Hot Chocolate Milk Punch
Fernet, Becherovka, Rum, Chocolate Milk, Lemon, Grapefruit, Cinnamon Syrup, Bitters
Bartender Jorgen Eriksen of Palizzi Social Club | Philadelphia
Adapted by StarChefs | January 2024
INGREDIENTS
Cinnamon Syrup:
2 cinnamon sticks
1 vanilla bean, scraped
3 chiles de árbol
1 cup granulated sugar
Clarified Milk Punch:
Yield: 6 quarts
750 milliliters Fernet
750 milliliters Becherovka
750 milliliters clear rum
16 tablespoons cocoa powder
10 dashes Angostura aromatic bitters
10 dashes Aztec bitters
2 cups lemon juice
1 grapefruit, juiced
2 quarts chocolate milk, room temperature
To Assemble and Serve:
Yield: 1 cocktail
1 cloves-studded lemon wheel
METHOD
For the Cinnamon Syrup:
In a saucepan over medium heat, combine ingredients and ¾ cup water. Cook until the sugar has fully dissolved. Remove from heat and let cool. Strain, bottle, and reserve.
For the Clarified Milk Punch:
In a large nonreactive container, combine liquors, cocoa powder, bitters, juices, and 1½ quarts Cinnamon Syrup. Stir until incorporated. Slowly stream in milk. Cover and refrigerate overnight. The next day, strain, bottle, and refrigerate.
To Assemble and Serve:
In a saucepan over medium-low heat, warm 4½ ounces Clarified Milk Punch. Transfer to a mug of your choice. Garnish with lemon wheel.
