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Caramel Apple Punch

Caramel apple punch with chilled apple cider and caramel-rimmed glasses for a sweet, fizzy finish. Ginger ale goes in at the last minute so the bubbles stay lively, with thin apple slices and cinnamon sticks floating through the bowl.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Drink
Cuisine: American
Calories: 210
Ingredients 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
  • 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

Method
 

Make the caramel cider base
  1. Whisk the caramel sauce into 2 cups of the chilled apple cider until fully dissolved. Keep whisking until the caramel is no longer streaky.
Assemble the punch bowl
  1. Pour the caramel cider and the remaining chilled cider into a punch bowl, then add the vanilla vodka if using. Stir gently to combine.
  2. Add the thinly sliced apples and cinnamon sticks to the punch bowl. Let them float for a decorative look.
Rim the glasses
  1. Dip the glass rims into caramel, then coat them in coarse sugar for a candy-style edge. Set the glasses aside while you finish the punch.
Finish and serve
  1. Just before serving, pour in the chilled ginger ale and add ice. Mix only lightly so carbonation stays active.
  2. Ladle the punch into the rimmed glasses, making sure apple slices and cinnamon sticks show up in each serving. Serve immediately for the best fizz.

Notes

For the cleanest caramel rim, chill the coarse sugar tray and use caramel that’s warm enough to coat but not runny. Store leftover punch base (without ginger ale) covered in the refrigerator up to 2 days; add ginger ale and ice only when serving. Freezing isn’t recommended because ginger ale carbonation and apple texture will suffer. For a lighter option, reduce sweetness by using less caramel sauce for the base and skipping the caramel rim.