CLARIFIED HOLIDAY MILK PUNCH (ALCOHOL-FREE)

We were first inspired to make clarified milk punch by our friend Jeremy Vadurro from J+C Creamery & The Fat Pigeon Bar.  One day we discovered a gorgeous non-alcoholic milk punch at a bar in San Francisco called Trick Dog.  We recently fell in love with Ghia and Pathfinder so we acted on these two inspirations and created this alcohol free winter spiced clarified milk punch with holiday and christmas vibes!

*PROCESS (break up into smaller batch if 5 gallons is too big)

Step One: Prep Your Milk

Add the calcium chloride to the milk and let it sit overnight. This additive will make the milk easier to curdle so you don't have to filter the mixture multiple times. Otherwise, the results will be slightly cloudy and won't taste as smooth.  

Step Two: Heat the First Set of Ingredients

In a large pot, combine all ingredients accept for the calcium chloride and the milk. The only remaining ingredients should be the milk prepped with calcium chloride. Warm and wisk this mixture on a low low low setting.  (to do a 5 gallon batch, you will need a giant crab boil pot that holds at least 8 gallons of liquid to manage it)

Step Three: Add the Milk

Add the whole milk to the warming pot.  Stir everything for about 10 seconds so it's fully mixed. Then, remove the pot from the stove and let it sit for at least two hours. If you check the mix and it's still a bit cloudy, you can wait longer for the milk to curdle. 

Step Four: Strain the Mocktail

You may need some assistance to get this right since you don't want to spill the curdled cocktail all over the place. Cheesecloth works, or you can put a large coffee filter over a mesh strainer and get the same results. Place a large 22 qt cambro underneath the strainer and pour the liquid out. 

Be careful not to overfill the strainer, as it will take a while for the liquid to seep through. So, you'll have to pour in batches. Also, you should lightly press on the curds to squeeze out all the liquid. 

Step Four: Chill and Enjoy

Clarified milk punch is best served cold, so you'll want to chill the entire concoction for at least a few hours. However, if you have guests who want to sample the drink immediately, you can just add ice for a similar effect. 

5 GALLON KEG CONNECTION INSTRUCTIONS (USE 100% NITROGEN ONLY TO PRESSURIZE NON-CARBONATED COCKTAILS)

• Once the keg is batched accurately, insert the lid sideways at a 45 degree angle and spin the lid to line up the seal exactly and carefully with the rim of the keg and clamp the lid closed firmly.
• Shake the keg side to side mixing the settled ingredients from the bottom up over the top by tipping the keg side to side horizontally for 2 minutes.
• Connect the properly cleaned gray/silver colored cornelius connector onto the plug on the keg marked "gas in" connector and pushing it down over the plug firmly.  Release the outer ring on the connector and it will clip onto the keg lid plug in the center of the lid. 
• Make sure the gas is on, and flowing. 
• Pull up on the pressure release ring on the top of the charging stone lid quickly 3 times and quickly release to properly cycle gas into the keg of batched cocktail.
• Test the flow and adjust the gas pressure down to 12-15psi if the flow is too fast.
• RESHAKE once or twice daily:  shake the keg thoroughly from side to side lifting the bottom over the top for 1 full minute at least once per day to ensure proper mixing of all ingredients