• Prep Time: 25 minutes
  • Cook Time: 5 minutes

Number of servings


  • 4 cups milk
  • 6 Cara Cara oranges
  • 6 Navel oranges
  • 2 lemons
  • .67 cup sugar
  • 2 cups water
  • .5 cup chamomile
  • 2 sticks cinnamon
  • 2 tbsp peppercorns


  1. Zest the lemons, 2 Cara Cara oranges and 2 Navel oranges and juice the zested fruit and the remainder (saving the spent shells for stock.) Stir the juice and zest together. Set aside.
  2. Heat on high water, sugar, chamomile, cinnamon and peppercorns stirring until boiling. Take off heat and let steep for 15 min. Strain and set aside to come to room temp.
  3. Heat milk on medium heat until it starts to simmer. Stir occasionally to keep milk from scorching. When it starts to simmer pull off heat and pour into a glass measuring cup. To this slowly pour in the zest/juice mix from step 1. Do not stir. Cover with cheesecloth and set in fridge for at least an hour.
  4. After an hour or two remove cheesecloth and line a funnel with it. Pour the milk/juice mixture through the cheesecloth. Now gather the corners of the cheesecloth together and wrap it around the curds. Now twist the corners around each other and keep twisting. This should push the rest of the liquid out of the curds.
  5. Add the tea mix from step 2 to the liquid from step 4 and stir. Bottle. Should keep for years in a cool place. Refrigerate for at least 4 hours before serving.
  6. Remove from fridge. Pour over 1 large cube of ice in an old fashioned glass. Garnish with a cara cara orange peel.