caramel apple bourbon punch
A festive fall pitcher for cozy days.
Ingredients
- 6 cups apple cider
- 1 cup bourbon
- 1 cup caramel syrup (recipe below)
- 1/2 cup orange liqueur
- 2-3 honeycrisp apples, sliced, plus more for serving
- 2-3 cinnamon sticks, plus more for serving
- 2 star anise pods
caramel syrup
- 1 cup sugar
- 2 cups water, divided
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
- In a small saucepot, combine the sugar with 1 cup of water. Stir often until the sugar dissolves and the mixture comes to a boil. Stop stirring and boil for 20-25 minutes until the liquid turns a rich amber color.
- Heat the remaining 1 cup of water in a microwave-safe bowl for 60-75 seconds until hot, but not boiling. VERY CAREFULLY pour the water into the pot (stand aside, it WILL splatter!), then stir until the syrup turns a caramel hue. This will only take 2-3 minutes to achieve.
- Move the pot off the heat and stir in the vanilla extract. Let cool 10 minutes or so on the counter.
- In a large pitcher, stir together the apple cider, all of the caramel syrup, the bourbon, orange liqueur, sliced apples, cinnamon sticks, and star anise pods. Cover and chill at least 2 hours. Or, if you must serve immediately, add 6 cups of ice to the pitcher and stir.
- Divide the punch into glasses and garnish with apples and cinnamon sticks.