What’s a cocktail that you’d like to make with this technique 🤩? Follow Daniel Villa: instagram.com/cocktailcavalier/
If you like what we do, you can also support the channel here: 🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime 🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos 👕 Merch: my-store-11171765.creator-spring.com 🛒 My Store: kit.co/KevinKos 🌍 Web Page: www.kevinkos.com/
I actually needed something like this. I’m trying to write a Game of Thrones cocktail book and was struggling with Shade of the Evening. Daenerys in the book says it tastes like honey, anise and cream (she actually says it tastes like everything she’s ever known but I’d rather just stick with the good flavour profile she gave) and I was wanting to make it an old fashioned as I wanted it to be clear enough to dye a purple with butterfly pea blossom, but adding cream like she says it would taste like would ruin the colour, but traditional milk clarification would add both a flavour i dont want (citrus; though I can excuse that because since she states it tastes like everything she’s ever known, she does have fond memories about a lemon tree so it’s safe to assume she also is familar with lemons very much), but more importantly the acidity would turn the butterfly pea blossom much more vibrant purple whereas I want it to be very dark inky purple
I would like to try a white russian elevated version or a sazerac twist... But as i can see with this process we dont get such clear results as with the classic milk wash process...but it still gives every silky mouth feel...very good and creative
I’ve been using this technique (the powdered coconut milk version) for a few months now with varying success. It won’t always curdle, so I’ve had to resort to using ~1 oz of a 6% citric acid solution per 750 ml of liquid to jump start things. It’s a nifty theory that works in paper, but not so much in real world applications.
even with having to add acid, it sounds like it might be easier than using non-powdered coconut milk? I havent tried using coconut milk to clarify yet I've heard its harder to get it to curdle
@@djestouff Getting coconut milk to curdle isn’t difficult. And trust me, this powdered milk thing is a waste of time, at least for the coconut milk version. Even the guy who came up with it kind of admitted to it on his Instagram page.
🥛Cheers. It's not quite clear but I am curious about how it rounds out the cocktails and what sort of additional notes you can add using toasted milk powders.
🥛 Thanks for another fun video, looking forward to trying this out! I know that these things can certainly vary based on environmental factors, but it would be great to have a very general guess at how long the straining process might take, to see if I did something horribly wrong, or if I just need to be more patient. Are we talking 2 hours? A day?
I am more than lost in between your very fancy mixing method and your product placement, having a somehow smart looking make you someone respectable and smart
🥛 I have actually used this method before. I used it in a manhattan to get a better mouthfeel and walnut bitters instead of ango for the season. I will be trying the pina colada if I can find powdered coconut milk in the stores. Otherwise I will be getting it online
🥛- Interesting technique. For the powdered milk you mentioned a nutty taste from the baking, but did you also have the aftertaste associated with a regular milk wash, or does the removal of the citrus mean that you taste more of the bourbon notes?
Some questions! The results don’t seem very clear Milk powder clarifications is always a bit cloudy? I’m thinking baked coconut powder milk and clarify for my coffee cocktail
Here is the thing- I have seen this in a different video earlier (probably somebody copied Kevin?)- but the result was similar…: I am doubting that powdered milk is clarifying much at all! Let me explain: real milk clarifications are even filtering out some pigments in the drink- the drink becomes noticeable lighter (even considering additional dilution) - but this technique doesn’t really has any effect - plus it seems that the drink becomes “hazier” than the outgoing liquid. Maybe somebody tries it with something originally cloudy?? I don’t hate here. I think it is amazing to add some roasted milk solid notes etc. But calling it clarification - only because the powdered milk separates is at this point a stretch!
Hi Kevin, thanks for the new vid❤❤ Quick question, doesn’t milk clarifying get rid of most of the milky flavor only retain its texture? Does this technic keep more of the milk’s original flavor? Since you mentioned both cocktails inherited a lot of flavor from its milk
🥛 i've tried several times using powdered milk, so far i haven't been able to really make clear clarification. always still cloudy, and becomes cloudier after chilling...maybe some brands of powdered milk just wont work
What if you used regular milk with rennet (what they use to make cheese curds) and calcium (helps the curdling process) Make sure the milk is heated and the curdling will be even stronger @@KevinKos
I am having a hard time getting my cocktail to pass through the filter, I left for 24 hours and still only 1/3 had passed through. I tried with cheesecloth and also with coffee filter any ideas?
