Holiday Champagne Punch Recipe Recipe

Name: Holiday Champagne Punch Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole cloves; 2 star anise pods; 1/2 teaspoon whole allspice berries; 1/2 cup granulated sugar; 1/2 cup water; 1 (1-inch) piece of fresh ginger, thinly sliced (no need to peel); 1/2 vanilla bean, split lengthwise and scraped, seeds reserved; 2 medium pears, such as Bartlett or Anjou, cored and thinly sliced; 1/2 cup brandy; 1/4 cup orange liqueur, such as Cointreau or triple sec; 3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon); 2 (750-milliliter) bottles champagne or dry sparkling wine; 1 ice block; 1 medium blood orange, sliced into half-moons; 1 cup kumquats, thinly sliced (optional)

Servings: persons

3 whole cloves
2 star anise pods
1/2 teaspoon whole allspice berries
1/2 cup granulated sugar
1/2 cup water
1 (1-inch) piece of fresh ginger, thinly sliced (no need to peel)
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
2 medium pears, such as Bartlett or Anjou, cored and thinly sliced
1/2 cup brandy
1/4 cup orange liqueur, such as Cointreau or triple sec
3 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
2 (750-milliliter) bottles champagne or dry sparkling wine
1 ice block
1 medium blood orange, sliced into half-moons
1 cup kumquats, thinly sliced (optional)

1
Place the cloves, anise, and allspice in a small saucepan and toast over medium-high heat, shaking the pan occasionally, until fragrant, about 3 minutes.
2
Add the sugar, water, ginger, and vanilla seeds, whisk to combine, and bring to a boil.
3
Reduce the heat to low and simmer, whisking occasionally, until the sugar has dissolved and the flavors have combined, about 8 minutes.
4
Remove the pan from the heat and let cool slightly, about 15 minutes.
5
Pour the spiced syrup through a fine-mesh strainer into a medium heatproof bowl and discard the contents of the strainer.
6
Let the syrup cool to room temperature, about 20 minutes.
7
Add the pears, brandy, orange liqueur, and lemon juice to the cooled syrup and stir to combine.
8
Cover with plastic wrap and refrigerate until chilled, at least 1 hour and up to 4 hours.
9
Meanwhile, chill the champagne or sparkling wine.
10
When ready to serve, place the ice block in a 4-quart punch bowl.
11
Pour the spiced syruppear mixture over the ice block.
12
Add the blood orange and kumquat slices, if using.
13
Gently stir in the champagne or sparkling wine (do not overmix or your punch will be flat) and serve immediately.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 whole cloves, 2 star anise pods, 1/2 teaspoon whole allspice berries, 1/2 cup granulated sugar, and more.

Yes, Holiday Champagne Punch Recipe falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Holiday Champagne Punch Recipe

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