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Heat 2.25 cups of water to 208 degrees Fahrenheit
Place 8 Earl Grey tea bags in a container
Pour the hot water over the tea bags and steep for exactly 3 minutes
Remove the tea bags without wringing them out
Dissolve 0.5 cup plus 1 tablespoon of sugar into the tea
Stir in 1 cup of Ruby port, 0.5 cup of dark rum, 0.25 cup of freshly squeezed lemon juice, and 0.25 cup of allspice dram
Cool the mixture to room temperature, approximately 20 minutes
Pour 8 ounces of whole milk into a large glass pitcher
Pour the cooled tea mixture into the milk (not the other way around)
Let the mixture sit undisturbed for 1 hour to allow the acid to curdle the milk proteins
Line a fine mesh strainer or sieve with a large commercial-sized paper coffee filter over another pitcher
Carefully pour the curdled mixture through the filter
Leave the filter undisturbed for another hour
Transfer the filtered liquid to a jar or bottle for chilling and service