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Caramel Apple Punch

Caramel apple punch made with chilled apple cider, ginger ale, and vanilla vodka for a golden, lightly spiced sparkle. Thin apple slices and cinnamon sticks float through the punch, finished with caramel-rimmed, sugar-crusted glasses.
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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 Base
  • 0.5 gallon apple cider Chilled.
  • 0.5 cup caramel sauce Plus more for rimming glasses.
  • 2 liter ginger ale Chilled.
  • 1 cup vanilla vodka Optional.
  • 2 apples Thinly sliced.
  • 4 cinnamon sticks
  • 1 ice For serving.
  • 1 coarse sugar For rimming glasses.

Method
 

Make the Caramel Cider
  1. Whisk caramel sauce into 2 cups of the chilled apple cider until fully dissolved, creating a smooth golden caramel cider.
Assemble the Punch Bowl
  1. Pour the caramel cider and remaining chilled apple cider into a punch bowl, then add vanilla vodka if using.
  2. Add the thinly sliced apples and cinnamon sticks to the punch bowl and give it a gentle stir so the aromatics spread out.
Prepare Rimmed Glasses
  1. Dip the glass rims in caramel, then into coarse sugar to coat the edge with a lightly crunchy finish.
Serve
  1. Just before serving, pour in the chilled ginger ale and add ice so the punch stays sparkling and cold.
  2. Ladle the punch into the rimmed glasses, letting apple slices and cinnamon sticks float to the top.

Notes

For the cleanest flavor and best bubbles, keep the ginger ale and cider chilled until the last minute, and rim the glasses right before serving. Store leftover punch covered in the refrigerator up to 2 days; note that carbonation will lessen after storage. Freezing is not recommended due to ice and texture changes. For a lighter option, omit the vanilla vodka for a nonalcoholic version (it still tastes balanced with the caramel and spice).