Thanksgiving Punch Recipe

There’s just something about Thanksgiving that makes everything taste a little better, don’t you think? The crisp air, the sound of leaves crunching underfoot, the gathering of loved ones — all of it makes for the perfect backdrop to a cozy drink that everyone can enjoy. This Thanksgiving Punch is one of my all-time favorites to serve because it’s non-alcoholic, kid-friendly, and so delicious that even adults will be asking for seconds. Plus, it comes together in just a few simple steps, and you can make it ahead of time (a bonus for any host!).

Let me tell you, this punch has become a staple at my family’s Thanksgiving gatherings. I first made it a few years ago when I was trying to come up with something festive that wasn’t the usual sparkling water or juice box for the kids. What surprised me, though, was how much the adults loved it too! There’s something about the combination of apple cider, warm spices, and fizzy ginger ale that screams fall and comfort. Now, it’s not just the kids who ask for it—everyone gets excited when they see that big jar chilling in the fridge.

this RECIPE

🍎 A little backstory on this punch

This punch recipe leans heavily into the classic flavors of fall — apple cider, cinnamon, ginger, and a hint of citrus. Apple cider has been enjoyed for centuries, with its roots tracing back to colonial America when apples were one of the easiest fruits to grow and store. Over time, apple cider became a favorite fall beverage, often served warm with spices. This recipe gives it a fresh twist by serving it chilled with a splash of ginger ale and bright, crisp fruits like apples, oranges, and cranberries. It’s a drink that feels both nostalgic and modern, and it’s a perfect way to celebrate the season without having to heat anything up.

The star ingredients: Apple cider, ginger ale, and cozy spices

• Apple cider: The heart of this punch, apple cider brings a naturally sweet and slightly tangy flavor. It’s rich and comforting, making it perfect for Thanksgiving. If you want to switch things up, you could substitute pear cider or even a mix of the two. Just make sure to go for a high-quality, unfiltered cider for the best flavor.
• Ginger ale: The ginger ale adds just the right amount of fizz and a subtle ginger kick that complements the spices in the punch. If you’re looking for a more grown-up twist.
• Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves is basically the scent of fall in a jar. It gives the punch that warm, spiced flavor we all crave this time of year. If you’re out of pumpkin pie spice, you can easily make your own by mixing a bit of cinnamon with a pinch of nutmeg and ground cloves.
• Fruits: The thinly sliced red and green apples, oranges, and frozen cranberries make this punch as pretty as it is tasty. They also infuse the cider with their sweet and tart flavors. You can substitute pears for the apples or pomegranate seeds for the cranberries if you’re feeling adventurous.

The must-have kitchen tools

You won’t need much to pull this punch together, but there are a few things that will make the process easier.

• Large drink dispenser: A 2-gallon drink dispenser is ideal here. It allows for easy serving and looks great on the table. If you don’t have one, a large pitcher works too; just keep in mind that the fruit slices might float to the top more.
• A whisk: You’ll need this to mix in the pumpkin pie spice with the cider so that there are no clumps. Trust me, whisking it in ensures a smooth and even spice distribution.
• Sharp knife for slicing: With all the fruit involved, having a good sharp knife is key. It’ll make slicing those apples and oranges into thin, perfect rounds a breeze.

Step-by-step: How to make Thanksgiving punch

1. Start with the cider: Begin by pouring about 2 cups of apple cider into your drink dispenser or large pitcher. This gives you room to whisk in the pumpkin pie spice. I’ve made the mistake of dumping it all in at once, and believe me, you don’t want those spice clumps!
2. Whisk in the pumpkin pie spice: Using a whisk, stir the pumpkin pie spice into the cider until it’s completely dissolved. If you rush this part, you might end up with pockets of spice that don’t mix properly, and no one wants a surprise chunk of spice at the bottom of their glass.
3. Add the rest of the cider: Once the spice is evenly mixed, pour in the remaining cider.
4. Add the fizz: Next, gently pour in your ginger ale. Be careful here — adding it too quickly can cause a bubbly overflow, and we’ve all had that messy experience!
5. Fruits and garnish: Toss in your apple slices (both red and green for a colorful touch), orange slices, frozen cranberries, and cinnamon sticks. Give it a gentle stir so that everything is evenly distributed. The fruit will start to release its flavors into the punch, and the cinnamon sticks will give it that extra festive aroma.
6. Chill and serve: Refrigerate the punch for at least 2-3 hours to let all the flavors meld together. Serve it in glasses garnished with extra fruit slices or a cinnamon stick for a pretty and fragrant touch.

