On a frosty winter evening, you really want to sit in front of the fireplace, wrap yourself in a woolen blanket and sip a spicy and hot drink while enjoying a pleasant conversation with friends. Apple punch is perfect for this occasion! This drink can be made either alcoholic or non-alcoholic. Let's look at both recipes for making apple punch.

Apple non-alcoholic

Ingredients:

• apples – 2 kg;
• water – 1 l;
• granulated sugar – 200 g;
• lemon – 1 pc.;
• cloves – 15 pcs.;
• cinnamon – 2 sticks;
• peppercorns – 6 pcs.

Preparation

So, to prepare the drink, we wash the apples, wipe them, cut them into quarters and carefully remove the core. Now, using a juicer, we extract juice from fruits. To make it more transparent, pour it into a saucepan and heat it on the stove. Dilute it a little with water and strain through cheesecloth. Without letting the juice cool, put it back on low heat on the stove and add granulated sugar. We remove the zest from the lemon, cut the fruit itself into slices and put it in a saucepan with apple juice. We also throw in cloves, allspice and cinnamon. Cover the container with a lid and keep it on low heat for 5 minutes, without letting the drink boil. Pour the finished hot toddy into tall glasses and enjoy its spicy taste and fragrant aroma!

Alcoholic apple punch

Ingredients:

• chilled mineral water – 750 ml;
• chilled apple juice – 750 ml;
• chilled cranberry juice – 2 tbsp.;
• vodka – 1 tbsp.;
• ice - for serving;
• mint leaves - for decoration.

Preparation

In a large jug, mix mineral water with, pour in cranberry juice, vodka, throw in berries and mint leaves. Mix everything well, add ice and serve the punch.

Apple-ginger punch

Ingredients:

Preparation

So, take a large saucepan, pour apple brandy into it, add cherry liqueur, juice and ginger green wine. Mix everything thoroughly, heat it up a little and leave to cool. Then put the drink in the refrigerator for an hour and cool. Meanwhile, take the apples, wash them, cut them into slices and attach them to the walls of the glasses. Dilute the chilled drink with ginger ale and pour into glasses.

“Apples, apples in the snow...” On a cold winter evening, this drink will warm both body and soul.

Apple punch is very flavorful and served hot. And if you also have homemade apple juice, then the usefulness of such a drink is undeniable.

Compound:

• 750 ml apple juice
• 3 teaspoons orange zest
• spices:
  • 1 teaspoon ground cinnamon (not heaped)
  • 3 pcs cloves
  • 1/3 teaspoon nutmeg
  • cinnamon sticks (according to the number of glasses)

Non-alcoholic apple punch recipe:

1. For this drink, of course, it is better to use homemade natural apple juice. My juice from apples is more sweet than sour. Therefore, the punch turned out naturally sweet and no additional sweeteners were needed. Of course, you can add sugar to taste. In addition, if the juice is too concentrated for your taste, you can dilute it a little with water.
2. So, first of all, prepare the spices and zest. One medium-sized orange yields just 3 tsp. zest. With this spice ratio, the apple punch turns out quite “cinnamony.” You can change the spice ratio to suit your taste, but keep in mind that cloves are a very powerful spice and the main thing is not to overdo it. Otherwise you will end up with “Clove Punch”.

   

   Preparing the spices

3. Mix the spices and zest and place in cheesecloth. We tie it into a tight knot.

   

   Tie it in gauze

4. Place the pan with apple juice on the fire. We also put a bundle of spices there.
5. Cook the juice for about 20 minutes.

   

   Cooking apple juice with spices

6. At the end of cooking, remove the bundle and pour the hot apple punch into glasses.
7. Add a cinnamon stick to each glass.



Apple Punch

Our most aromatic non-alcoholic apple punch is ready. You can treat yourself while dissolving in the atmosphere of a magical holiday.



Nastia Bordeianu author of the recipe

It may seem strange to us that the etymology of the word “punch” originates from Hindi. Everything becomes clear if you understand the history of this drink. At the beginning of the seventeenth century, Great Britain conquered India. This is how the British military became acquainted with the “tricks” of local cuisine. Among them was “punch”. This word means "five" in Indian. This is exactly how many ingredients make up this drink: water, alcohol, fruit juice, sweetener (sugar or honey) and spices. The British remade the word “punch” into “punch”, but also brought something of their own to this ancient Indian drink. At first, the alcoholic component was ale, brandy, and less often wine. But since 1655, after the British captured Jamaica, the main ingredient (in the classic recipe) was rum. The British popularized the drink throughout the rest of Europe. Thanks to the settlers, he became famous in North America. Below you will read some tips on how to make punch at home. The alcoholic recipe is not limited to one classic one. By changing the ingredients, you can endlessly enjoy different flavors.

