London Fog Milk Punch Recipe

• 2 cups water
• 2 cups sugar
• 1 vanilla bean, split
• 1 (750 milliliter) bottle white rum (such as Ron Barcelo)
• 2 tablespoons loose Earl Grey tea
• 1 cup lemon juice from about 8 lemons
• 2 cups whole milk
• 2 cinnamon sticks
• 7 whole cloves

1. Combine sugar and water on medium heat until the sugar is dissolved. Remove from heat. Scrape seeds from vanilla bean into syrup and add scraped split pod. Set aside for 1 hour. Vanilla syrup can be stored in a sealed container in the refrigerator for up to 5 days.
2. Combine loose tea and rum in a glass container and allow to infuse for 4 hours at room temperature. Periodically shake the mixture so that it is thoroughly mixed. Strain through a fine mesh strainer and discard leaves. Rum can be stored in a sealed container in a dark, cool cabinet for up to 3 months.
3. In a large pitcher or bowl, add vanilla syrup to infused rum and stir well to combine. Add lemon juice and stir again.
4. In a medium saucepan heat milk, cinnamon stick, and cloves over medium heat, stirring occasionally, until it reaches 180u0b0F (milk should be steaming with small bubbles beginning to form around the edges). Pour hot milk into the rum mixture.
5. Set aside until mixture curdles, about 30 minutes at room temperature. Strain the mixture through a fine mesh strainer lined with several layers of cheesecloth. Do not remove the curd while straining as it acts an additional filter. Discard curds. Milk punch can be stored in a sealed container in the refrigerator for up to 1 month. Strain again before serving if desired. Serve over ice.

water, sugar, vanilla bean, white rum, loose earl, lemon juice from, milk, cinnamon sticks, cloves

Taken from www.seriouseats.com/recipes/2013/01/london-fog-english-milk-punch-curdled-milk-rum-punch-with-tea-recipe.html (may not work)