Has anyone tried it yet, I'm and it's not working, I'm doing 8oz of strawberry sipsmith, 1oz of Graham cracker syrup I made, and 6 dashes of bitters along with 3oz of rehydrated milk based on my powders recommended method, I'm not getting separation at all like Kevin, any ideas
im sorry my friend but this technique did not clarify nearly as well as using fresh milk for me and to be honest none of your drinks looked clarified either after your demonstration.
What’s a cocktail that you’d like to make with this technique 🤩?
Follow Daniel Villa: instagram.com/cocktailcavalier/
If you like what we do, you can also support the channel here:
🎩 Cocktail Time Patreon: www.patreon.com/cocktailtime
🍸 Buy me a Cocktail: www.buymeacoffee.com/kevinkos
👕 Merch: my-store-11171765.creator-spring.com
🛒 My Store: kit.co/KevinKos
🌍 Web Page: www.kevinkos.com/
I'd love to try what it does to a Negroni!
Gentleman's health!!!
Negroni , c'est pas mal, ça ressort couleur aperol après filtration. Ce petit côté soyeux des clarifiés, ça le fait
I actually needed something like this. I’m trying to write a Game of Thrones cocktail book and was struggling with Shade of the Evening. Daenerys in the book says it tastes like honey, anise and cream (she actually says it tastes like everything she’s ever known but I’d rather just stick with the good flavour profile she gave) and I was wanting to make it an old fashioned as I wanted it to be clear enough to dye a purple with butterfly pea blossom, but adding cream like she says it would taste like would ruin the colour, but traditional milk clarification would add both a flavour i dont want (citrus; though I can excuse that because since she states it tastes like everything she’s ever known, she does have fond memories about a lemon tree so it’s safe to assume she also is familar with lemons very much), but more importantly the acidity would turn the butterfly pea blossom much more vibrant purple whereas I want it to be very dark inky purple
I would like to try a white russian elevated version or a sazerac twist...
But as i can see with this process we dont get such clear results as with the classic milk wash process...but it still gives every silky mouth feel...very good and creative
🥛 the best part about this technique is being able to rehydrate the milk with pretty much anything! I need to give it a go with cold brew
How did it go?
Old fashion is my go-to cocktail. This will be a fun twist! Thanks! 🥛
I’ve been using this technique (the powdered coconut milk version) for a few months now with varying success. It won’t always curdle, so I’ve had to resort to using ~1 oz of a 6% citric acid solution per 750 ml of liquid to jump start things.
It’s a nifty theory that works in paper, but not so much in real world applications.
even with having to add acid, it sounds like it might be easier than using non-powdered coconut milk? I havent tried using coconut milk to clarify yet I've heard its harder to get it to curdle
@@djestouff Getting coconut milk to curdle isn’t difficult.
And trust me, this powdered milk thing is a waste of time, at least for the coconut milk version. Even the guy who came up with it kind of admitted to it on his Instagram page.
I have to admit this brings back memories of my childhood. My grandmother always made milk from powder and baked with it a lot. Must try this.
Please please please release the small little clips of Kevin that were shown at the beginning somewhere. Absolutely perfect xD
🤣🤣 Glad you like it!
Very nice and quite useful video !! Thank you for sharing the knowledge 🥃
Hm, I’m gonna try to use this on a homemade Falernum. Thanks for the recipe Kevin!
🥛Cheers. It's not quite clear but I am curious about how it rounds out the cocktails and what sort of additional notes you can add using toasted milk powders.
🥛 Thanks for another fun video, looking forward to trying this out! I know that these things can certainly vary based on environmental factors, but it would be great to have a very general guess at how long the straining process might take, to see if I did something horribly wrong, or if I just need to be more patient. Are we talking 2 hours? A day?
love the history lesson at the end!
I am more than lost in between your very fancy mixing method and your product placement, having a somehow smart looking make you someone respectable and smart
🥛 I have actually used this method before. I used it in a manhattan to get a better mouthfeel and walnut bitters instead of ango for the season. I will be trying the pina colada if I can find powdered coconut milk in the stores. Otherwise I will be getting it online
🥛Wonderful video , love the information and history lessons 👌
🥛- Interesting technique. For the powdered milk you mentioned a nutty taste from the baking, but did you also have the aftertaste associated with a regular milk wash, or does the removal of the citrus mean that you taste more of the bourbon notes?
🥛cheers to another fantastic video by you guys. Looking forward to next weeks video.
🥛I'm a big fan of Milk Punch so I'm going to have to try these out. Cheers
Great video!!! What should be the ratio between the cocktail and milk in liquid if want to use this technique for other cocktails ?
Some questions!
