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Bum and Milk

A warm beverage of milk, rum, and tea.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and tea work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Bum and Milk

Ingredients

Directions

  1. Mix the rum well with the milk.

  2. Heat the teapot for tea.

  3. Add the tea to the teapot and pour boiling water over it.

  4. Cover with a cozy and let it infuse for three minutes.

  5. Pour off the tea and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Milk + rumtop 12% of all pairs
    Smell alikemoderate
    Cooked together967 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Rum + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together85 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

New milk
Adds creaminess and softens the tea's astringency, making it smoother to drink.
Rum
Adds warmth and aroma that blends into the milk.
Tea
Provides the main flavour as its compounds dissolve into the hot water during infusion.

The step that matters

Infuse for three minutes. Tea leaves keep releasing tannins into hot water, so steeping too long makes the tea bitter. Pouring off the tea at the right time keeps the flavour balanced.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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