Best Fall Brunch Punch Recipes

Fall Brunch Punch image

Provided by Geoffrey Zakarian

Time 20m

Yield 1 drink

Number Of Ingredients 13

3 ounces cloudy apple cider
1 heaping tablespoon Sweet and Hot Maple-Cinnamon Compound Butter, recipe follows
1/2 ounce butterscotch sauce
1 ounce calvados
1/4 ounce amaretto
1/4 ounce allspice dram liqueur
1 tablespoon fresh whipped cream, for garnish
Ground nutmeg, for garnish
2 tablespoons maple syrup
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
2 sticks (1 cup) salted butter, at room temperature
1 teaspoon vanilla extract

Steps:

Heat the apple cider, Sweet and Hot Maple-Cinnamon Compound Butter and butterscotch sauce in a small pan to a low simmer.
Pour the calvados, amaretto and allspice dram into a glass, then pour the warm liquid into the glass. Garnish with whipped cream and nutmeg and serve.
In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform.

Warm and Spicy Autumn Punch image

Provided by Michele O'Sullivan

Time 1h

Yield 16

Number Of Ingredients 8

Steps:

Preheat oven to 350 degrees F (175 degrees C). Stud the whole oranges with cloves, and bake for 30 minutes.
In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.
Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 22.9 g, Fat 0.2 g, Fiber 1 g, Protein 0.4 g, Sodium 5.1 mg, Sugar 20 g