Ovaltine Milk Punch

Adapted by StarChefs.com
March 2019
Yield: 58 to 62 ounces


One 750-milliliter bottle Bols Genever
1 cup lemon juice
¾ cup plus 1 tablespoon dry red wine
¾ cup plus 1 tablespoon rich demarara syrup
1 quart milk
¼ cup Ovaltine powder


In a nonreactive, 1-gallon vessel, combine genever, lemon juice, wine, and syrup. In a pot over medium heat, combine milk and Ovaltine, stirring occasionally. As soon as mixture simmers, pour into genever mixture; cool. Cover and refrigerate 24 hours. Strain once through a chinois and strain again through a chinois lined with Chemex coffee filters. Bottle and refrigerate punch. As the punch ages, it will clarify further as solids fall to the bottom. These can be removed by straining once more through a chinois lined with coffee filters.