Active Time

　　1 hour 15 minutes

　　Total Time

　　2 hours 15 minutes, plus 2 days clarifying time

　　This whiskey and rum punch tastes like a pumpkin spice latte, but it’s made completely transparent, thanks to an old-school method that's had a bit of resurgence in recent years. The bar team at Ai Fiori in New York adjusts their big-batch milk punch recipe for each season; this one has pumpkin purée, coffee, and lots of spice. The milk, though, is the key ingredient here, making it possible (with a little lemon) to clarify the drink, so the final cocktail appears a see-through gold. The bold coffee and citrus cut through the richness of the pumpkin, rye whiskey, and rum, while the spice blend’s flavors shine through, steeped for a few days in your fridge. We recommend making your own pumpkin spice blend so you can balance the spices to your taste, but store-bought blends are also perfectly fine to use. Since the process takes several days of hands-off time, this is the perfect make-ahead punch for fall tailgating, bonfires, or Halloween parties. Put it in a punch bowl, drink dispenser, or swing-top bottles and let your guests help themselves. 

　　This clarified milk punch recipe conveniently uses full bottles of spirits and an entire can of pumpkin purée, but if you don’t have a large enough stockpot or food storage container or you’re hosting a smaller group, feel free to cut the recipe in half and mix in a large mixing bowl.

　　

Ingredients

About 24 servings

　　

Spiced sugar

Grated zest of 2 lemons

　　Grated zest of 2 oranges

　　1 vanilla bean, split lengthwise

　　3½ cups (700 g) sugar

　　1 Tbsp. pumpkin pie spice

　　

Punch

3 cups hot freshly brewed coffee

　　1 1-liter bottle rye whiskey (such as Stellum)

　　1 1-liter bottle white rum (such as Bacardi Superior)

　　1 15-oz. can pumpkin purée

　　1 quart whole milk

　　1½ cups lemon juice (from about 8 lemons)

　　½ cup orange juice (from about 2 oranges)

　　Orange twists or cinnamon sticks (for serving; optional)

　　Special equipment: A basket-style coffee filter or extra-fine mesh cheesecloth

　　

Spiced sugar

Step 1

Muddle grated zest of 2 lemons, grated zest of 2 oranges, 1 vanilla bean, split lengthwise, 3 1/2 cups (700 g) sugar, and 1 Tbsp. pumpkin pie spice in a 6-qt. airtight container or stockpot. (You can use the spiced sugar immediately or cover and let sit at room temperature up to overnight.)

　　

Punch

Step 2

Add 3 cups hot freshly brewed coffee to spiced sugar and whisk until sugar is completely dissolved. Whisk in one 1-liter bottle rye whiskey, one 1-liter bottle white rum, and one 15-oz. can pumpkin purée until combined. Set aside.

　　

Step 3

Stirring constantly, bring 1 quart whole milk to a rolling boil in a medium saucepan over medium-high, then turn off heat and stir in 1½ cups lemon juice and ½ cup orange juice. Milk will curdle and separate into curds and whey, like ricotta—that’s what’s going to clarify your punch. Let cool completely, about 1 hour.

　　

Step 4

Stir milk mixture into rye and rum mixture. Cover container—or split into smaller airtight containers if needed for space—and refrigerate for 48 hours. Punch will separate in the refrigerator; do not stir.

　　

Step 5

Line a fine-mesh strainer with a basket-style coffee filter or extra-fine mesh cheesecloth and set over a clean 6-qt. container or pitcher. (If you don’t have a container this size, set strainer over a large liquid measuring cup and strain a few cups of the punch at a time; transfer strained punch to smaller containers.) Slowly pour punch through filter to strain (swap out filter halfway through if straining slows to just the occasional drip). Repeat process with a fresh filter if desired clarity isn’t reached. Discard solids and refrigerate punch until ready to serve.

　　

Step 6

Serve punch over ice and garnish each glass with an orange twist or cinnamon stick, if desired. Extra punch can be kept in the refrigerator for several months.