This soy milk punch recipe was inspired by the popular milk punches of the 17th and 18th centuries (Benjamin Franklin had his own signature milk punch). At the time, there was no refrigeration so alcohol was used to curdle and remove milk solids, producing a shelf-stable beverage that could be bottled!
The process of "milk washing" is used to make most types of milk punches. It strips away any tannins and other sharp flavors from the alcohol, leaving behind a complex and silky sensation that coats your mouth and throat, as you'd find in a good Chardonnay! The milk washing technique does not remove lactose, so milk punch cannot be imbibed by anyone with lactose intolerance. Therefore, this recipe uses high-protein soy milk; and although soy milk will not yield a punch as crystal-clear as recipes that use cow's milk, the overall effect is still there: smooth, plush, and potentially dangerous!
Soy Milk Punch | 豆奶酒
6 (this recipe yields approximately one quart of punch)
VEGAN | GLUTEN-FREE | NUT-FREE
The flavorings are inspired by the recommended TCM foods of winter, in particular the Light Snow Seasonal Point: black tea and dark spices. Feel free to adjust using your own favorite spices and TCM herbs.
Please credit us @fiveseasonstcm if you want to repost this recipe.
1/2 cup strong black tea leaves 红茶叶
2 cinnamon sticks 肉桂棒
2 black cardamom pods (tsao-koh) 小豆蔻
2 star anise pods 八角茴香
2 bay leaves 月桂叶
5 cloves 丁香
1 teaspoon fennel seeds 茴香
2 pieces dried licorice 甘草
1/2 tablespoon Sichuan peppercorns 花椒
1/2 tablespoon black or white peppercorns 黑椒/白胡椒
Dried peel of 2 tangerines 陈皮（干的橘子皮）
10oz Sugar 糖
1 quart water 水
Juice of 2-3 lemons (to balance the sugar) 柠檬
1/2 cup good quality Bai Jiu 白酒
1/2 cup vodka 伏特加
if you don't have baijiu, substitute both the baijiu and vodka with one cup of spiced liquor such as cognac, dark rum, whiskey, or brandy
2 cups fresh soy milk (If making yourself, use a ratio of 1:2 soybeans to water, which yields very thick soy milk) 豆奶
Put all ingredients for the flavor base into a saucepan and bring to a boil together before lowering the heat to a simmer. Taste continuously and adjust - it should taste like a very strong, very sweet Chai. This mixture should be stronger and sweeter than it is pleasant to drink because it will be diluted by alcohol and milk (we still have 3 more cups of liquid to add).
After simmering for about 10 minutes, turn heat off and let mixture cool slightly.
Add alcohol and stir to mix evenly.
Pour soy milk into a large glass jar or pitcher.
Set a strainer over the top of the pitcher to catch the spices, then pour your flavored alcohol mixture into the pitcher. When the mixture hits the soy milk, the soy milk should start curdling. Let the mixture cool and settle, stir very gently if needed.
Strain the soy milk mixture into another jar or pitcher using a cheesecloth set over the strainer. The curdled milk solids will be caught by the cheesecloth, leaving an opaque amber liquid - your punch!
If you still see particles floating in the liquid, strain again using a coffee filter.
Serve either chilled or warmed up, like a hot toddy. (Served warm is healthier for the metabolism!)