text, a historical manuscript, and a gardening book.

[@HeidiJohnson01]

Hal Grotke, My gardening colleague, Amy Stewart, wrote that book! She's still writing. She's a gifted artist too; brings her travel-size watercolor kit on her book tours.

[@biophile2]

I got to know Amy a little bit before she moved to Portland. She’s a wonderful person and outstanding writer. Her novels are every bit as good as her non-fiction.

[@vaguecstmr]

I know I am late to this milk punch party but when I saw this video’s title I was so excited to watch it and learn more about milk punch from New Orleans! Super yum. Love it with Brandy and also with Whiskey! Extra nutmeg plz

[@jhezzy]

Fascinating. Can't wait to try and I'm not even much of a drinking, but fascinated by the process. Thx!

[@jdotoz]

I once made a simple milk liquer by mixing milk with vodka, letting it sit for a while (days), and filtering. The result was a smooth and sweet clear cordial with a yellow tint. At the same time I was playing around with infusing Earl Grey tea in vodka. It was okay. But in a whim I mixed it with the milk liquer to make a play on traditional tea with milk. It was delicious.

[@sylviahacker6695]

I've heard of milk punch but never how it's made. Thanks!

[@jgranahan]

OK, I’ll say it: “Now THAT’s how to drink milk punch!”

[@TrufflesOnTheRocks]

I'm really happy KZbin reccomended me your video! Last week I posted a tutorial on how to make Clarified Milk Punch and since then KZbin keeps on pushing me some from other creators. I really like your thorough and simple approach. Well done! I also really liked the fact that all I said seems accurate, according to what you said ;) Well done! I'm now subscribed! Cheers!

[@IamMusicNerd]

I have never heard of this before, but this was awesome. This opens up a whole new world of drink possibilities. Thank you for making this video!

[@WaltzingAustralia]

Thanks for this. Great fun. As a food historian, I am always delighted to explore how things originated -- and how they are accomplished. Looks yummy.

[@skwebs]

Thank you thank you. Made it tonight and it was incredible. The ruby port punch before clarification was also excellent. I kept a small bottle of that to finish off in the next 1-2 days (I’m guessing since it has fresh lemon juice it won’t last as long as the milk washed version).

[@D1776-o4s]

This came out perfectly! Thank you Dan!

[@D1776-o4s]

"What's Eating Dan" hands down one of the most well made KZbin Videos Series, the team that pulls it together has set a standard for others to follow.

[@cozyvamp]

What a great technique! I had no idea this even existed. Thanks, Dan, and all the folks who came before in delineating the process.

[@anydae]

Never heard about this! Thanks Dan

[@markknecht9416]

Very interesting topic. I've never heard of it but will certainly give it a try.

[@thebigruss]

I made the tea-port punch recipe again, but substituted brewed coffee for the black tea. Amazing!!

[@OldManJenkins69]

hhhmmmmm how very interesting, thanks for the tip! Did you use cold brewed coffee or hot coffee?

[@thebigruss]

@@OldManJenkins69 hot coffee to help dissolve the sugar, but you could use cold brew and heat it up, I'm sure

[@Donar23]

Oh no, how did I miss this episode when it came out? This would've made a great Christmas gift.

[@Lukesab3r]

Hey Dan I'm absolutely hooked on this clarifying thing. After litres and litres, I've perfected what I've dubbed cherry zinger. I'd like to say thanks as this has become a great pastime and a treat for guests that come to visit. If you'd like the recipe to share, or tweak to another level let me know. If the handy cook has a centrifuge, filtering can go from three or four hours to an hour and bottled. Thanks Dan!

[@ronhatley2444]

Gotta love Dan!

[@elizabethshaw734]

My great-grandmother made milk punch. I have always thought of it like when you make a consomme and you have the raft on top. As you said you end up with a much more pure and refined product than you began with.

[@observer6294]

Thank You for this video. I had some very bad red vine, I added some sugar and ginger-lemon juice. It turned to one of the best white vine I have ever drinked, (it might be the best) The sharp ginger taste became rounde and nice. Perhaps next project will be ginger ale that is clarified...

[@tbarnes36]

I was inspired by this video and milk punched a 3.00 + cheap bottle of Chuck Shaw from Trader Joe’s today and it was a learning experience. I thought the wine would curdle the milk but it didn’t and only did a little. I strained it multiple times using metal coffee filters and this clothe napkins but wasn’t doing very well and looked like a wine cream-cicle color. Then I added a little whiskey thinking it would curdle the drink but it did very little and came to my senses realizing I needed more acid. I squeezed out a full lemon into the liquid and the curdling commenced. I then poured it through the napkin clothe and through the colander and it started coming through translucent pink. Over time the clothe was not straining the liquid very well and had to twist it out under pressure. The result wasn’t that tasty and tasted like something gone flat and was diluted with water. To try to make something drinkable out of it I put some sugar in it and pumped CO2 in it with the soda stream. It now tastes like a wine cooler made with bad wine but isn’t horrible.

