Tequila Milk Punch

By / Photography By Aaron Snow | October 26, 2016


In a pitcher combine tea, lemon juice, orange juice, maple syrup, and tequila. Bring milk to a simmer in a medium saucepan. Immediately pour milk into the tequila mixture. The milk will curdle but don't panic. Cover and chill at least 1 hour or overnight is best.

Strain mixture through cheesecloth lined sieve into a clean bowl or pitcher. Cover and chill until very cold. You may have remaining solids at the bottom, try not to disturb them as you are transferring the punch to a clean container. Keep the punch chilled until ready to serve.

In an ice filled shaker add milk punch base and 1½ ounces of tequila. Shake about 30 seconds until cold and frothy. Strain into an ice filled old fashioned glass.


For Milk Punch Base
  • 1½ cups brewed Earl Grey tea
  • 1½ cups fresh lemon juice
  • 1½ cups fresh orange juice
  • ½ cup maple syrup
  • ½ cup tequila
  • 1½ cups whole milk
For Cocktails
  • 2 ounces milk punch
  • 1½ ounces tequila
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