For the punch competition at the Cocktail World Cup Team Scotland ( L-R, Aaron Jones, Ben McFarlane and Nick Reed) may not have won (Team U.S.A. took it home that night) but they did come up with a winner. A delicious milk-style punch, with soy milk taking the place of milk milk, some homemade chai, Appleton's 8 Year Old Rum and the 42Below Manuka Honey. When explaining their thinking behind the drink to the judges (including "Punch: The Delights (And Dangers) Of The Holiday Bowl" author David Wondrich, which made it a bit nerve-wracking, to be certain) the team talked about the fast pace of modern life and the popularity of coffee drinks on the go--to that end the punch was served warm, and in paper coffee cups, with sippy lids.
The use of soy was ingenious, keeping the mix from becoming too fatty, too savory--and it was one of the best uses of the hard-to-define Manuka in a cocktail that I've ever experienced. It was perfect for a cool fall night--as it was when we were in New Zealand, and as it's--hopefully--the last few wet, cold weeks of spring here in the North there's still a chance to enjoy this liquid antidote to the chill.
THE WANDERING CHAI
800ml Soy milk
600ml 42 Below Manuka Honey
300ml Appletons 8yo Rum.
300ml Homemade chai syrup (made by boiling down chai tea and 1:1 sugar to water.)
A large knob of butter
Add all ingredients to a saucepan and heat (not boil) until butter is melted and milk warm. Serve in a take away coffee cup with a piece of home made almond and manuka honey praline.