This recipe was first published in our feature on Dairy Cocktails.

Matteo Vanzi, The Hide Bar, London

This is a Clarified Milk Punch recipe that was very popular at one of my bars in London. While it takes a long time to prepare, it’s very quick to serve, pre-bottled in single-serve glass milk bottles. Traditional clarified recipes like this can be fruity, silky and very drinkable, without the heaviness of many dairy drinks.

560ml Light rum
560ml Hot water
560ml Hot milk
280ml Brown cacao
200ml Condensed milk
1 Ripe pineapple
30 Coriander seeds
6 Cloves
1 Small cinnamon stick
Peel and juice of 3 lemons
500g caster sugar
1 Cup of lemon and ginger tea
1 Cup of dried coconut
2ds Peychaud’s bitters

Pound the pineapple in a large container. Add crushed seeds, cinnamon and hot water. Rest for 48 hours. Strain through a fine mesh, then add the milk and condensed milk. Stir and rest for a few minutes until properly curdled. Filter though a fine mesh or cheesecloth to remove the curds. Decant into milk bottles, add two dashes of Peychaud’s to each for aroma and colour. Keep refrigerated for service.