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Caramel Apple Punch

Caramel apple punch is a creamy-tasting cider drink made by dissolving caramel sauce, brown sugar, and cinnamon into apple cider, then chilling for a smooth flavor. Finish with ginger ale (added at the end) over ice for a lightly fizzy, spiced punch with caramel-rim glasses.
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Prep Time 10 minutes
Chilling 30 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Drinks
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Apple cider
  • 4 cup apple cider Base of the punch; keep cold after mixing.
Ginger ale or sparkling water
  • 2 cup ginger ale or sparkling water Add last, just before serving.
Caramel sauce
  • 0.5 cup caramel sauce For mixing into the punch; also use extra for rims.
Brown sugar
  • 2 tbsp brown sugar Helps dissolve and sweeten the cider.
Ground cinnamon
  • 1 tsp cinnamon Stir into the cider mixture.
Caramel vodka or butterscotch schnapps (optional, for spiked version)
  • 2 cup caramel vodka or butterscotch schnapps Add only if making the spiked version.
Apple
  • 1 apple Thinly sliced for garnish.
Cinnamon sticks
  • 4 cinnamon sticks For garnish; float in the punch.
Ice
  • 1 ice Add just before serving.
Cinnamon sugar for the glass rim
  • 1 cinnamon sugar Made from cinnamon sugar for dipping rims; use extra caramel sauce + cinnamon sugar.

Method
 

Rim the glasses
  1. Dip the rim of each serving glass into caramel sauce, then dip into cinnamon sugar. Place the glasses in the refrigerator to set while you make the punch.
Mix the punch base
  1. Whisk caramel sauce, brown sugar, and cinnamon into the apple cider until dissolved. The mixture should look evenly speckled with cinnamon and no sugar lumps should remain.
  2. Add caramel vodka or butterscotch schnapps (if using) and whisk again until combined. Keep the punch base smooth and uniform.
Chill
  1. Refrigerate the punch base for 30 minutes. It should be thoroughly chilled before adding carbonation.
Serve
  1. Just before serving, pour in ginger ale or sparkling water and stir gently. Add it at the end so the drink stays fizzy.
  2. Add ice to the punch bowl or glasses. The drink should look colder with visible ice chunks.
  3. Garnish with thinly sliced apple and cinnamon sticks. Let the garnishes float so they show through in the punch.

Notes

Pro tip: dip and set the glass rims first, then chill only the cider base—add ginger ale/sparkling water and ice moments before serving to keep the punch fizzy. Refrigerate the mixed punch base (without ginger ale) up to 2 days in a covered pitcher; add the ginger ale right before serving. Freezing isn’t recommended because carbonated components and apple flavor can change. For a lighter option, use low-sugar caramel sauce and replace some cider sweetness with extra cinnamon.