Spiced Apple Cider Punch (Serve Warm or Cold!)

This Spiced Apple Cider Punch is the cozy-meets-refreshing drink you’ll reach for all season long. Serve it warm in mugs or chilled in tumblers – it’s your new fall party essential!

If you live in the South like I do, then you know that the fall season can be a bit of a mystery. One day you’re reaching for a sweater, and the next, you’re turning the A/C back on. It’s hard to know what to wear – and what to serve – when guests drop by. That’s where this Spiced Apple Cider Punch comes to the rescue. It’s a drink that’s delicious both warm and chilled. Cozy and fragrant on rainy fall days, crisp and bubbly on warm ones. It’s the flexible, festive punch that keeps up with the season.

Essential Spices

The warmth of this punch comes from the blend of cozy fall spices that infuse the cider mixture. You’ll need ground nutmeg, ground ginger, whole cloves (just four – they’re potent!) and cinnamon sticks. These spices add deep, nostalgic flavor that really delivers all the fall feels.

To Make Warm Spiced Apple Cider Punch

In a large stock pot, combine the unfiltered , orange juice concentrate, water, sugar, nutmeg, ground ginger, cloves, and cinnamon sticks. Bring the mixture to a gentle simmer over medium-high heat, stirring until the sugar has fully dissolved. Once it starts to simmer, turn the heat to low and let it bubble softly for about an hour. Stir every now and then as the spices infuse the cider. When the punch is fragrant and deeply spiced, you can remove the cloves and cinnamon sticks with a small sieve if you prefer (I just left them in). Pour into mugs or punch cups, add your favorite garnishes, and serve warm.

Tip: If you’re entertaining, keep the punch in a slow cooker on the “warm” setting so guests can help themselves.

To Make Cold Spiced Apple Cider Punch

Start the same way by simmering and steeping your punch base with the cider, juice, sugar, and spices. Once it’s fragrant and rich in flavor, let it cool completely to room temperature. Strain the mixture into a large pitcher or jug. Then refrigerate until thoroughly chilled – at least four hours or overnight is best. When you’re ready to serve, pour the punch into a punch bowl and add the ginger ale for fizz. If you’re feeling festive or hosting cocktail hour, substitute a bottle of prosecco for the ginger ale. Float in your garnishes – orange and lemon slices, fresh cranberries, star anise, and a few rosemary sprigs. This gives it a beautiful finish.

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More is More: Beautiful Garnishes for Fall Punch

Now, let’s talk about the garnishes. Because in my opinion, this is the fun part! I like to think of garnishing this punch the same way I would arrange flowers: more is more. Float in thin slices of citrus and pear, scatter a few cranberries for color, and tuck in a sprig or two of rosemary. A few whole spices like cinnamon sticks, cloves, or even a star anise will make the bowl look and smell incredible.

You can absolutely choose your own adventure here; use the garnishes you love and skip what you don’t. Not everyone wants to fuss with arranging fruit like a centerpiece, and that’s perfectly fine. But I do recommend keeping a few slices of fresh citrus on the side. A quick squeeze of orange or lemon brightens the punch beautifully, whether you’re serving it warm or cold.

This punch is made for gatherings big and small. It’s great for Friendsgiving, Thanksgiving, or any chilly (or not-so-chilly) fall evening. It’s easy, adaptable, and (bonus!) it makes your whole house smell better than any fancy scented candle. You can simmer the punch a day ahead and decide later whether you’re in the mood for something cozy or sparkling.

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