This Thanksgiving punch captures the taste of fall in every sip — it’s sweet, sparkling, and filled with cozy spice. I love how it brings a festive warmth to any gathering while being incredibly simple to make. With a blend of apple cider, vodka, apple butter, and champagne, it’s the kind of drink that feels special without requiring any effort.
Why You’ll Love This Recipe
I like that this Thanksgiving punch takes just 10 minutes to prepare and still looks and tastes like something made by a professional bartender. The apple cider and butter create a rich, fruity base, while the vodka and champagne make it lively and bright. From the cinnamon-sugar rim to the star anise garnish, I always feel like I’m serving something seasonal and stylish with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups apple cider
½ cup vodka
⅓ cup apple butter
2 cinnamon sticks
1 bottle champagne (about 750 ml)
1 bottle ginger beer (about 12 oz)
2 apples, sliced (I like using both red and green for contrast)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3–4 star anise pods
Directions
In a large pitcher, I whisk together the apple butter, apple cider, and vodka until well combined.
I drop in a few star anise pods and refrigerate the mixture for about 2 hours to let the flavors meld.
On a small plate, I mix the brown sugar and ground cinnamon.
To prepare the glasses, I dip each rim in apple juice, then roll them in the cinnamon-sugar mix to coat.
When ready to serve, I pour the chilled punch mixture into each glass, filling about halfway.
I top each glass with champagne and ginger beer for that perfect sparkle.
I garnish with apple slices, a cinnamon stick, and a star anise pod before serving.
Servings and Timing
This recipe makes about 5 servings. It takes 10 minutes to prepare, plus 2 hours of chilling time for the flavors to develop. Each serving is approximately 330 calories.
Variations
I sometimes use apple juice instead of apple cider for a sweeter version, though I like to add a pinch more cinnamon to balance it out. Ginger ale can replace ginger beer for a lighter, more delicate flavor. For a colorful twist, I use fresh cranberries instead of apples. And when I’m feeling indulgent, I dip the glass rims in caramel sauce and sprinkle a little sea salt instead of cinnamon sugar.
Storage/Reheating
I think this punch tastes best when served fresh since the champagne and ginger beer lose their fizz over time. If I have leftovers, I refrigerate them in a covered container for up to 3 days. When I want to prepare it ahead, I mix everything except the champagne and ginger beer, storing the base in the fridge for up to 4 days. I add the bubbly just before serving for maximum sparkle.
FAQs
What’s a good Thanksgiving punch?
I find this apple cider-based punch perfect for Thanksgiving because it captures fall flavors in a festive, refreshing way.
Can I make it non-alcoholic?
Yes! I simply leave out the vodka and champagne, and replace them with sparkling apple cider or ginger ale for a family-friendly version.
What other alcohols work in this punch?
Caramel whiskey or spiced rum are both delicious alternatives that bring warmth and richness to the flavor.
How do I keep the punch cold without watering it down?
I like freezing apple cider in a Bundt pan to make a decorative cider ice ring. It chills the punch beautifully without diluting the flavor.
How long does it last?
I usually serve it fresh, but the base (without the bubbly ingredients) can be kept refrigerated for up to 3 days. Just add the champagne and ginger beer right before serving.
Conclusion
I love how this easy Thanksgiving punch transforms simple ingredients into a festive showstopper. It’s quick to make, easy to customize, and perfect for sharing with family and friends. Every time I make it, the warm apple-spice aroma and fizzy bubbles remind me why it’s my favorite holiday drink — the taste of Thanksgiving in one sparkling glass.
This Easy Thanksgiving Punch is a sparkling, spiced holiday drink made with apple cider, vodka, apple butter, and champagne. Infused with cozy fall flavors and garnished beautifully, it’s a festive, crowd-pleasing beverage that’s as simple as it is elegant.
Total Time:2 hours 10 minutes (including chilling time)
Yield:5 servings
Ingredients
4 cups apple cider
½ cup vodka
⅓ cup apple butter
2 cinnamon sticks
1 bottle champagne (750 ml)
1 bottle ginger beer (12 oz)
2 apples, sliced (red and green)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
3–4 star anise pods
Instructions
In a large pitcher, whisk together apple butter, apple cider, and vodka until smooth.
Add star anise pods and refrigerate for 2 hours to let flavors meld.
Mix brown sugar and ground cinnamon on a small plate.
Dip glass rims in apple juice, then coat with cinnamon-sugar mix.
Fill each glass halfway with chilled punch mixture.
Top with champagne and ginger beer just before serving.
Garnish with apple slices, a cinnamon stick, and a star anise pod.
Notes
Substitute apple juice for a sweeter punch.
Use ginger ale instead of ginger beer for a lighter flavor.
Replace apple slices with fresh cranberries for a festive twist.
Try caramel whiskey or spiced rum for different flavor profiles.
Use a frozen cider ice ring to keep punch cold without dilution.
