Combine rum, ginger liqueur, brewed tea, pineapple juice, Torani Lychee Syrup, and Angostura Bitters in a large bowl and mix.
Over medium-low heat, heat the milk in a saucepan, stirring continuously until the milk begins to bubble around the edges (taking care not to let it boil).
Add the milk to the mixing bowl, stir until it begins to coagulate, and let the mixture sit for 1 hour.
Strain twice. First through a cheesecloth, and second, through a coffee filter until the mixture is clarified.
Bottle into a container to store in the fridge. Once ready to serve, pour over ice in a fancy tea cup and enjoy!