Basic rules for making punch

Today, this name refers to a cocktail that uses fruit juice. Moreover, the drink can be with or without alcohol, hot or cold. Instead of water, you can use tea in it (which makes it similar to grog), milk or drink is regulated by adding cognac, rum or, as a “light option,” champagne or dry wine. Place ice cubes in a cold summer punch. The classic recipe requires a high degree of not only alcohol, but also the temperature of the drink. But it should be borne in mind that when heated above sixty degrees, the taste of rum or cognac may not change for the better.

But spices reveal their qualities more fully in a hot environment. Therefore, more of them are added to summer punches, and less to winter ones. This should be especially taken into account with cloves, whose pungent aroma can drown out the delicate taste of the cocktail.

Classic punch: recipe with dark Jamaican rum

First we make the syrup. It is better to boil it in a small amount of water, so that you can then adjust the desired strength and sweetness of the drink. When the sugar or honey is completely dissolved in the water and the syrup reaches the level, add spices. In the classic version, this is a pinch of cinnamon, one clove and nutmeg - on the tip of a knife. We keep the saucepan on the fire for another minute so that the spices “open up”. Dark Jamaican or Barbados rum (one hundred milliliters) is diluted by half with lime juice. Add flavored syrup - as much as you think is necessary. Pour the hot punch into glasses with thick walls so as not to burn your hands. You can decorate the glasses with slices of any cocktail fruit - pineapple, orange or lemon.

Chocolate punch

It's easy to do. Break a 100-gram chocolate bar (dark and without fillers) into small pieces. Place them in a saucepan and fill with boiled water (half a liter). Pour in sugar - approximately 200 grams. Heat over low heat. When the sugar crystals dissolve and the chocolate melts, pour in a liter of red table wine (or sangria) and a glass of cognac. Stirring, bring to a temperature of 60-70 degrees. Pour punch into porcelain mugs. The recipe is alcoholic, and even very alcoholic, since we use red wine or sangria instead of juice. Chocolate plays the role of spices here. To slightly refresh the warm and cozy taste of the cocktail, you can add a cognac cherry or a slice of orange.

Close relative of grog

This is a low-alcohol punch. Only a quarter glass of rum goes there. It is difficult to draw a line between punch and grog - a drink whose main component is tea. Such cocktails perfectly warm, tone and quench your thirst. And the hot punch, the recipe for which is given here, also satisfies - after all, it requires 2-3 egg yolks. We make tea leaves - half a liter. Meanwhile, cut half a peeled lemon into small pieces, removing the seeds along the way. Place the pulp in a saucepan, pour in the tea leaves, add a bag of vanilla sugar and (optional) a pinch of cinnamon. Cover the tea and bring it to a boil, then filter through a strainer. Grind the yolks with 150 grams of granulated sugar. Cool the tea a little and mix with the egg mixture. Place the saucepan in a water bath and, stirring, cook until thickened. Cool again to 70 degrees and pour in the rum.

Flaming Punch

It assumes that you will make this drink directly in front of the guests. The cooking process is entertaining, and the spectacle is spectacular. You can use a fondue saucepan as a container. Pour a bottle of wine, a glass of water, a glass of cognac and vodka into it. Add another 50 grams of granulated sugar. We put this whole hellish mixture on the fire and heat it to approximately 70 degrees. Place one hundred grams of refined sugar cubes in a deep plate. We pour them with a small amount of vodka and set them on fire. As soon as the cubes turn brown, tip the plate with burning sugar into the fondue pot. Then pour the punch into mugs.

"Black cat"

This homemade punch recipe can be made in five minutes. Let natural coffee brew in a cezve (for two small cups). You can add a pinch of cardamom or nutmeg to it - whatever you like. In a cup, grind two egg yolks with a tablespoon of powdered sugar. Add dark rum - 70 milliliters. When the coffee is ready, immediately mix it with the egg mixture. Pour the punch into cups. We savor it hot, preferably with some dessert.

Citrus punch

Squeeze citrus juice into a bottle of dry white wine. This can be one grapefruit and four tangerines or two each of orange and lemon. In a word, a mixture of sour and sweet fruits. Pour 250 grams of sugar into the liquid and stir until it is completely dissolved. As a spice that should flavor the punch, the alcoholic recipe recommends using one or two cloves. You can also add lemon zest to the bottom. Let this liquid sit for about an hour. After this, take out the zest and cloves, and heat the drink to 70 °C. Remove from heat and add a liter of hot water and a bottle (0.5 l) of rum.

