Uploaded December 2025 | Updated September 2026, 3 weeks ago
Go to zbiotics.com/ANDERS and use Anders at checkout for 15% off any first time orders of ZBiotics probiotics.
Today we’re making Hot Tiger’s Milk, a warm spin on a drink that traces back to the 1800s. Most versions are cold, but it’s the holidays, so I thought I’d make a festive version based on a recipe by Don the Beachcomber. It’s rich, cozy, mildly spiced, and basically a Hot Buttered Rum meets Coquito. If you love classic cocktails with a seasonal twist, this one’s perfect for the holidays. Cheers!
Get your bottles at House of Bitter Bear 👉 houseofbitterbear.com
Try my grenadine & falernum 👉 gatherandset.com/collections/cocktail-syrups/products/anders-bar-cart-essentials-grenadine-falernum
Don’t forget the merch! 👉 gatherandset.com/collections/anders-erickson-collection
My newsletter: anderserickson.com
Video/editing/illustrations by Azusa Inaba 🎥 🎨
———
CHAPTERS
00:00 Intro
00:16 The History
02:25 ZBiotics
03:13 The Ingredients
04:13 The Batter
07:12 The Booze
07:32 The Recipe
08:27 Sips & Sign Off
———
HOT TIGER’S MILK RECIPE 7:45
1 oz (30 ml) Tiger’s Milk Batter*
1.5 oz (45 ml) El Dorado 8 Year Demerara rum
1.5 oz (45 ml) evaporated milk
5 oz (~150 ml) boiling water
Grated nutmeg & clove-studded orange peel for garnish
*TIGER’S MILK BATTER RECIPE 4:13
4 Tbs (1/2 stick) unsalted butter (softened)
4 oz (~120 ml) cream of coconut (Coco López or homemade**)
3/4 oz (45 ml) clover honey
1/2 tsp ground cinnamon
12 drops orange blossom water
Pinch of salt
2 tsp hot water
**RICH CREAM OF COCONUT
425g (~2.25 cups) granulated sugar
400ml (1 can) unsweetened coconut cream
1/4 tsp sea salt
- Combine everything in a saucepan and warm gently (no boiling) until the sugar dissolves.
———
THE BOOKS MENTIONED
Bartender’s Guide (1887 Reprint), Jerry Thomas: amzn.to/4iTb4w3
Sippin’ Safari, Jeff Berry: amzn.to/3DyPasf
THE TOOLS
To The Bar Mat: https://rb.gy/ds3osd
My workhorse double jigger: amzn.to/3lmmKrK
My mini carafe: amzn.to/3iezKkZ
Silicone spatula set: amzn.to/44pFos8
Mini whisk: amzn.to/3HDwkVX
Electric kettle: amzn.to/3J7dAMu
Zester: amzn.to/2VCLDF0
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Special thanks to our top-tier patrons:
Adam Greetis
Brandon Carey
Randy Calegari
Matthew Crowley
Kevin
Dzomery
Derek Patstone
Rick Turoczy
Joshua Penley
Sheri Muilenburg
Connie & Rob Chapin
Chris Roberts
Howard Pollack
Bruce Stark
Brian Gordon
David Byrne
Randall Randall
Nick
D Pilaitis
Jonathan Shaffer
Melanie Sumner
Brian R
David Pruett
Brody
Matthew White
Brian Sciarratta
KC JONES
Scott Goode
Allen Saxton
Lara
Charles Snodgrass
Follow Me:
Instagram: instagram.com/anderserickson
Twitter: twitter.com/anderserickson_
Facebook: facebook.com/andersericksoncocktails
Send stuff to:
Anders Erickson
PO Box 248
Baileys Harbor, WI 54202
Go to zbiotics.com/ANDERS and use Anders at checkout for 15% off any first time orders of ZBiotics probiotics.
Today we’re making Hot Tiger’s Milk, a warm spin on a drink that traces back to the 1800s. Most versions are cold, but it’s the holidays, so I thought I’d make a festive version based on a recipe by Don the Beachcomber. It’s rich, cozy, mildly spiced, and basically a Hot Buttered Rum meets Coquito. If you love classic cocktails with a seasonal twist, this one’s perfect for the holidays. Cheers!
Get your bottles at House of Bitter Bear 👉 houseofbitterbear.com
Try my grenadine & falernum 👉 gatherandset.com/collections/cocktail-syrups/products/anders-bar-cart-essentials-grenadine-falernum
Don’t forget the merch! 👉 gatherandset.com/collections/anders-erickson-collection
My newsletter: anderserickson.com
Video/editing/illustrations by Azusa Inaba 🎥 🎨
———
CHAPTERS
00:00 Intro
00:16 The History
02:25 ZBiotics
03:13 The Ingredients
04:13 The Batter
07:12 The Booze
07:32 The Recipe
08:27 Sips & Sign Off
———
HOT TIGER’S MILK RECIPE 7:45
1 oz (30 ml) Tiger’s Milk Batter*
1.5 oz (45 ml) El Dorado 8 Year Demerara rum
1.5 oz (45 ml) evaporated milk
5 oz (~150 ml) boiling water
Grated nutmeg & clove-studded orange peel for garnish
*TIGER’S MILK BATTER RECIPE 4:13
4 Tbs (1/2 stick) unsalted butter (softened)
4 oz (~120 ml) cream of coconut (Coco López or homemade**)
3/4 oz (45 ml) clover honey
1/2 tsp ground cinnamon
12 drops orange blossom water
Pinch of salt
2 tsp hot water
**RICH CREAM OF COCONUT
425g (~2.25 cups) granulated sugar
400ml (1 can) unsweetened coconut cream
1/4 tsp sea salt
- Combine everything in a saucepan and warm gently (no boiling) until the sugar dissolves.
———
THE BOOKS MENTIONED
Bartender’s Guide (1887 Reprint), Jerry Thomas: amzn.to/4iTb4w3
Sippin’ Safari, Jeff Berry: amzn.to/3DyPasf
THE TOOLS
To The Bar Mat: https://rb.gy/ds3osd
My workhorse double jigger: amzn.to/3lmmKrK
My mini carafe: amzn.to/3iezKkZ
Silicone spatula set: amzn.to/44pFos8
Mini whisk: amzn.to/3HDwkVX
Electric kettle: amzn.to/3J7dAMu
Zester: amzn.to/2VCLDF0
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Special thanks to our top-tier patrons:
Adam Greetis
Brandon Carey
Randy Calegari
Matthew Crowley
Kevin
Dzomery
Derek Patstone
Rick Turoczy
Joshua Penley
Sheri Muilenburg
Connie & Rob Chapin
Chris Roberts
Howard Pollack
Bruce Stark
Brian Gordon
David Byrne
Randall Randall
Nick
D Pilaitis
Jonathan Shaffer
Melanie Sumner
Brian R
David Pruett
Brody
Matthew White
Brian Sciarratta
KC JONES
Scott Goode
Allen Saxton
Lara
Charles Snodgrass
Follow Me:
Instagram: instagram.com/anderserickson
Twitter: twitter.com/anderserickson_
Facebook: facebook.com/andersericksoncocktails
Send stuff to:
Anders Erickson
PO Box 248
Baileys Harbor, WI 54202
