House prep · Batch

Tom Yum Milk Punch

Yield

About 4 quarts

Shelf life

2 weeks

Storage

Refrigerated

Ingredients

• 5 cups water
• 1 tsp makrut lime leaf
• 1.33 tbsp chopped ginger
• 1.33 tbsp chopped galangal
• 0.25 cup chopped lemongrass
• 0.75 tbsp chopped Thai chile
• 0.33 tsp salt
• 1 oz fish sauce
• 2 oz lime juice
• 0.5 tsp dark brown sugar
• 2.5 tbsp red curry paste
• 2 cups white sugar
• 5 cups gin
• 2 cups lime juice
• 2.5 cups whole milk
• 1.5 cups coconut milk
• 0.5 cup lemon juice

Method

1. 1Simmer the water, lime leaf, ginger, galangal, lemongrass, chile and salt for twenty minutes, then off the heat add the fish sauce, two ounces lime juice, brown sugar and curry paste, strain, and dissolve in the white sugar. Combine this tom yum base with the gin and two cups lime juice. Stir the lemon juice into the milk and coconut milk, immediately add the tom yum mixture so it curdles, refrigerate overnight and strain through a coffee filter.