Milk punch

Boil a liter of milk, add 120 grams of granulated sugar to it. Stir until the crystals dissolve. When the milk has cooled a little - to 70 degrees - it’s time to pour in the alcohol. This punch is made with rum. The recipe recommends combining it with cognac. It is best to take half a glass of both alcoholic drinks. Stir and pour into tall glasses. Each glass must be “powdered” with grated nutmeg.

Glasse

We have already described how to make coffee punch. The recipe for “Alcoholic cold glass” is its summer version. It takes longer to cook than hot. Brew sweet coffee with grated orange or lemon zest and cool it. Then dilute Arabica beans with citrus juice to taste. Add alcohol too. It can be liqueur (for ladies), cognac or rum (for men). Strain the drink into tall glasses. Beat three or four chilled egg whites in a mixer. Spoon the fluffy foam over the drink.

Folk Punch

Although this drink became famous in Europe thanks to the British, ordinary people in Rus' have long been pampering themselves with something similar. On Maslenitsa, during folk festivities, they cooked in huge cauldrons adding honey, cranberry or raspberry fruit drinks. But this “apple punch” recipe recommends drinking chilled. The basis for it can be cider. Then the drink will be stronger. But a punch made without pulp will also be tasty. Take a liter of cider, mix it with half a glass of any liqueur or cognac, add sugar to taste. Stir until the crystals disappear and cool.

New Year's punch

We usually celebrate this holiday with champagne. But, having drunk a glass while the chimes struck, we are racking our brains about what to do with the unfinished bottle. Or you can make a punch with champagne. The recipe gives us two drink options - hot and cold. But champagne cannot be heated. Therefore, we do this: pour cognac over large lemon rings and set aside for a while. Pour one hundred grams of sugar with mineral water and bring to a boil. Pour in three hundred and fifty grams of dry white wine, add lemons. Put it on low heat again. Heat to 70 degrees and pour into glasses. Glasses should be filled two-thirds full. And pour room temperature champagne into the rest.

"New Year with strawberries"

You can also make a cold punch with champagne. The recipe calls for boiling four hundred grams of frozen strawberries, three teaspoons of grated zest and 50 ml of lemon juice for ten minutes. After this, the mass should be cooled and rubbed through a sieve. Before serving, fill the jug or cup one-quarter full with ice cubes. We put strawberry puree there, pour in two hundred milliliters of champagne, dry white and semi-sweet red wine. All alcoholic drinks must be very chilled.

Bloody Punch

Good to use this one for Halloween. Cranberry juice, added but not mixed with alcohol, due to the different densities of the liquids, produces “bloody” streaks, which gives the drink a gothic appearance. For added intimidation, you can stick jelly spiders and worms (Haribo gummies) on a jug of punch. So, mix half a liter of Pinot Gris wine and apple cider and half a glass of brandy or cognac in a bowl. We put chopped fruit slices - apples, pears, peaches, pineapple slices. Keep in the refrigerator for at least an hour. Then add 0.75 liters of cranberry juice and serve. The jug can be lined on all sides with dry ice cubes - then there will be a hellish smoke effect.

Classic apple punch recipe: Making apple punch does not require any special skill, much labor or exotic ingredients. For example, a domestic recipe for apple punch is made in the following simple way: 3 semerenka apples are grated, poured with hot sugar syrup (0.1 kg of sugar dissolves in boiling water) and apple wine (1.5 l). In a ceramic bowl, this mixture is heated to 80°C, removed from the heat, a glass of cognac is added, and the punch is ready to serve.

Spiced Apple Punch Recipe: An example of making an apple punch recipe with the addition of
spices: prepare a liter of apple juice in a juicer, mix in a saucepan with the pulp of one lemon, peeled and cut into pieces, water (0.5 l), cloves (4 buds) and half a stick of cinnamon. The mixture is heated to a boil, infused for 5 minutes and poured into portions. Sugar can be added to recipes similar to this composition (up to 5 tbsp).

Apple-orange juice punch: 2 oranges are cut into halves, 2 cloves are fixed in their peel. Juice is squeezed out of two oranges, and 1.5 liters of juice with apple pulp. These ingredients are mixed in an enamel pan, 0.1 kg of quince paste and a cinnamon stick are added, the mixture is heated until the quince paste dissolves, then infused for 2 hours. Before pouring into portions, a glass of Calvados is added, the glasses (10 servings) are decorated with pieces of cinnamon sticks and half-slices of orange.

