Mulled Milk Punch

For the Tea:  Begin by making a strong cup of sweet tea with the Northwest Tea Time. Pour the nearly boiling water over the tea in a heatproof cup. Steep for 4 minutes, strain and combine with the sugar. Stir to dissolve and set it aside to cool.

For the Milk Infusion: Next, in a heavy bottomed pan, bring the milk to a boil. Turn off the heat and stir in the Mulling Spices. Put a lid on the pot and set it aside to cool as well.

For the Milk Punch:  While the tea and milk mixtures are cooling, combine lemon juice and peel, rum, brandy, and whiskey in a large wide mouthed jar.

Once the tea has cooled to room temperature, transfer it into the jar with the alcohol mixture. Stir to combine.

Pour the cooled milk and spice mixture into the alcohol/tea/lemon mixture and give it one quick stir. This is where the magic starts to happen. You'll immediately see the punch start to curdle, and that's good. Cover mixture and let it sit overnight in the refrigerator.

The next day, strain the mixture through a fine mesh strainer. Then run the punch through a cheese cloth and as a final step, run it through a paper coffee filter. Don't be tempted to push the liquid through. Running it through the coffee filter may take up to an hour, but its slow drip will make for a crystal clear milk punch.

Serve this punch cold with a large ice cube. A lemon peel garnish will make it fruitier and fragrant.