Lemon Milk Punch Mocktail

Ingredients

• Peel from 3 lemons, removed in wide strips
• 3/4 cup turbinado sugar
• 1/2 cup fresh lemon juice
• 2 cups strong brewed black tea, cooled
• 1 cup cold water
• 1 tablespoon unsulfured molasses
• 4 cups whole milk
• 1/4 teaspoon vanilla powder
• Freshly grated nutmeg, for serving

Directions

1. Combine the lemon peels and turbinado sugar in a large heatproof bowl. Rub them together with your fingers or a muddler until the sugar looks damp and fragrant, then let it sit for at least 1 hour.
2. Add the lemon juice, cooled black tea, cold water, and molasses to the lemon sugar. Stir until the sugar is mostly dissolved.
3. Warm the milk in a saucepan over medium heat until it is steaming but not boiling. Stir in the vanilla powder, then slowly pour the lemon mixture into the hot milk while stirring gently. The milk should separate into soft curds and a cloudy liquid.
4. Let the mixture rest for 30 minutes so the curds can fully form. Set a fine mesh sieve over a pitcher and line it with a coffee filter or several layers of cheesecloth. Strain the punch slowly without pressing on the curds.
5. Chill until cold, then taste and adjust with a splash of water or simple syrup if needed. Serve over ice with freshly grated nutmeg on top.