Example of Multivitamin Chilled Apple Punch: 1 liter of apple juice is squeezed out, which is sweetened with two tablespoons. sugar and half a glass of 3-star cognac. The punch is cooled in the refrigerator before serving. This simplest punch to make contains almost the entire spectrum of vitamins necessary for the body (A, E, B1,2,5,6,9,12, C, H, D, PP), minerals and trace elements (aluminum, boron, iron, phosphorus, manganese, sulfur, iodine, chlorine, potassium, magnesium, chromium, calcium, molybdenum, cobalt, copper, sodium, nickel, rubidium, fluorine, zinc), proteins, fats and carbons.

From European recipes Of interest is the rich French apple punch,
containing a minimum percentage of alcohol (20-30 g of Calvados per serving). France is the birthplace of Calvados; in Normandy, a large share of the apple harvest is used to make apple wine - cider, part of which, since 1553, apple vodka - Calvados - has been distilled. It is not surprising that the alcoholic component of French punch is represented by Calvados. To prepare an average of 5 servings of punch, brew 1 liter of strong tea sweetened with brown sugar (100 g), add slices of peeled fruit (0.5 kg of unsweetened apples, pineapple and lime halves) and spices (cinnamon - half a stick, cloves - 2 buds, coriander and Jamaican pepper - 3 grains each). This mixture is heated for 5 minutes over very low heat. Then half a glass of Calvados is poured into the bowl removed from the heat, the punch is filtered and poured into glasses, each of which is decorated with 50 ml of whipped cream and brown sugar.

Classic apple punch recipe: Making apple punch does not require any special skill, much labor or exotic ingredients. For example, a domestic recipe for apple punch is made in the following simple way: 3 semerenka apples are grated, poured with hot sugar syrup (0.1 kg of sugar dissolves in boiling water) and apple wine (1.5 l). In a ceramic bowl, this mixture is heated to 80°C, removed from the heat, a glass of cognac is added, and the punch is ready to serve.

Spiced Apple Punch Recipe: An example of making an apple punch recipe with the addition of
spices: prepare a liter of apple juice in a juicer, mix in a saucepan with the pulp of one lemon, peeled and cut into pieces, water (0.5 l), cloves (4 buds) and half a stick of cinnamon. The mixture is heated to a boil, infused for 5 minutes and poured into portions. Sugar can be added to recipes similar to this composition (up to 5 tbsp).

Apple-orange juice punch: 2 oranges are cut into halves, 2 cloves are fixed in their peel. Juice is squeezed out of two oranges, and 1.5 liters of juice with apple pulp. These ingredients are mixed in an enamel pan, 0.1 kg of quince paste and a cinnamon stick are added, the mixture is heated until the quince paste dissolves, then infused for 2 hours. Before pouring into portions, a glass of Calvados is added, the glasses (10 servings) are decorated with pieces of cinnamon sticks and half-slices of orange.

Example of Multivitamin Chilled Apple Punch: 1 liter of apple juice is squeezed out, which is sweetened with two tablespoons. sugar and half a glass of 3-star cognac. The punch is cooled in the refrigerator before serving. This simplest punch to make contains almost the entire spectrum of vitamins necessary for the body (A, E, B1,2,5,6,9,12, C, H, D, PP), minerals and trace elements (aluminum, boron, iron, phosphorus, manganese, sulfur, iodine, chlorine, potassium, magnesium, chromium, calcium, molybdenum, cobalt, copper, sodium, nickel, rubidium, fluorine, zinc), proteins, fats and carbons.

From European recipes Of interest is the rich French apple punch,
containing a minimum percentage of alcohol (20-30 g of Calvados per serving). France is the birthplace of Calvados; in Normandy, a large share of the apple harvest is used to make apple wine - cider, part of which, since 1553, apple vodka - Calvados - has been distilled. It is not surprising that the alcoholic component of French punch is represented by Calvados. To prepare an average of 5 servings of punch, brew 1 liter of strong tea sweetened with brown sugar (100 g), add slices of peeled fruit (0.5 kg of unsweetened apples, pineapple and lime halves) and spices (cinnamon - half a stick, cloves - 2 buds, coriander and Jamaican pepper - 3 grains each). This mixture is heated for 5 minutes over very low heat. Then half a glass of Calvados is poured into the bowl removed from the heat, the punch is filtered and poured into glasses, each of which is decorated with 50 ml of whipped cream and brown sugar.