Credit: Dan Souza
Ingredients
1 cup whole milk
2 cups brewed black tea
2/3 cup Batavia Arrack
2/3 cup ruby port
1/3 cup plus 4 teaspoons (3 ounces) sugar
1/3 cup lemon juice
Directions
1. Place milk in a large glass bowl; set aside. In a separate container, whisk tea, Batavia Arrack, port, sugar, and lemon juice until sugar dissolves.
2. Pour tea mixture into milk. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
3. Filter twice through a nut milk bag, then a coffee filter.
Notes
So…I’m not sure I like this one…it’s got a dominant wine flavor to me. I’d like to try making it with different ingredients. On the bright side, Cocktail Chemistry’s techniques worked great to get it clear!
