Mary Rockett's Milk Punch

Infuse the peeled lemon rinds, ensuring no pith is included, in the brandy for twenty-four to forty-eight hours.

Add the water, freshly squeezed lemon juice, and sugar to the infused brandy.

Heat the milk until it is scalding hot, stirring frequently. Then, add the hot milk to the mixture and stir gently until it curdles.

Grate the nutmeg into the mixture and allow it to rest for an hour.

Strain the mixture through several layers of cheesecloth into bottles.

Over time, some sediment may settle. You can draw off the clear liquid and rebottle, or strain again before serving.

Chill the bottled punch before serving.