Go Back
Halloween Cider Punch Recipe:
Ash Tyrrell

Halloween Cider Punch Recipe:

I put this Halloween cider punch together for the first time when I was hosting a last-minute fall get-together and had zero energy for a complicated cocktail list. I grabbed a gallon of apple cider, a few oranges, and some cinnamon sticks, and honestly, it turned out better than half the fussy drinks I've made before.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 8 cups apple cider — the backbone of the whole punch so use fresh, unfiltered cider if you can find it
  • 1 cup orange juice — adds brightness and balances out the deep spiced apple flavor
  • ¼ cup fresh lemon juice — a splash of acidity keeps the punch from tasting flat or one-note
  • 1 cup spiced rum or whiskey optional — this is what turns it into apple cider punch alcohol for the adults
  • 2 apples sliced — floating apple slices look festive and soak up flavor the longer they sit
  • 1 orange sliced — adds color and a citrusy aroma every time you ladle out a glass
  • 3 cinnamon sticks — these steep right in the punch and give it that cozy warm-spice smell
  • 2 cups ginger ale — added last for fizz so the bubbles don't go flat before serving

Method
 

  1. Pour the apple cider, orange juice, and lemon juice into your punch bowl or a large pitcher. Give everything a good stir so the flavors start blending together right from the start.
  2. If you're making the spiked version, pour in your spiced rum or whiskey now and stir it through. For a halloween punch mocktail, just skip this step entirely and move on to the fruit.
  3. Drop in your sliced apples, orange slices, and cinnamon sticks. They'll float on top and slowly infuse the punch with extra flavor and aroma while it chills.
  4. Cover the bowl and refrigerate it for at least one hour before serving. This step lets all those spiced, fruity flavors meld together into one cohesive drink instead of tasting separate.
  5. Right before your guests arrive, pour in the ginger ale for fizz. Ladle the punch over glasses filled with ice, making sure to scoop up a few apple or orange slices in each pour.

Notes

  • I always chill my apple cider ahead of time so the punch doesn't sit around waiting to get cold.
  • I like adding the ginger ale at the very last minute, since it loses its fizz fast once it's mixed in.
  • I use a bundt-pan ice ring instead of loose ice cubes, which keeps the punch cold without watering it down.
  • I slice my apples right before serving so they don't brown and look unappetizing in the bowl.
  • I taste as I go, since ciders vary a lot in sweetness from brand to brand.