[@brendastrandrigdon6201]

The only milk punch I had was more of a toddy when I was feverish and sickly when I was younger. A mug of warm milk teaspoon of sugar added then a splash of whisky, run or brandy too with a shake of cinnamon or nutmeg. It's probably the reason why I'm not fond of whisky or cinnamon today but my husband loves it. 👍

[@shermancharles307]

Oh no... what have you done, Dan? This is absolutely wonderful.

[@adidaspump]

The look on Dan’s face at 5:57 when we go back for a second sip of the “apple juice” - perfect !! 😜🤣

[@NothingButANumber317]

I am definitely going to try making milk punch so i too can drink it with leather bound books

[@JackOfAllTirades]

Finally something to pair with my milk steak

[@YasuTaniina]

My family and I don't even drink alcohol and yet it's so interesting!

[@Km21294]

This was so interesting!

[@archmaesterofpullups]

Would it be possible to make non-alcoholic milk punch with just tea as a base? Would the same 1:3 ratio of lemon juice to milk work? Would this make the end product too acid?

[@theescottiep]

This is one of my favorites so far!!!

[@moguera]

I've been experimenting with non-alcoholic milk punches Fortunately, most fruit juices are pretty acidic, so it's pretty easy to get milk to curdle, which has produced some interesting results. At some point, I want to try making a chocolate milk punch.

[@semco72057]

I have not heard of that before and the only drink I know which has milk products in it is the pina colada drink mix.

[@NBK1122]

Spiked egg nog

[@etuheu]

in the annals of youtube, this is a great one

[@itwouldntsurpriseme]

Yeah, this just jollied the hell outa my early holiday mood! Woot!

[@VeryGoodDrinks]

DAN IS THE MAN

[@incorporealnuance]

What do you do with the curds though? Just throw them away?

[@geigertron3000]

would this work with eggnog?

[@DathanNaniel]

what about milk steak

[@Fuzzi974]

What did you do with the curds ? did you throw them away ? Did you make cheese ? Are they completely unusable ?

[@apuat711]

Rich mahogany and leather bound books...yes!!!

[@firstnamelastname5596]

At this point I just think Dan and InternetShaquille are just going around in a cycle of doing each others videos

[@OldManJenkins69]

Sounds good to me! Fun to see how differently they approach the same topic

[@soylentconsumer420]

Dawsons clarified milk punch looks a lot like olive oil

[@TheNinnyfee]

My thought exactly.

[@knoelk]

Great episode on something old but very new to alot of folks. Could you use non-dairy milks like coconut milk? Probably not but I figured I'd still ask.

[@Cyrribrae]

I imagine they don't curdle the same way. Whey.

[@naufalmuhammad1941]

Any non-alcoholic milk punch recipe you recommend?

[@suziscool]

I'd like to see the outtakes from this video, PLEASE!

[@Cameroner1]

Man this looks like so much fun.. if I just wasn't allergic to whey protein

[@Lvl15_Gazebo]

Can you make cheese with the curds left over from making Milk Punch?

[@Lvl15_Gazebo]

For those wondering, I made a batch. The milk punch tastes amazing. The leftover curds have a great wine taste, but a lot of bitter (which I'm kind of sensitive too). I'm not sure how one would fix that bitterness, but otherwise it could be a nice winey ricotta 🤷🏻‍♂️

[@meischterhans]

Every time i make a milk punch i need to double check this video to see, whether i need to add the milk to the punch or the milk. Every. Time. But no more. Now i wrote it in my recipes. Anyways: Thanks

[@letsgo4834]

Dan may be interested to check out Rivella. When I lived in Switzerland it was a fascinating Swiss -produced beverage made with carbonated whey

[@you238]

Wondering why if cocktail-to-cold-milk is better, many of the recipes in the Aviary cocktail books want hot-milk-to-cocktail. Is one just faster? The books also recommend "overnight, or preferably two days for a more clarified final result".

[@crinna]

How does it keep? I would expect the alcohol and sugar would help preserve it but is it shelf stable?

[@amef15]

What happens if a person who is lactose intolerant drinks this? Does clarification remove the lactose from the milk?

[@Khristafer]

Where's Greg from How to Drink? I need his take on this.

