Milk Punch

Ingredients

• 1.5 quarts Rum (Original recipe called for 6 quarts for a 12-quart batch)
• 1 cup Brandy (Original recipe called for 1 quart for a 12-quart batch)
• 1 cup Lime juice, freshly squeezed (Original recipe called for 1 quart for a 12-quart batch)
• 1 pound White sugar (Original recipe called for 2 seers (approximately 2 pounds) for a 12-quart batch)
• 3 cups Cold water (For making the syrup; original recipe called for 3 quarts for a 12-quart batch)
• 2 cups Whole milk (Must be heated to boiling; original recipe called for 2 seers (approximately 2 quarts) for a 12-quart batch)
• 10 limes worth Lime peels (Peels only, no white pith; original recipe called for 40 limes for a 12-quart batch)
• 0.75 nutmegs Nutmeg, whole (To be grated; original recipe called for 3 nutmegs for a 12-quart batch)

Instructions

1. 1Place the lime peels in a bottle or jar and add 1 cup of the rum. Seal and let steep for 2 days at room temperature, shaking occasionally.
2. 2In a medium saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves completely. Grate the nutmeg directly into the syrup. Remove from heat and let cool to room temperature.
3. 3In a small saucepan, heat the milk over medium heat until it just reaches a boil. Remove from heat immediately.
4. 4In a large non-reactive vessel (glass, ceramic, or stainless steel), combine the lime-infused rum (strained to remove peels), the remaining rum, the brandy, and the cooled sugar syrup. Stir well to combine.
5. 5Gradually add the lime juice to the rum mixture, stirring constantly as you pour. The mixture may begin to look slightly cloudy.
6. 6While stirring the punch mixture constantly, slowly pour in the boiling hot milk in a thin stream. The milk will curdle immediately, forming white curds. Continue stirring gently for 1-2 minutes after all milk is added. The curds will trap impurities and clarify the punch.
7. 7Cover the vessel and let the mixture stand undisturbed at room temperature for 1-2 hours. The milk curds will settle and form a filter bed.
8. 8Line a funnel or strainer with clean flannel cloth or several layers of cheesecloth. Carefully ladle the punch through the cloth, avoiding disturbing the curds at the bottom. The first pass may be cloudy; strain it through the same cloth several more times (3-5 times total) until the liquid drips completely clear. Do not squeeze or press the cloth.
9. 9Once the punch is crystal clear, carefully pour or funnel it into clean glass bottles. Cork or cap tightly. The clarified milk punch can be stored at room temperature for several months or refrigerated for even longer shelf life.