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Caramel Apple Punch

Caramel apple punch is a chilled, golden sparkling drink with caramel-dissolved cider, floating apple slices, and cinnamon sticks. It’s finished with ginger ale and ice right before serving for a fresh, bubbly sip.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Apple cider
  • 0.5 gallon apple cider Chilled
Caramel sauce
  • 0.5 cup caramel sauce Plus more for rimming glasses
Ginger ale
  • 2 liter ginger ale Chilled
Vanilla vodka (optional)
  • 1 cup vanilla vodka Optional
Apples
  • 2 apples Thinly sliced
Cinnamon sticks
  • 4 cinnamon sticks
Ice
  • 1 ice
Coarse sugar
  • 1 coarse sugar For rimming glasses

Equipment

  • 1 punch bowl

Method
 

Make the caramel cider base
  1. Whisk caramel sauce into 2 cups of the apple cider until fully dissolved, then keep it chilled to maintain the punch’s cold texture.
Build the punch bowl
  1. Pour the caramel cider and remaining apple cider into a punch bowl, then add the vanilla vodka if using.
  2. Add the thinly sliced apples and cinnamon sticks to the bowl so the slices float and the spice releases as it sits.
Rim the glasses
  1. Dip the glass rims in caramel, then dip them in coarse sugar to coat the edge for a sweet crunch.
Finish and serve
  1. Just before serving, pour in the ginger ale and add ice to keep the drink sparkling and cold.
  2. Ladle the punch into the rimmed glasses so each serving includes apple slices and cinnamon sticks.

Notes

Pro tip: keep all liquids chilled and add ginger ale and ice only at the last moment so the punch stays fizzy. Refrigerate the caramel cider base (without ginger ale) for up to 24 hours, and add ginger ale and ice right before serving. Freezing isn’t recommended because the bubbles will be lost. Dietary swap: use a non-alcohol option by skipping the vanilla vodka.