Description
A Fruity Pebbles Clarified Milk Punch that will make you feel like a kid again. This clarified milk punch features fruity pebbles cereal milk and citrus flavors along with strawberry for a breakfast cocktail of champions!
Ingredients
Scale
- 16 oz citrus forward gin
- 10 small strawberries, muddled
- 6 oz sugar by weight- about 170 grams or a bit over 3/4 cup
- 8 oz pineapple juice
- 4 oz lime juice
- 4 oz lemon juice
- 10 oz fruity pebbles cereal milk (recipe below in the notes)
- garnish: fruity pebbles, salt, orange peel, honey
Instructions
- Add sliced strawberries to a jar. Pour in lemon juice and lime juice. Muddle the berries.
- Fine strain into a larger the container you’ll be making the milk punch in.
- Add sugar pineapple juice, and gin to the strawberry and juice mixture. Stir to dissolve the sugar.
- Slowly pour the infused cereal milk into the container. Let set for a few hours in the fridge to let the milk do its thing (aka curdling). Do not stir.
- When the wheys have formed into a “web” in the container and settle closer to the bottom, it’s time to strain.
- Put a coffee filter or cheese cloth over a container with a funnel. I used a Chemex coffee maker for easy straning. Slowly strain into the filter.
- The whey pieces are what clarifies the cocktail as you strain so be sure not to disturb them in the strainer.
- It will take a bit to fully strain. Store in a mason jar or large sealed container for up to a few months.
To serve:
Pour fruity pebbles onto a plate Sprinkle 1 tsp of salt over the cereal and mix well. Swipe honey or lemon juice onto a rocks glass. rim the glass with the fruity pebbles.
Pour the clarified punch into a glass with a large cube, preferably clear ice to show off all your hard work clarifying. Express orange peel over the glass and drop in.
Fruit Pebbles Cereal Milk
- 12 oz milk
- 2/3 cup fruit pebbles cereal
Add milk and cereal into a jar and shake. Let infuse for 1-2 hours. Fine strain into a container. Store for up to 4 days in the fridge.
Notes
- Bottle Suggestions: Nikki Coffey Gin or St. George Botanivore Gin
- Curdled Milk- When adding the milk to the cocktail , the acidity/citrus will begin to curdle the milk. This is what you are looking for! It’s similar to cheese making where acid is added to serrate the curds and whey. They whey stays in the cocktail after straining, while the why is what helps clarify and make the drink clear and helps rounded out the flavors. You have to trust the process of it all
- You don’t have to rim the cocktail with the salted fruity pebbles for the cocktail, but it’s a whimsical garnish that takes the cocktail to the next level.
- use fresh lemon and lime juice. Canned pineapple juice is fine here.
- Can you use non-dairy milk- Yes! It’s definitely possible. But I haven’t tested too many besides homemade almond milk. So I’ll be doing some experimenting with other dairy substitutes and share the results soon.