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1
Combine the pisco, rum, lemon zest, lemon juice, and spices in a 2-quart container.
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2
Cover and let infuse at room temperature for 2 days.
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3
Set a large fine-mesh strainer over a large bowl.
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4
Pour the infused pisco mixture through the strainer and discard the contents of the strainer; set the infused pisco aside.
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5
Bring the brown sugar and water to a simmer in a small saucepan over high heat, stirring until the sugar dissolves.
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6
Remove the pan from the heat, add the tea bags, and let steep for 6 minutes.
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7
Remove the tea bags, pressing on them with the back of a spoon to extract all of the liquid.
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8
Add the green tea syrup to the infused pisco and set aside.
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9
Place the milk in a small saucepan over medium heat until its almost hot and reaches 140 degrees F on an instant-read thermometer (do not let the mixture steam), about 4 minutes.
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10
Add the milk to the pisco-tea mixture and stir to combine (it will curdle).
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11
Cover and refrigerate for 3 days.
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12
Line a fine-mesh strainer with cheesecloth and set it over a large bowl.
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13
Pour the milk punch through the strainer and discard the contents of the strainer.
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14
Transfer the punch to a 2-quart container and refrigerate.
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15
Before serving, stir to recombine the ingredients.
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16
Serve chilled over ice topped with freshly grated nutmeg.
