Savor the exotic essence of Tora Chai in every sip of a decadent Dirty Chai Milk Punch, a sophisticated cocktail that promises to enchant and delight.

This is a batch cocktail, meaning it is meant to be made in a larger quantity and served within 7-10 days. This recipe makes just over 750ml in volume. There are quite a few steps, but they are worth it!

Recipe:

Ingredients:
10 oz Whole Milk
16oz Overproofed Bourbon (100 proof or above)
12 oz Pressed Coconut Water
3 oz Benedictine
3 oz Cafe Amaro
3 oz Tora Chai Concentrate
3 oz 1:1 Simple Syrup
10 dashes of orange bitters
Pinch of salt
1 tsp Citric Acid (optional)

Step 1: Combine the ingredients in the order in which they are listed in a large container that you can easily pour into and out of.

Step 2: Once all of the ingredients are combined, give it a swirl with a spoon, cover the top, and let it sit for 3 or more hours at room temperature.

The whole milk should begin to curdle. This is what you want.

Step 3: After the 3+ hours are over, place a strainer over another large container and line the strainer with 2-3 paper towels. Filter the mixture through the paper towels to remove the milk curds. This will take ~30 minutes to drip through fully (but can take longer). Check the strained mixture for particulates. If the cocktail is clear, it is ready to consume; however, if you do see some floating particles or wavy swirls, I recommend running the mixture through a coffee filter to clarify it completely.

Step 4: Refrigerate for 1 hour

Step 5: Pour over a large ice cube in a rocks glass and garnish with an orange rind to serve.

Submitted by: Stephen Cassano