A smooth, yet tart milk punch — a birthday cake in a glass!
prep time: 20 mins active, 12 hours passive serves: 4 difficulty: hard
- 1½ cups (360 ml) hot water
- 1½ tsp (4 g) green tea leaves
- ¾ tsp gelatin powder or agar, unflavoured
- ½ cup (25 g) plain cornflakes, toasted at 300°F (150°C) for 10 minutes until lightly browned
- 1½ cups (360 ml) whole milk, 3.25% fat
- 3 cloves, whole
- Pinch of nutmeg, freshly grated
- 3 tsp vanilla bean paste, or alcohol-free extract
- ¼ cup (65 g) sugar or equivalent substitute
- 1 Tbsp (10 g) butter, unsalted
- ½ cup (120 ml) lemon juice, fresh
- ½ cup (120 ml) egg whites or aquafaba
- 1 Tbsp (12 g) rainbow cake sprinkles
Gelatin Green Tea (yields 1½ or 360 ml)
- In a small heat-proof vessel, combine 1½ cups hot water with green tea leaves.
- Let infuse for 5 minutes, then strain out the leaves.
- Add gelatin and stir well to dissolve.
Birthday Cake Milk (yields 1¼ cups, or 300 ml)
- Combine toasted cornflakes and milk and refrigerate for 20 minutes to infuse.
- Strain the milk into a small pot, pressing gently on the cornflakes to release more milk. Discard solids.
- Add cloves, nutmeg, vanilla bean paste, sugar and butter.
- Set pot over low heat and stir gently until sugar and butter are dissolved, about 5 minutes. Be careful not to heat the milk to the point of curdling.
- When the milk is lightly steaming, remove from heat and strain through a fine sieve into a shallow oven-safe dish, slightly smaller than your largest strainer. Discard any solids.
The Moon (yields 2⅓ cups or 550 ml)
- Pour the gelatin green tea and lemon juice into the dish containing the birthday cake milk and stir well.
- Let the mixture cool to room temperature, then cover with plastic wrap and freeze overnight or until solid.
- Set the frozen Moon mixture out at room temperature for 5 minutes to loosen it from its dish.
- Put a large strainer over a bowl, and flip the frozen mix into it. Let it sit for 15 minutes to defrost more, then place the entire apparatus in the fridge.
- In 4-5 hours, the frozen Moon mix will have melted, leaving a white jelly in the strainer that can be discarded. The clear, yellow-hued liquid is the cocktail!
- Pour into a bottle and keep refrigerated for up to 3 weeks.
- 4 oz (120 ml) The Moon
- 1 oz (30 ml) egg white or aquafaba
- A pinch of rainbow cake sprinkles
- Add The Moon and egg white to a cocktail shaker without ice.
- Seal and vigorously shake for 10 seconds to create a foam.
- Open, fill the shaker with ice and shake for another 10 seconds.
- Strain through a fine mesh sieve into a coupe glass, tapping the strainer to get more foam out.
- Wait a moment for the foam to settle, then pinch some cake sprinkles over top.
- Commonly known as a milk punch, this cocktail is made using a technique called “freeze-thaw clarification.” Normally, milk curdles when mixed with something acidic like lemon juice, but the gelatin traps the milk proteins and any other tiny solids. What’s left is a mostly clear liquid that still has the smoothness of milk!