This recipe is an adaptation of a basic milk punch from the New York restaurant <a href="http://betony-nyc.com/">Betony</a>, known for their choose-your-own-adventure option for milk punch. And you can make it up to a week ahead of time! It's not like those cream-heavy versions you might see akin to eggnog—the milk ends up acting more like an egg white in a flip here, but on a punch-size scale, or you can drink the base on its own once the curds have settled to the bottom. I made the rosemary simple syrup with Simply Organic's <a href="http://f52.co/2g1pYQl">dried rosemary</a> which turned out lovely and big on flavor.

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