California Milk Punch

Ingredients

• 1 stick cinnamon (3-inch)
• 1.5 teaspoons coriander seeds crushed
• 12  tea bags green
• 16 servings ice cubes for serving
• 0.5 cup juice of lemon freshly squeezed (from 3 medium lemons)
• 4.5 teaspoons lemon zest finely grated
• 1 cup brown sugar light packed
• 3 cloves cloves whole crushed
• 16 servings nutmeg freshly grated for garnish
• 0.8 cup rum such as appleton
• 1 cup water 
• 2 cups milk whole
• 750 milliliter frangelico 
• 750 milliliter frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• kitchen thermometer
• cheesecloth

Directions

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