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Tight and See-Through: A Clarified Coconut Milk Punch

A summery—and dairy-free—spin on milk punch.

Looking to create a creamy summery drink that’s also dairy-free, Ashley Akers of Chicago’s Osteria Langhe turned to coconut milk. For her clarified coconut milk punch, amaretto adds a nutty sweetness while genepy lends an herbaceous complexity and amplifies the base of blanco tequila.


  • 1 oz. blanco tequila
  • 3/4 oz. Génépy le Chamois
  • 3/4 oz. amaretto
  • 3/4 oz. fresh lime juice
  • 1 oz. coconut milk
  • Tools:mixing glass, small pan, coffee filter
  • Glass:double Old Fashioned
  • Garnish:coconut-dusted amarena cherry


Heat the coconut milk in a pan until simmering, then add in the other ingredients. Mix to encourage curd formation, then let the mixture rest for 4 to 6 hours. Strain out the solids and continue straining the mixture through a coffee filter until the desired clarity is achieved.

To serve, dilute by stirring with ice in a mixing glass for 30 seconds. Pour over ice in a double Old Fashioned glass and garnish.

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