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Apple Clove Orange Spiced Hot Punch
Warm up with this spiced hot apple punch infused with clove and orange, perfect for cold nights or festive gatherings.
Spiced Hot Apple Punch with Clove and Orange is a seasonal warm beverage that combines fresh or pressed apple juice with whole cloves, sliced oranges, cinnamon sticks, and a touch of sweetener to create a fragrant, gently spiced drink. Simmered over low heat until the flavors meld, the punch delivers a balance of natural apple sweetness, citrus brightness, and warming spice notes, making it a popular choice for autumn gatherings, winter holidays, and cold-weather celebrations.
Apple Clove Orange Spiced Hot Punch
Quick to prep and totally hands-off, the punch can sit in a slow cooker for hours, letting guests ladle out refills while your kitchen fills with a cozy, holiday-ready aroma. Leftovers freeze into cider ice cubes that upgrade tomorrow’s sparkling water—or tonight’s bourbon—so nothing goes to waste.
Prep Time
10 minutes
10 minutes
Cook Time
20 minutes
20 minutes
Total Time
30 minutes
30 minutes
Ingredients
Cloudy apple juice – 1 litre (about 4 cups)
- medium apples, cored and sliced
- large orange, thinly sliced
- Whole cloves – 8
- Cinnamon sticks – 2
- Star anise pods – 2 (optional)
- Fresh ginger – 1-inch piece, peeled and sliced (optional)
- Freshly grated nutmeg – ¼ tsp
- Honey (or maple syrup) – 2 tbsp, or to taste
- Dark rum – 60 ml / ¼ cup (optional for an adult kick)
- Pure vanilla extract – 1 tsp (optional)
- Juice of 1 small lemon (optional, for brightness)
Method
Wash the orange
- Stud the whole orange with whole cloves
- Slice the clove-studded orange into thick rounds
- Pour apple juice or cider into a medium saucepan
- Add the clove-studded orange slices to the saucepan
- Drop cinnamon sticks and any other whole spices such as star anise into the liquid
- Stir in a little sugar or honey until dissolved
- Set the saucepan over medium heat
- Bring the mixture to a gentle simmer while stirring occasionally
- Lower the heat and let the punch simmer for about 15 minutes to infuse the flavors
- Remove the saucepan from the heat
- Lift out the orange slices and whole spices with a slotted spoon or tongs
- Ladle the hot punch into heat-proof mugs or glasses
- Garnish each serving with a fresh orange slice or a cinnamon stick if desired
- Serve the punch immediately while hot
Nutrition (whole recipe)
Calories
1010 kcal Protein
3 g Fat
1 g Carbs
222 g Fiber
16 g Sugar
190 g
1010 kcal Protein
3 g Fat
1 g Carbs
222 g Fiber
16 g Sugar
190 g
Notes
Choose unfiltered apple cider for deeper body; the natural pectin gives the punch a silkier mouthfeel. For a flavor twist, drop in a thumb-size slice of fresh ginger during the last 10 minutes of simmering—it perks up the citrus and keeps the cloves from dominating.
why this recipe
Brimming with comforting aromas and nuanced warmth, this spiced hot apple punch with clove and orange is the kind of drink that instantly gathers people around the stove, promising both festive cheer and soothing calm in one fragrant mug. The gentle simmer of fresh apple juice with citrus, honey, and a whisper of whole spices produces layers of flavor far richer than any store-bought mix, while the cloves and orange zest lend a sophisticated balance of sweetness and spice that feels both nostalgic and refreshingly new. Easy enough for a cozy weeknight yet elegant enough for holiday entertaining, this punch delivers the sensory pleasure of mulled cider with a brighter, fruit-forward twist—proof that a few well-chosen ingredients, treated with care, can transform a simple winter warmer into a memorable centerpiece.
FAQs
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Frequently Asked Questions
Can I prepare the spiced hot apple punch in advance and keep it warm in a slow cooker for my gathering?
Yes. Simmer the punch on the stovetop a few hours ahead, strain out the whole spices, then transfer it to a slow cooker set to “warm” or “low.” It will stay food-safe and fragrant for 3–4 hours; if using rum, swirl it in just before serving to prevent the alcohol from dissipating.
How should I store leftover punch, and can it be frozen for later use?
Let the punch cool, strain out the fruit and spices, then refrigerate it in an airtight jar for up to 4 days. For longer storage, pour the cooled, strained punch into freezer-safe containers or ice-cube trays and freeze for up to 3 months; thaw gently in the fridge or over low heat, adding fresh citrus slices or a splash of rum just before serving.
How can I adjust the sweetness and spice levels to suit different taste preferences?
Start with half the listed honey (or omit it entirely), taste after 5 minutes of simmering, then add more sweetener a tablespoon at a time until it suits your palate. For lighter spice, remove the cloves, cinnamon, and star-anise after 10 minutes; for bolder warmth, let them steep longer or add an extra clove or cinnamon stick during the last few minutes.