Black Tea-Port Milk Punch
Despite the name, this punch doesn't actually end up containing milk - the milk is used to clarify and smooth the mixture.
1 cup whole milk
2 cups brewed black tea
⅔ cup Batavia Arrack
⅔ cup ruby port
⅓ cup plus 4 teaspoons (3 ounces) sugar
⅓ cup lemon juice
Place milk in 8-cup liquid measuring cup or large pitcher; set aside. In 4-cup liquid measuring cup or large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until sugar dissolves.
Pour tea mixture into milk. Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
Line fine-mesh strainer with coffee filter and set over large measuring cup or bowl. Gently pour tea-milk mixture into coffee filter and let drain. Drain strained punch mixture through curds in coffee filter one more time. Discard curds and coffee filter. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. To serve, pour ¼ cup to 3/8 cup chilled punch into small glass.