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Give Your Holiday Party a Punch

Planning your holiday party and looking for the perfect punch to serve? With so many varieties to choose from, it can be hard to know where to begin. That’s why we have assembled recipes for some of the best hot and cold beverages of the season. These party punches are sure to bring cheers from your guests. So gather everyone around for the big toast!

Holiday Wassail Punch
1 quart apple juice
1 quart orange juice
2 cups cranberry juice
2 teaspoons lemon juice
1 can pineapple juice
1 cup sugar
3 to 4 cinnamon sticks
8 whole allspice
Navel orange slices

Combine all ingredients in listed order inside crock-pot (4 quart size or larger) and cook on low setting approximately 4 hours or until heated to desired temperature.

Peppermint Nog Punch
1 quart eggnog
4 cups club soda, chilled
1/2 gallon softened peppermint ice cream
Hard peppermint candies, crushed, or miniature candy canes

Stir eggnog, club soda, and ice cream in punch bowl. Serve with crushed peppermint candies or with a candy cane. Makes 1 gallon.

Hot Cranberry Punch
2 teaspoons whole allspice
1/3 cup packed brown sugar
2 sticks cinnamon
2 teaspoons whole cloves
2 cups cranberry juice
2 1/2 cups pineapple juice
1/2 cup water

Place first four ingredients on piece of cheesecloth and tie closed; place in large saucepan and add remaining ingredients. Bring to boil over medium heat and simmer 15 minutes. Remove spices and serve. Makes 6 servings.

White Holiday Punch
1 cup water
2 cups sugar
1 (12-ounce) can evaporated milk
1 tablespoon almond extract
6 (2-liter) bottles carbonated lemon-lime beverage
3 (1/2-gallon) cartons vanilla ice cream

Mix sugar and water in a saucepan. Stir constantly over medium heat until sugar is dissolved. Remove from heat; add evaporated milk and almond extract and allow to cool. Chill until serving time. Combine milk mixture and lemon-lime drink in punch bowl just before serving. Add ice cream, stirring to break into small pieces.

Frothy Cappuccino Punch
1 gallon freshly brewed, double-strength coffee, chilled
3 (12-ounce) cans evaporated milk, chilled (divided use)
1 cup granulated sugar, optional (divided use)
1 teaspoon vanilla extract
1 quart chocolate ice cream
1 (2-ounce) semi-sweet chocolate baking bar
1/4 teaspoon ground cinnamon, optional

Pour coffee into large punch bowl. Combine 2 1/4 cups evaporated milk, 1/2 cup sugar, and vanilla extract in blender; blend until frothy. Add to coffee. Repeat with remaining evaporated milk and sugar. Add scoops of ice cream to punch and top with chocolate curls (pull a vegetable peeler across the bar of chocolate to make curls). Ladle punch into cups; sprinkle with cinnamon. Makes 50 servings.

Slushy Fruit Punch
3 (3-ounce) packages fruit-flavored gelatin (any flavor)
4 cups boiling water
8 cups cold water
1 (12-ounce) can frozen lemonade concentrate
1 (46-ounce) can unsweetened pineapple juice, chilled
2 quarts ginger ale, chilled

Dissolve gelatin in 4 cups boiling water in large container. Stir in 8 cups cold water, lemonade concentrate, and pineapple juice. Cover tightly and freeze several hours or until slushy. Place slush mixture in punch bowl. Add ginger ale; mix and serve. Makes 50 servings.

Holiday Ice Cubes
Oranges
Pineapple slices
Strawberries
Maraschino cherries, whole
Cranberry juice cocktail

Slice citrus fruit into small pieces. Place fruit in bottom of individual ice cube tray compartments. Cover fruit pieces with cranberry juice cocktail. Freeze until solid. Drop into punch bowl or individual glasses.