• 1 cup hot water at 180 degrees
• 3 tablespoons Keemun 
• 1 cup white sugar
• 2 tablespoons Cassia Chip Cinnamon 
• 1 tablespoon Indian Coriander Seed 
• 1 tablespoon Jamaican Allspice 
• 3 Star Anise 
• 6 Green Cardamom Pod 
• Peels of 2 lemons
• 8oz high proof white rum
• 4 oz apple brandy
• 3 oz whiskey
• 2 lemons juiced
• 1-1/2 cups milk boiled and cooled

Heat water and pour over Keemun. Steep for 4 minutes, then strain out the tea leaves. Add the tea to the sugar and stir until dissolved.

In a large bowl muddle the spices and lemon peel, or use a mortar and pestle to break up the spices so they leash out all of their oils. 

Stir in the sweet tea, then add all of the alcohols. Move mixture to a large airtight container with enough space left to add the milk. 

Pour in the milk and give it one quick stir. You'll immediately see the punch start to curdle. Cover mixture and let it sit overnight. 

The next day, strain the mixture through a fine mesh strainer. Next run the punch through a cheese cloth and finally run it through a coffee filter. Don't be tempted to push the liquid through. Running it through the coffee filter may take up to and 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.