Pumpkin Spice Latte Milk Punch May Ruin All Other Fall Cocktails For You via www.tastingtable.com
In 2021, mixologists Cristian Molina and Victor Illescas of Ai Fiori concocted a clarified milk punch with PSL flair (via Epicurious). Their extensive recipe involves adding hot milk to lemon and orange juices and leaving it for two days to curdle before assembling the cocktail. Their version is a combination of white rum and rye whiskey infused with vanilla bean, brewed coffee, pumpkin puree, lemon zest, orange zest, and a spice blend including clove, cinnamon, and ginger. Wine purveyor Skurnik offers a similar, more savory version made with steeped orange spice tea, an orange-and-lime muddle, pumpkin pie filling, and a bay leaf.
But, if you’d rather skip the straining process altogether, there are seasonal sipping options for non-clarified milk punch, too. Instead of curdling and straining, simply add all your ingredients straight into a shaker with ice, shake, and strain says Sip and Fix. Although, since you’ll be skipping the cheesecloth step, adding a bunch of ground spices might not be a great move for the mouthfeel of your cocktail. A sprinkle of cinnamon makes a fabulous garnish, but nobody wants to swallow a glug of it. Instead, Baking Bites recommends making a liquid pumpkin spice extract beforehand, which will incorporate more easily into your mix. (This homemade Pumpkin Spice Liqueur also makes a fine extract substitute.)