The Washington Post, December 5, 2012
Milk adds a wonderfully creamy texture to punch. But as author Dan Searing writes, milk punches -- like this one dating to the reign of Queen Victoria -- can be "challenging" for newbies because citrus and milk is a "combination most cooks are taught to avoid."
The most important thing is to separate all the solids, straining or skimming as many times as necessary, through cheesecloth or a clean dish towel. You'll need a thermometer for this recipe.
MAKE AHEAD: The mixture needs to steep at room temperature for 24 hours.
18 to 24 servings
Combine the brandy, rum and lemon slices in a large container with a tight-fitting lid. Let steep at room temperature for 24 hours.
Heat the milk in a small saucepan over medium to medium-high heat so that it comes to a gentle boil (between 200 and 212 degrees), stirring constantly.
Add the milk to the brandy mixture, along with the sugar and water, stirring to dissolve the sugar and mix well.
Strain the mixture twice into a large pitcher or bowl: first through a fine-mesh strainer, then through several layers of cheesecloth, a clean dish towel or a coffee filter, until all the solids have been separated. Discard the solids.
Serve in a punch bowl over ice, or serve warm from a large pot kept on low heat.
Adapted from Searing’s <a href='http://www.amazon.com/gp/product/1402785828?ie=UTF8&camp=1789&creativeASIN=1402785828&linkCode=xm2&tag=washingtonpost-20'>"The Punch Bowl"</a> (Sterling Epicure, 2011).
Ingredients are too varied for a meaningful analysis.