matcha cardamom milk punch

2 lemons (peels and juice)
2 limes (peels and juice)
2 cups pineapple juice
1 cup sugar
2 tsp. matcha powder
3 Spicewalla Whole Cloves
10 Spicewalla Coriander Seeds
2 tsp. Spicewalla Green Cardamom Powder
1 Spicewalla Star Anise
1 can coconut milk
1 can coconut cream
2 cups + ½ cup boiling water, separated
1 cup cognac
1 cup aged light rum
⅓ cup Midori melon liqueur

preparation
1. Combine coconut milk and coconut cream in a large mixing bowl and whisk until thoroughly combined. Don't whisk too hard or it will start to whip! Set aside.
2. Combine matcha powder and 1/2 cup boiling water in a small bowl, and stir to combine.
3. Add the remaining ingredients to a large container, adding the remaining 2 cups of boiling water last. Stir well.
4. Add the coconut mixture to the large container and stir again. Don't be scared, the milk will curdle! This is what you want!
5. Cover your container and let it sit for 24 hours.
6. Use a fine filter bag (like the kind used to make almond milk) or a double layer of cheesecloth to very carefully strain your milk punch. This process will take a while, so be patient! Pour slowly, a little at a time, taking care not to agitate the curdled liquid.
7. Repeat the straining process at least one more time, the goal is to clarify the punch so that it is clear and beautiful. The curdled milk "raft" will act as a filter for a finer strain.
8. Once you've achieved the level of clarity that you're happy with, bottle and chill.
9. Serve cold over ice or in a frozen coupe glass. Garnish with a pinch of matcha powder! Festive!