Clarified Milk punch has been around forever! Mary Crockett’s recipe is my favorite and most simple recipe that dates back to the 1700s. I’ve kept this recipe close to hers only adding, of course, vanilla! Along with  a few other minor changes.

 What is Clarified milk punch?  Hands down the coolest most delicious drink I’ve made all summer!  And can be enjoyed all year long! Milk clarification is a cocktail technique where an acidic ingredient is used to curdle milk, separating it into curds and whey. The curd clumps act as filters that trap particulates, so that when a cloudy liquid is poured through them (such as a cocktail with lemon or orange juice that curdled the milk) it comes out clear. And I mean clear! It's a science experiment that will leave you intrigued and baffled all at the same time. It’s the perfect drink to make for a party or to just have on hand for last minute guests and gatherings. The shelf life is months left out on a shelf or cupboard in the kitchen. I keep one in the freezer to always have one ready because it really is best served cold. It’s so smooth you don’t want to dilute it with ice.  


-2 cups (454g) Brandy (My favorite was the E&J VSOP)

-1/2 (13g) lemon zest strips (from 1 lemon)

-1/2oz (13g) orange zest strips from 1 orange)

-2-3 vanilla beans split

-1 cup (227g) whole milk

-2 cups (454g) water

-1/2 cup plus 1 Tbsp (4 oz, 113g) sugar

-1/4 cup (60g) fresh orange juice

**I always double the recipe because of the long shelf life**



  1. Combine brandy, lemon and oranges zest strips and vanilla beans in a lidded container and let sit at room temperature for at least 18 hours of up to 5 days. Discards strips and vanilla beans. (or put them in sugar for a citrus vanilla flavored sugar) 
  2. Place milk in 8 cup liquid measuring cup or large pitcher, set aside. In a large liquid measuring cup of large bowl, whisk infused brandy, water, sugar, lemon, and orange juice until sugar dissolves.
  3. Pour brandy mixture into milk. Gently stir curds with a small spoon. Let it sit at least 30 mins or cover and refrigerate for up to 48 hours. ** It’s very important to pour the brandy mixture into the milk and not the other way around. **
  4. Line a fine-mesh strainer with a coffee filter and set over large measuring cup or bowl. Gently pour brandy-milk mixture into the coffee filter and set over a large bowl. Drain and strained punch mixture through coffee filter 1 more time. Discard curds and coffee filter. Transfer clarified punch to lidded glass container and refrigerate or put in the freezer until ready to serve. It can be kept in a cupboard, but its best served cold.  To serve pour ¼ cup to 3/8 cup chilled punch into a small glass.


Jill Fulton


Wow, I would not be wasting those delicious curds! The chickens get a treat!

— Lisa T

OMG! This sounds so interesting. I must give this a try. Thank you for such an intriguing recipe. I will post when I make it. 😋

— Christine Schmidt