The results don’t seem very clear
Milk powder clarifications is always a bit cloudy?
I’m thinking baked coconut powder milk and clarify for my coffee cocktail
Great video as always.
But i have a question, is it really necessary bake the powder milk? Why is coconut milk powder not baked?
Thanks!
🥛, Thanks! Will try it!
How many takes, and at what point did you sneak in a little citric acid?
🥛killin it. Love the pineapple tea idea.
Here is the thing- I have seen this in a different video earlier (probably somebody copied Kevin?)- but the result was similar…: I am doubting that powdered milk is clarifying much at all!
Let me explain: real milk clarifications are even filtering out some pigments in the drink- the drink becomes noticeable lighter (even considering additional dilution) - but this technique doesn’t really has any effect - plus it seems that the drink becomes “hazier” than the outgoing liquid. Maybe somebody tries it with something originally cloudy??
I don’t hate here. I think it is amazing to add some roasted milk solid notes etc. But calling it clarification - only because the powdered milk separates is at this point a stretch!
Hi Kevin, thanks for the new vid❤❤
Quick question, doesn’t milk clarifying get rid of most of the milky flavor only retain its texture? Does this technic keep more of the milk’s original flavor? Since you mentioned both cocktails inherited a lot of flavor from its milk
Since here it ussualy doesn't clarify to the fullest it still has a bit more milky flavor than the regular milk clarification.
Powdered milk is now good for baby’s food and for daddy’s drinks I guess?! 😂
Soon you gonna get mommy milk punch as well 😂😂
Daniel rocking a molchat doma t-shirt ❤
Immediatly I cut open some Milk-Capsules from my Cafissimo for a nice, silky Old Fashion 🥛
Looks great, unfortunate that it's not as clear as one would normally expect from clarification.
Is the powdered milk store-bought or homemade? Does the powdered milk mean milk powder? thanks a lot
Store-bought powdered milk. Cheers!
Does it need to be whole powdered milk or will the nonfat( more common) powdered milk work?
Does this technique still preserve the cocktail when batching the way a traditional milk punch does?
Yes
🥛 i've tried several times using powdered milk, so far i haven't been able to really make clear clarification. always still cloudy, and becomes cloudier after chilling...maybe some brands of powdered milk just wont work
This happens in my case, too. It's less clear than with a regular milk wash technique, but the taste here is different
What if you used regular milk with rennet (what they use to make cheese curds) and calcium (helps the curdling process) Make sure the milk is heated and the curdling will be even stronger @@KevinKos
🥛 Excited to try this
Hope you enjoy
I am having a hard time getting my cocktail to pass through the filter, I left for 24 hours and still only 1/3 had passed through. I tried with cheesecloth and also with coffee filter any ideas?
change the filter, they clog up!
Has anyone tried it yet, I'm and it's not working, I'm doing 8oz of strawberry sipsmith, 1oz of Graham cracker syrup I made, and 6 dashes of bitters along with 3oz of rehydrated milk based on my powders recommended method, I'm not getting separation at all like Kevin, any ideas
Did you heat up the milk before mixing it with the rest of the cocktail?
@@KevinKos yup, just off the stove
I have tried it twice, and mine is not curdling. I don’t see any acid in the ingredients list. Why does it curdle?
Try to heat up the milk
Beautiful🥛
why don't you use organic acids instead of citrus if you don't want any citrus flavour in your milk punch?
When I saw Daniel Villa's T-shirt I was like: Окшк тмбчк крвть
Now all we need is someone to innovate a faster straining method for Milk punches
Buchner Funnel. You’re welcome ✌️
@@eyespy3001 what kind? Glass, plastic? I’m seeing lab grades and kitchen grades
@@johnolmos8670 Whatever fits your budget. The results are the same either way.
🥛Great Episode!
Glad you like it!
🥛 Cheers!
Молчат дома🤣 прикольная надпись на футболке
I made it to the bottom of the glass 🥛
Congrats! 🥂🥂😊
both sound lovely but don’t look very clear… can’t wait to try putting them in a spinzall :)
Is it still around 1000 USD to buy the machine? I saw they had a waiting list.
😊
OMG, are you Polish?
🥛 Just joined Patreon.
im sorry my friend but this technique did not clarify nearly as well as using fresh milk for me and to be honest none of your drinks looked clarified either after your demonstration.
МОЛЧАТ ДОМА
🥛cheers
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Ооо, тоскаа)
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hi Mini Ben 🍼🍼🍼
Ton jero pou to ksera r kevinn
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МОЛЧАТ ДОМА
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