Ingredients (1):
Tea & Oleo(1dl):
peel of 1 lemon
50 g sugar
1 dl strongly brewed English breakfast tea (brewed for about 5 minutes)
Punch:
9 cl Tea & Oleo
2 cl Lemon Juice
3 cl Ruby Port Wine
3 cl Batavia Arrack (I used Havana club rum)
6 cl Whole Milk
**This recipe is from Greg from How To Drink on youtube.
https://www.youtube.com/watch?v=zr8dtT9siq4&t=1s
How to:
Tea & Oleo:
Peel the lemon entirely (as little white as possible) into a bowl, add the sugar and muddle everything together. Add the strongly brewed tea and stir till sugar is dissolved, remove peels from Tea & Oleo.
Punch:
Use two glasses/containers here. Add milk into the first one and the tea & oleo, lemon juice, port wine and rum into the second one. Now pour the rum mixture into the milk and it will slowly curdle (which is what it’s supposed to do!). Then pour it through a nut milk bag/cheesecloth and back into the other glass/container. Serve it as is or with ice. :)