Coffee Milk Punch

• 1/2 pound ground coffee (ground for French press)
• 64 ounces whole milk
• 1 cup superfine sugar
• 8 ounces fresh lemon juice
• Two 750-ml bottles white rum
• Two-thirds 750-ml bottle Benedictine (brandy-based herbal liqueur)
• One-half 750-ml bottle maraschino liqueur
• 1 1/2 teaspoons freshly grated nutmeg
• Ice, preferably 1 large block

1. In a large pitcher, stir the ground coffee with the milk and refrigerate for 24 hours.
2. Pour the coffee milk through a fine strainer into a large saucepan and warm over moderate heat; keep warm.
3. In a large bowl, stir the sugar with the lemon juice until the sugar dissolves.
4. Stir in the rum, Benedictine, maraschino liqueur and nutmeg.
5. Add the warm milk; the mixture will look curdled.
6. Pour the mixture through a fine strainer into a punch bowl and let cool, then refrigerate until chilled, about 2 hours.
7. Add ice.

ground coffee, milk, sugar, lemon juice, nutmeg, block

Taken from www.foodandwine.com/recipes/coffee-milk-punch-cocktails-2011 (may not work)