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Gingersnap Milk Punch
JERRI BANKS
of
Fressen
Serves eight to twelve.
1 cup sugar
1/4 cup of grated fresh ginger
2 cinnamon sticks, broken up
3 to 4 whole cloves
1 gallon milk
Candied-Ginger Vodka:
1 pound candied ginger
1 liter vodka
Combine the sugar with 1 cup water in a small saucepan, and heat until sugar has dissolved. Add the grated ginger, cinnamon sticks, and cloves and remove from heat. Set aside to steep for 4 hours at room temperature. Add the syrup and the spices to the milk, and refrigerate for 2 to 6 hours to develop flavors. Strain, and serve cold or very gently warmed. (Do not allow the milk to get near a boil.) Serve in a wide-mouth cookie jar or punch bowl surrounded by gingersnaps.
For an adult version, add candied-ginger vodka (recipe below) or rum.
Candied-Ginger Vodka:
1 week to 2 weeks ahead: Steep the candied ginger in the vodka in a large covered container.
Day of the party: Pour the vodka through a fine strainer and discard the candied ginger. Return the vodka to a bottle and refrigerate. (May also be served over ice cream.)
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