1. Peel lemons and chop spices. Add the peels of lemons, nutmeg, cinnamon stick and star anise to a container along with the brandy and rum and let set 2 hours or up to 12 hours preferably. Strain out the solids. Add sugar, water, lemon juice and pineapple juice to the infused booze mixture and stir to dissolve the sugar.
2.  In a non-reactive container, add the cold milk. Slowly pour in the cocktail into the milk. Stir. Let set for a few hours in the fridge to let the milk do its thing (a.k.a. curdle) do not stir. When the whey has formed into a “web” in the container and settle to the bottom, it’s time to strain. You can leave it for up to 24 hours.
3. Put a cheese cloth over a container or jar with a funnel. I used a Chemex coffee maker. Slowly strain into the cheesecloth. It will take a bit to fully strain. Strain again, but this time use the coffee filter in a funnel over another container. The cheese cloth catches the bigger clumps of  whey, but lets some smaller whey through. The coffee filter catches the rest, but wont get clogged with the thicker whey, which can take hours to strain!
4. Et viola! there you have it a clear milk punch that will last for months in the fridge.

TO SERVE

• Pour into a glass with a large cube, preferably clear ice to show off all your hard work clarifying
• .Grate of nutmeg on top with a lemon peel and optional pineapple leaf.