This Giant’s Milk Punch Will Help You Get Through Game of Thrones
The traumatic and stressful nature of Game of Thrones means it is best enjoyed with a drink in hand. If you want to take a themed itinerary, you can choose from Cersei-approved wine or countless GoT-themed drinks, but the most recent drink that has caused a stir in Westeros is giant milk. (If you are completely partial to spoilers and haven’t seen last week’s episode, turn your back now.)
In what scientists call “the incarnation of a weird twist, but okay,” Brienne’s number one fan – and a true feminist ally – Tormund tells everyone that he got his name and power, climbed into bed with a giantess who nursed him into a large fortress. the boy he is today (or any other day in the GoT universe). He then took a sip of the drink he had in his horn and spilled most of it on his beard. People weren’t really impressed, but they were n’t impressed either – it made an impression, that’s what I’m saying.
Be that as it may, this slightly unsettling but oddly sweet moment in the episode, which appeared to be directed by John Hughes, serves as a pretty good, if not roll your eyes, inspiration for the drink. Milk punch is an obvious choice, but I don’t like mixing dairy and alcohol, at least not in the amounts I need to get through these last few episodes. Clarified milk punch , however , is just the ticket.
Unlike bourbon milk punch, which is essentially bourbon mixed with sugar and vanilla, clarified milk punch is silky but not creamy and crystal clear. There is milk, good, but this milk is deliberately curdled, then filtered, leaving behind a juicy, soft, drunken cocktail. According to Cook’s Illustrated article written by Camper English , this method can remove harsher flavors and impurities (like egg white in consomme), flatten out low-quality booze, and preserve the drink, which means you can pre-mix a whole batch. before watching the party (I recommend reading the entire article, it’s fascinating):
Aside from lightening, the milk wash also softens the harshness of the punch ingredients by removing tannins and other astringent-tasting polyphenols. Tannins are most prominent in foods and beverages such as wood-aged spirits, red wine, black tea, nut peels, and unripe fruits. (Tannins and woody flavors are desirable aromas in many of these drinks, but too many good things are problematic – think over-brewed tea. Removing them in milk punch can correct some of the deficiencies associated with excessive tannins, if any, but it also helps. get married.tastes together into a mellow and juicy whole.)
Given that giant milk likely has a few harsh aromas, lightening seems like a good idea. In terms of booze, I opted for the cachaça and dark aged rum. There’s also black tea – to keep you on constant alert against the winter zombie boys – sugar and lemon (which curdles milk and adds flavor at the same time). It’s easy to do, but it takes time and filtering, so start the process Saturday night.
Purified Giant’s Milk Punch
Ingredients:
- 2 glasses of water
- 1/3 cup sugar
- 2 black tea bags
- 1/2 cup lemon juice
- 3/4 cup aged cassava
- 3/4 cup aged dark rum
- 1 glass of whole milk
Instructions:
In a small saucepan, bring two cups of water to a boil and add sugar to dissolve. Add tea bags to water, cover skillet and remove from heat. Let the tea cool to room temperature, then remove the tea bags and mix with lemon juice, porridge and rum. Add milk and watch in horror as an unattractive curd forms.
Cover it, put it all in the refrigerator overnight, and the next day strain through a cheese cloth or bag of peanut milk to remove large curds, and then through funnels with a coffee filter to remove small ones. (I like to set up at least two funnels, as this can take a while.)
Store in one or more beautiful glass jars in the refrigerator, then serve to yourself and other long-suffering Game of Thrones fans over cracked ice, with lemon zest, or perhaps a little seltzer if you’re feeling refreshed. Drink deeply, breathe deeply, and work your way through the White Walkers.