Try these fun variations!

If you’re like me, you might enjoy playing around with recipes, and this punch offers plenty of room for creativity. Here are a few variations I’ve tried that were a hit:

• Go citrus-crazy: Add slices of lemon or lime for an extra tangy punch. I did this once when I was out of oranges, and the tartness was a nice contrast to the sweet cider.
• Make it a warm punch: If you prefer a hot beverage, this punch works beautifully heated as well. Simply skip the ginger ale and warm the apple cider with the fruits, pumpkin pie spice, and cinnamon sticks in a large pot over low heat. Perfect for cozy nights by the fire!
• Vegan or gluten-free? No problem! This punch is naturally vegan and gluten-free, making it a great choice for anyone with dietary restrictions. Just double-check that your ginger ale is gluten-free, as some brands may contain traces of gluten.

Serving suggestions to wow your guests

Presentation is everything, right? For this punch, I love to serve it in clear glasses so that the beautiful colors of the fruit can really shine through. Garnish each glass with a thin slice of apple or orange on the rim, and pop a cinnamon stick in for a festive touch. If you’re feeling fancy, you can also sugar the rims of the glasses by dipping them in a bit of water and then into sugar before pouring the punch.

Drink pairings: What else to serve?

Since this punch is non-alcoholic, it pairs beautifully with other fun, alcohol-free options for those who like variety. You could offer:

• Cranberry or pomegranate mocktails: These are festive and echo the fruity notes in the punch.
• Hot apple cider: If the punch is chilled, a warm cider on the side is a cozy complement.
• Sparkling water with lemon or mint: Something light and refreshing for guests who want to cleanse their palate between rich bites of Thanksgiving food.

Storing and reheating tips

One of the best things about this Thanksgiving Punch is that you can make it ahead of time! It will keep for 3-4 days in the fridge in an airtight container, making it ideal for meal prep. Just be sure to stir it before serving, as the spices and fruit might settle a bit at the bottom. If you have leftovers, you can even warm the punch up for a cozy drink the next day. Just strain out the fruit first and heat it gently on the stove.

Scaling the recipe for a crowd

This recipe serves about 12-15 people, but if you’re hosting a bigger crowd, you can easily double or even triple the quantities. Just be mindful of the size of your drink dispenser or punch bowl — you don’t want an overflow situation! I’ve found that doubling the recipe fits comfortably in a large 3-gallon dispenser.

Common issues and how to avoid them

• Too much fizz: If your ginger ale causes too much foam, try pouring it slowly down the side of the drink dispenser rather than directly into the liquid.
• Spice clumps: Whisk the pumpkin pie spice into a small amount of cider first to avoid those pesky clumps. You’ll thank me later!
• Fruit sinking: If your fruit slices sink to the bottom, try cutting them thinner or adding them after the punch has chilled for a bit.

Ready to give it a try?

This Thanksgiving Punch is a real crowd-pleaser, and I can’t wait for you to try it. Whether you’re serving a big family dinner or just looking for a fun and festive drink to sip throughout the fall, this recipe is sure to hit the spot. And don’t be afraid to make it your own! With so many ways to customize it, you’ll find that it’s the kind of recipe that evolves with you each holiday season.

FAQs

1. How long will the punch keep in the fridge?
The punch will keep for about 3-4 days in the fridge, though the fruit might soften over time. Just make sure to store it in an airtight container.

2. Can I serve this punch warm instead of cold?
Absolutely. Skip the ginger ale and heat the apple cider with the spices and fruit for a cozy, warm punch.

3. Can I make this punch ahead of time?
Yes, it can be made 2-3 days ahead. Just store it in the fridge in an airtight container.

4. What if I don’t have pumpkin pie spice?
You can easily make your own by combining cinnamon, nutmeg, ginger, and cloves.

5. Can I freeze the punch?
It’s not recommended to freeze this punch because the carbonation from the ginger ale will be lost when it thaws. However, you can freeze the apple cider base (without the ginger ale) and then add the fizz later.

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