班傑明富蘭克林調酒
English Version Below

近年來,調酒文化已從美國風靡至台灣無所不在,而將這充滿多樣風情的混合飲品帶入在家用廚房,值得一提的便是創造神奇“milk washing”的元祖班傑明富蘭克林。此食譜融合白蘭地以美妙的方式來詮釋牛奶的澄清柔和,更能享受圓潤滑膩般的順口!

份量:12-14杯

成份:
白蘭地* 6杯
檸檬* 11顆
檸檬汁* 2杯
水* 4杯
砂糖* ¾ 杯
肉荳蔻(完整)*1(另準備其它肉荳蔻為裝飾用)
全脂牛奶* 3杯
註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)先將所有11顆檸檬以削皮器除去黃色部分的果皮,把檸檬皮放入白蘭地在室溫下浸泡約24小時。擠出約兩杯的檸檬汁(約5或6顆檸檬)後,擺在冰箱待用。

2)把浸泡在白蘭地的檸檬皮過濾丟棄檸檬果皮,加入檸檬汁、水、糖和新鮮磨碎的肉荳蔻進行均勻攪拌。

3)把牛奶放入鍋裡以中火加熱,避免燒焦。待牛奶具熱度時,熄火再慢慢的拌入白蘭地混合物中,立即形成凝乳。靜置約5分鐘後輕輕地攪拌,再次靜置約20分鐘後,再輕輕攪拌,最後靜置約1.5小時,無需再攪拌。

4)以一個紗布袋或咖啡濾紙來過濾牛奶固體物,過程中需分次進行,必且當咖啡濾紙佈滿凝乳時需馬上更換;而紗布袋則需清洗後再繼續過濾。

5)飲用前先放入冰箱冷藏,最佳的飲用狀態則以冰涼上桌(非結冰,因為會被水稀釋),並搭配新鮮磨碎的肉荳蔻裝飾即可。

*烘焙小法寶:使用Microplane 專業刨刀方便只去除黃色果皮而非白色帶苦味部分。

文章轉載自 Jill Paradis網站食譜

多趣廚房提供下列零售烘焙材料:

  1. Microplane 專業刨刀
  2. 進口頂級INDIA TREE 整顆肉荳蔻
  3. 各式量杯量匙
  4. 各款過篩工具

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Benjamin Franklin’s Milk Punch

In recent years, mixology has been all the rage everywhere from the US to Taiwan. But there is a lot of kitchen science involved in mixing drinks. And who better to teach us about the magic of “milk washing” than one of the founding fathers, Benjamin Franklin. This milk punch recipe is a wonderful way to enjoy a light brandy punch that is magically clarified with milk for a softer, creamy roundness.

Serving: 12-14 Cups

Ingredients:

  • 6 cups brandy
  • 11 lemons
  • 2 cups lemon juice
  • 4 cups water
  • ¾ cup granulated sugar
  • 1 whole nutmeg + extra nutmeg for garnish
  • 3 cups whole milk

Instructions:

1. Remove peel from all 11 lemons with a vegetable peeler, taking care to remove only the yellow part of the rind. Add lemon peel to brandy and steep for 24 hours. Juice lemons until you have 2 cups of lemon juice (about 5 or 6 lemons). Reserve lemon juice in refrigerator until needed. Using a microplane will ensure you get only zest and not the bitter white portion underneath.

2. When lemon peels have steeped 24 hours at room temperature, strain brandy and discard lemon peel. Add lemon juice, water, sugar and freshly grated nutmeg to brandy and stir well.

3. Heat milk in large pot over medium heat, taking care not to burn or scorch it. When milk is hot, turn off heat and slowly add in brandy mixture. Curds will form immediately. Let mixture sit 5 minutes, then gently stir. Let sit another 20 minutes, stir gently, and then allow mixture to sit for another 1.5 hours, undisturbed. Strain out and discard the milk solids, and what you’re left with is pure smooth goodness.

4. Strain punch through a cheesecloth bag or large coffee filter. If using a coffee filter or cheesecloth bag, the straining process may need to be done in multiple batches. The coffee filter should be discarded and replaced when it becomes full of curd; the cloth bag should be washed between batches as needed.

5. Refrigerate punch until ready to serve. Punch should be served very well chilled (but not over ice, as it has already been diluted with water) and garnished with freshly grated nutmeg.

Source: Adapted from recipe by Jill Paradiso

Visit us at Duchess Kitchen to purchase your ingredients!

  • Microplane Zester
  • INDIA TREE Nutmeg
  • Quality Measuring Cups and Spoons
  • Quality Sifters

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