[@FredCondo]

I want Dan to make all my cocktails now.

[@SyryoSKZ]

Hi! to milk clarify we are usually get a 4:1:1 ratio when using citrus. What's about tannins? probably 4:1 for milk but how much vermouth/wine are necessary to curd?

[@nantwon]

Could the curds make a cheese? Would it be gross? Did you try?

[@laughingvince]

what type of milk works best, or is most economical ? also can you press the curds and eat it as paneer after ?

[@JoelGonzalez-ud7qo]

0:38 Dan: "...curdled milk and yup, it's the latter we're talking about today..." Is it just me or does he have a sinister grin when he says this?😜😜😜 Love it, thanks Dan!🤣🤣🤣

[@Boogers32150]

Gay

[@syedwaleedshah2830]

Any recipe for non alcoholic drink?

[@matthewbarnes7753]

What’s the process of storing it?

[@Quibus777]

Awesome will try this. And have you tested if the curds make a cheese?

[@mitchumsport]

thank you Dan, I'll have to try this on my relatives

[@brianklaus2468]

IT'S MILK PUNCH DAY?!? YAY!!!

[@adrianfrench7842]

Can the curd be used for cheese?

[@rudycordero8895]

How does this become shelf stable? I’ve done milk clarifications before and just trying to figure out how it becomes stable. Is it because of the alcohol?

[@DavidFSloneEsq]

Nice. Can you age the leftover curd into cheese, hoping that the bitterness and tannins will mellow into nutty complexity as it ages?

[@sxd-215]

Can you use spoiled or near spoiled milk for this? Or will it give it a sour taste?

[@CoffeebeanerHtx]

Will this leave any lactose in the resulting drink??

[@mochapygmy644]

Dan mentioned whey infused water in the final punch so I think lactose will be in the punch. I would love to know for sure.

[@Lukesab3r]

Yes it does! You can use lactose free milk with very little sacrifice in body or flavor, if you are looking to accommodate lactose intolerant guests

[@tiki_trash]

After straining can you turn the leftovers into cheese?

[@LouieYan]

Does the fat content of the milk make a difference?

[@raenandlal5893]

I’ve got a question... what types of particles gets filtered out by the milk curd? That would limit the types of ingredients we use, right? For example, we wouldn’t want to use aged brandy because it’ll filter out all the good notes.

[@kathrynodonnell1636]

So what’d you do with those leftover curds?

[@kurozanovski]

What these videos about milk punch didnt tell you is the straining process takes lots and loooooots of time 🤣. My 2 liter batch takes about 6 hours to go through the first strain. And about half of that for the second strain. The result is good tho.

[@patricemichel4896]

I am thinking as I watch this, always an interesting conversation in my head. Would this method work for making my vanilla extract smother or do the tanans need to be there to flush out the flavor of the vanilla. I find inexpensive alcohol to be harsh and really can't afford the good stuff.

[@VardhanShrivastava]

Thank you!

[@ErikSnider]

When you filter out the curds, are they just discarded, or can they be used for something else?

[@marcpeterson1092]

Is related to how they make Milk Stout?

[@hollym5873]

I love my New Orleans milk punch, can this punch be ordered or does it have to be home made?

[@partyfists]

Might seem obvious but does the lactose all curd out or is there a work around for people with lactose intolerance?

[@ncooty]

No info on bottling/ storage requirements/ limitations.

[@unintentionallydramatic]

About 8 -17 at room temperature weeks if you run it three times through the curds then through a coffee filter + curds one last time. Caveat: I only _know_ that for cocktails with black tea & lots of citrus. YMMV in other instances.

[@ncooty]

@Ashakari Singh: Thank you.

[@unintentionallydramatic]

@@ncooty You're welcome. Clarified Milk Punch is honestly _the_ make-ahead drink. It clocks in at around the cost of mid-tier (or less; it can do a lot to even rather low quality spirits) wine while being significantly more agreeable to a wider range of taste buds and always carrying a certain level of sophisticated novelty and individual character.

[@mr.jjnair7366]

One quick question, does milk punch technique affected alcohol levels in drink?

[@tihzho]

Very good!

[@ryanbrenner356]

I have an intolerance to citrus. Is it possible to do this without the use of lemon juice/citric acid?

[@ArtU4All]

Ryan Brenner Vinegar

[@Lukesab3r]

Rennet might work as well? Don't know how it well affect the flavor, but the change in ph is what you are after.

[@renancarlospazin2354]

by any chance someone knows if a clarified cocktail (by adding milk) will contains dairy? I mean the final product will be dairy free?

[@travissimpson7061]

I think I will let Dan make these for me😊😊😊😊