Hot Spiced Punch Recipe
Hot Spiced Punch Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My favorite punches, hot or cold, are the ones made with pineapple juice. Its flavor definitely comes through. This punch is especially good when the weather is cold, and you need something to warm you up.
Recommended: 28 Slow Cooker Drinks
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

Ingredients

  • 12 cinnamon sticks, broken (3 inches)
  • 4 teaspoons whole cloves
  • 2 teaspoons whole allspice
  • Peel of 1 lemon, cut into 1-inch strips
  • 9 cups white grape juice
  • 1 can (46 ounces) unsweetened pineapple juice
  • 3/4 cup thawed lemonade concentrate
  • 1/2 cup sugar
  • Additional cinnamon sticks, optional

Directions

Place the cinnamon sticks, cloves, allspice and lemon peel in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
In a large kettle, combine the grape juice, pineapple juice, lemonade concentrate and sugar; add the spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until punch reaches desired temperature. Discard spice bag. Serve hot with additional cinnamon sticks if desired. Yield: 4 quarts.
Originally published as Hot Spiced Punch in Country December/January 2002, p51

Nutritional Facts

1 cup: 182 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 45g carbohydrate (43g sugars, 0 fiber), 1g protein.

  • 12 cinnamon sticks, broken (3 inches)
  • 4 teaspoons whole cloves
  • 2 teaspoons whole allspice
  • Peel of 1 lemon, cut into 1-inch strips
  • 9 cups white grape juice
  • 1 can (46 ounces) unsweetened pineapple juice
  • 3/4 cup thawed lemonade concentrate
  • 1/2 cup sugar
  • Additional cinnamon sticks, optional
  1. Place the cinnamon sticks, cloves, allspice and lemon peel in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
  2. In a large kettle, combine the grape juice, pineapple juice, lemonade concentrate and sugar; add the spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until punch reaches desired temperature. Discard spice bag. Serve hot with additional cinnamon sticks if desired. Yield: 4 quarts.
Originally published as Hot Spiced Punch in Country December/January 2002, p51

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