Description
This festive Thanksgiving Punch is a refreshing and flavorful drink perfect for holiday gatherings. Combining apple cider, ginger ale (or champagne for a bubbly twist), fresh fruit slices, and warm spices, this punch offers a delightful balance of sweet, tart, and spice with a beautiful presentation. The non-alcoholic option makes it inclusive for all guests to enjoy.
Ingredients
Scale
Base
- 1 Gallon Apple Cider
- 48 oz Ginger Ale (or Champagne)
Fruits
- 1 Red Apple, sliced thin
- 1 Green Apple, sliced thin
- 1 Navel Orange, sliced thin
- 1 cup Frozen Cranberries
Spices and Garnish
- 1 tbsp Pumpkin Pie Spice
- 5 Cinnamon Sticks (for garnish)
Instructions
- Mix Pumpkin Pie Spice with Apple Cider: In a large drink jar, pour 2 cups of apple cider. Whisk in 1 tablespoon of pumpkin pie spice thoroughly until it is smooth and fully incorporated to infuse the cider with warm fall flavors.
- Add Remaining Liquids: Pour the remaining apple cider along with 48 ounces of ginger ale or champagne into the jar, depending on your preference for a non-alcoholic or alcoholic punch. This adds effervescence and sweetness to the drink.
- Add Fruit and Garnishes: Add sliced red apple, green apple, navel orange, frozen cranberries, and cinnamon sticks directly into the punch jar. These ingredients add fresh, tangy flavors and visual appeal.
- Combine Ingredients: Stir gently to combine all ingredients, making sure the fruit and spices are evenly distributed but avoiding too much agitation to maintain fizz.
- Chill Before Serving: Refrigerate the punch for 2-3 hours to allow the flavors to meld together and serve it chilled, either directly from the jar or poured over ice.
Notes
- For an adult version, substitute ginger ale with champagne as noted.
- Use fresh fruit for the best flavor and appearance.
- Can be prepared a few hours ahead to maximize flavor melding.
- Stir gently when serving to avoid losing carbonation.
- The punch is best served cold and within 24 hours for freshness.
