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Caramel Apple Punch

Caramel apple punch combines warm apple cider and caramel before chilling, then gets topped with ginger ale for a fizzy finish. Thin apple slices and cinnamon sticks add a crisp, spiced touch to each glass.
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Prep Time 5 minutes
Cook Time 8 minutes
cooling and chilling 3 hours 20 minutes
Total Time 3 hours 33 minutes
Servings: 8 servings
Course: Drink
Cuisine: American
Calories: 257
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups apple cider
  • 0.5 cup caramel sauce
  • 2 cinnamon sticks
  • 4 cups ginger ale chilled
  • 2 cups ice
  • 1 apple medium, thinly sliced

Equipment

  • 1 3-quart saucepan
  • 1 4-quart punch bowl

Method
 

  1. In a 3-quart saucepan, whisk together the apple cider and caramel sauce, then add the cinnamon sticks. Heat over medium-low, stirring, until steaming and the caramel has dissolved, 5 to 8 minutes; do not boil.
  2. Remove from the heat and cool for 20 minutes, then cover and refrigerate until cold, at least 3 hours. Remove the cinnamon sticks.
  3. Pour the chilled cider mixture into a 4-quart punch bowl and stir in the chilled ginger ale. Add the apple slices and serve over the ice.

Notes

For the best fizz, stir in the chilled ginger ale just before serving. Refrigerate leftovers for up to 2 days; the punch will lose some carbonation. Freezing is not recommended. For a lower-sugar option, use diet ginger ale.