Spiced Apple Cider Punch (Serve Warm or Cold!)
This cozy, crowd-pleasing punch is full of fall flavor and warm spices. Serve it hot from the stove on chilly days or chilled and sparkling for festive gatherings. Easy to make ahead and adaptable for kids or adults - your guests will love every sip!
Equipment
- large stock pot
- punch bowl for cold version
Ingredients
For the Punch
- 4 1/2 cups unfiltered apple cider unsweetened
- 1 can frozen orange juice concentrate thawed
- 2 1/4 cups water
- 1/2 cup granulated sugar
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 4 whole cloves
- 4 cinnamon sticks about 4 inches each
- 1 liter ginger ale chilled, for cold punch only
Optional Garnishes
- Orange slices
- Lemon slices
- Pear slices
- Whole cloves and cinnamon sticks
- whole star anise (just one or two)
- Fresh cranberries
- Rosemary sprigs
Instructions
For Warm Punch:
- In a large stockpot or slow cooker, combine the apple cider, orange juice concentrate, water, sugar, nutmeg, ginger, cloves, and cinnamon sticks.
- Bring to a gentle simmer over medium-high heat, stirring until the sugar has completely dissolved.
- Reduce the heat to low and let it simmer gently for 1 hour, stirring occasionally, until the punch is fragrant and the spices are well-steeped.
- Remove the cloves and cinnamon sticks with a small sieve if desired.
- Garnish with your choice of toppings: orange and lemon slices, cranberries, rosemary sprigs, cinnamon sticks, whole cloves, star anise.
- Ladle the warm punch into mugs or cups, garnish as desired, and serve immediately. Tip: Keep warm in a slow cooker on the “warm” setting for serving during parties.
For Cold Punch:
- Prepare the punch as above, simmering and steeping the mixture for 1 hour.
- Allow the punch to cool completely to room temperature.
- Strain the punch into a large pitcher or jug, then refrigerate until well chilled—about 4 hours or overnight.
- When ready to serve, pour the chilled punch into a punch bowl and stir in the ginger ale.
- For a grown-up twist, replace the ginger ale with a bottle of prosecco, champagne, or sparkling white wine.
- Garnish with orange and lemon slices, cranberries, rosemary sprigs, or star anise, and serve chilled.
Notes
Orange Juice Concentrate: Frozen concentrate can be soooo tart (!) but it adds a bright citrus balance. Don’t skip the sugar - it helps round out the tartness.
Make Ahead: You can make the base of the punch a day ahead. Warm before serving or chill for the cold version.
Serving Tip: Keep extra citrus slices on the side. A squeeze of fresh lemon or orange adds a lovely brightness to each cup.
Spice Tip: The combination of nutmeg, ginger, cloves, and cinnamon gives that classic fall flavor. Star anise adds a pretty touch and a subtle hint of licorice when used as garnish.
Tried this recipe?Let us know how it was!