Bantha Milk Punch (Coconut Milk + Mezcal + Curacao)

Bantha Milk Punch (Coconut Milk + Mezcal + Curacao)

At This and That Kitchen, we tend to be HUGE nerds! So with Halloween quickly approaching, of course we had to create a cocktail inspired by one of our all-time favorite nerdy indulgences - Star Wars! And while the possibilities are virtually endless - especially given just how vast and varied the Star Wars universe is - we settled on creating a plant-based milk punch based on perhaps the most iconic drink featured in the films - bantha milk! Given its signature blue color and our growing love for (plant-based) milk punches, we knew we couldn’t pass up the opportunity to create a rich, delicious Bantha Milk Punch to celebrate the quirky creativity of the Star Wars universe! For our take on Bantha Milk Punch, we started with a base of creamy full-fat coconut milk and integrated a host of decadent, tiki-inspired flavors - including mezcal, white rum, cardamom-infused blue curacao, and chocolate aztec bitters - resulting in a drink that strikes a perfect balance of sweet, smoky, and spiced. If you’re a Star Wars fan (and honestly, even if you aren’t!), you need to mix up one (or two!) of these incredible cocktails - if you’re anything like us, you won’t be able to get enough!

Ingredients:

For Cocktail:

  • 2 1/2 oz coconut milk

  • 1 1/2 oz mezcal

  • 1/2 oz white rum

  • 1/2 oz cardamom-infused blue curacao (see recipe below)

  • 1/2 oz simple syrup (see recipe below)

  • 2 dashes chocolate aztec bitters

  • Cacao nibs (for garnish)

For Cardamom-Infused Blue Curacao:

  • 8 oz blue curacao

  • 1 tbsp whole cardamom

For Simple Syrup:

  • 1 cup sugar (we use cane sugar!)

  • 1 cup water

Instructions:

  1. To make cardamom-infused blue curacao, combine blue curacao and cardamom in an airtight container (we used a mason jar!) and let it infuse for 24 hours at room temperature. After 24 hours, strain out the cardamom and store in an airtight container.

  2. To make simple syrup, combine sugar and water in a small saucepan over high heat, stirring periodically until the sugar is dissolved. When the mixture begins to boil, reduce heat and simmer for 5 minutes, stirring periodically. Let the syrup cool completely, transfer to an airtight container, and refrigerate - if stored properly, the syrup should keep for up to a month.

  3. Combine coconut milk, mezcal, rum, curacao, simple syrup, and bitters in a shaker and add ice.

  4. Shake and strain into an old-fashioned glass over a large ice cube and garnish with cacao nibs.

  5. Enjoy!

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