Christmas punch with ginger ale, sherry, milk and brandy
12 servings
50 minutes
Christmas punch with ginger ale, sherry, milk, and brandy is a true embodiment of coziness and winter magic. This drink has deep European roots dating back to traditional winter grogs and punches that warmed souls and hearts on cold days. It combines warming spices, the soft sweetness of baked apples, and the rich complexity of alcohol. Ginger ale adds a light spiciness while sherry and brandy contribute rich aroma and depth of flavor. Special softness is achieved by adding milk, creating a delicate texture. This punch is perfect for Christmas celebrations, friendly gatherings, and cozy evenings by the fireplace. It not only warms but also fills the atmosphere with warmth and aromas of cinnamon and ginger, immersing you in a fairy-tale winter mood.
1
Send the apple halves to an oven preheated to 175 degrees. Bake for about 25-30 minutes.
- Apple: 8 pieces
2
Meanwhile, crush the allspice berries with a spoon, break the cinnamon stick into several pieces, and place it in a cheesecloth bag along with cloves, nutmeg, and ginger.
- Black allspice: 4 pieces
- Cinnamon sticks: 1 piece
- Carnation: 4 pieces
- Ground nutmeg: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
3
Pour 2 cups of ale into a large pot, submerge a spice bag in it, and set it over medium heat. Once it boils, reduce the heat and simmer for another 10 minutes.
- Ginger ale: 2 l
4
Remove the spices from the pot, add sherry, cognac, the remaining ale, and bring to a near boil over medium heat.
- Dry sherry: 750 ml
- Brandy: 1 glass
- Ginger ale: 2 l
5
Remove from heat, add milk, and immediately pour into cups, adding half a baked apple to each.
- Milk: 1 glass
- Apple: 8 pieces