Merry Milk Punch & Pineapple

Santa's usual glass of milk is transformed into a delightful, rum-based clarified milk punch with a tropical twist in this Christmas Eve special. Fresh pineapple, blood oranges, and aromatic spices combined with hibiscus tea and a blend of rums create a refreshing and elegant cocktail fit for the holiday season. Once strained, the mixture results in a beautifully clear drink, ready to be enjoyed with a hibiscus flower garnish.

Merry Milk Punch & Pineapple

A festive rum-based clarified milk punch with pineapple, blood oranges, and spices, perfect for the holiday season.

4.93 from 75 votes
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Prep Time 15 mins
Total Time 15 mins

Ingredients

  • 1/8 cup diced pineapple
  • Zest and juice of 1/4 blood orange
  • Zest and juice of 1/2 lemon
  • 1 tablespoon granulated sugar
  • 1 cardamom pod
  • 1/4 cinnamon stick
  • 1/4 star anise
  • 3 whole cloves
  • 1/2 teaspoon coriander seeds
  • 1/8 cup brewed hibiscus tea
  • 1/4 cup boiling water
  • 1/8 cup St-Rémy Signature
  • 1/4 cup Mount Gay Black Barrel Double Cask Blend
  • 1/8 cup white rum
  • 1/8 cup Pernod
  • 1/4 cup whole milk
  • Hibiscus flower in syrup, for garnish

Instructions

  1. In a mixing bowl, muddle the pineapple, lemon zest and juice, orange zest and juice, sugar, and spices.
  2. Add the hibiscus tea and boiling water, then stir until the sugar dissolves.
  3. Pour in the spirits and mix well.
  4. In a separate bowl, pour the whole milk, then add the punch mixture and stir until it curdles.
  5. Allow the mixture to sit for approximately 30 minutes, then strain through a fine mesh sieve.
  6. Clean the sieve and line it with a coffee filter or cheesecloth, then strain the mixture again.
  7. Repeat the straining process if any cloudy bits remain.
  8. Transfer the clarified punch to bottles or jars and refrigerate.
  9. Serve in a rocks glass over a large ice cube and garnish with a hibiscus flower in syrup.