Add the cooked cookies to a jar with the white rum and cover.
Let this sit in a room temp, dark spot for 48 hours.
After 48 hours, pour the mixture through a strainer over a bowl. If there are crumbs/chunks that get through the strainer, strain through again through a coffee filter to get those out.
In a separate bowl, combine the infused rum, lime juice, nutmeg simple syrup and amaretto.
Stir well.
In a separate bowl, add the whole milk.
Pour the cocktail INTO the milk and cover the bowl.
Let this sit in a room temp spot for at least 2 hours. The milk will curdle – this is supposed to happen!
After at least 2 hours, pour this through a coffee filter. Set it aside at room temp and let it strain through.
This will take around 4-6 hours to fully strain through. Best to let it strain through overnight!
Once strained through, serve over large clear ice cube.
Garnish with freshly grated nutmeg.
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