California Milk Punch Recipe

• 1 (750-milliliter) bottle pisco
• 3/4 cup aged Jamaican rum, such as Appleton
• Finely grated zest of 3 medium lemons (about 4 1/2 teaspoons)
• 1/2 cup freshly squeezed lemon juice (from about 3 medium lemons)
• 1 (3-inch) cinnamon stick
• 1 1/2 teaspoons coriander seeds, lightly crushed
• 3 whole cloves, lightly crushed
• 1 cup packed light brown sugar
• 1 cup water
• 12 green tea bags
• 2 cups whole milk
• Ice, for serving
• Freshly grated nutmeg, for garnish

1. Combine the pisco, rum, lemon zest, lemon juice, and spices in a 2-quart container.
2. Cover and let infuse at room temperature for 2 days.
3. Set a large fine-mesh strainer over a large bowl.
4. Pour the infused pisco mixture through the strainer and discard the contents of the strainer; set the infused pisco aside.
5. Bring the brown sugar and water to a simmer in a small saucepan over high heat, stirring until the sugar dissolves.
6. Remove the pan from the heat, add the tea bags, and let steep for 6 minutes.
7. Remove the tea bags, pressing on them with the back of a spoon to extract all of the liquid.
8. Add the green tea syrup to the infused pisco and set aside.
9. Place the milk in a small saucepan over medium heat until its almost hot and reaches 140 degrees F on an instant-read thermometer (do not let the mixture steam), about 4 minutes.
10. Add the milk to the pisco-tea mixture and stir to combine (it will curdle).
11. Cover and refrigerate for 3 days.
12. Line a fine-mesh strainer with cheesecloth and set it over a large bowl.
13. Pour the milk punch through the strainer and discard the contents of the strainer.
14. Transfer the punch to a 2-quart container and refrigerate.
15. Before serving, stir to recombine the ingredients.
16. Serve chilled over ice topped with freshly grated nutmeg.

aged, lemons, freshly squeezed lemon juice, cinnamon stick, coriander seeds, brown sugar, water, milk, nutmeg

Taken from www.chowhound.com/recipes/california-milk-punch-30243 (may not work)