Hot Burgundy Punch

Name: Hot Burgundy Punch with Cinnamon & Cloves
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1/4 C Sugar; 1 1/2 C Boiling water; 1/2 Lemon Peel; 1 Sticks 3-inch Cinnamon Stick; 5 Whole cloves; 1/2 tsp Ground allspice; 1 C Apple juice; 1 btl 750 ml. bottle Burgundy Wine; 1/2 tsp Grated Nutmeg

Hot Burgundy Punch is a warming spiced wine beverage combining Burgundy wine, apple juice, and whole spices like cinnamon, cloves, and nutmeg. It's an elegant, fragrant punch ideal for cold-weather entertaining.

🏷️Equipment: punch cup

Total

5 min

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide

Ingredients

1/4 C Sugar
1 1/2 C Boiling water
1/2 Lemon Peel

1 Sticks 3-inch Cinnamon Stick

5 Whole cloves

1/2 tsp Ground allspice

1 C Apple juice

1 btl 750 ml. bottle Burgundy Wine

1/2 tsp Grated Nutmeg

9 Ingredients

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Instructions

1
In large saucepan, dissolve sugar in boiling water.
2
Add lemon peel, cinnamon, cloves, allspice and apple juice.
3
Cook over moderately high heat for 15 minutes.
4
Strain into another saucepan and add wine.
5
Simmer over low heat but do not boil.
6
Serve hot in heat-proof cups with a sprinkle of nutmeg.
7
Makes 16 servings.

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Tips & Notes

Pro tips

Steep whole spices (cinnamon, cloves, allspice) in boiling water for at least 5 minutes to release aromatic oils before adding wine.
Add wine and apple juice after the spice base has cooled slightly to preserve delicate fruit notes and alcohol content.
Use a vegetable peeler to remove lemon peel in wide strips, avoiding white pith, which adds bitterness.
Strain the punch through fine mesh before serving to remove whole spices and lemon peel for a clean presentation.

Substitutions

Burgundy Wine → Pinot Noir or dry red wine (maintains structure and flavor profile)
Apple juice → cranberry juice or apple cider (adds tartness or deeper spice complement)
Lemon peel → orange peel (offers brighter citrus note instead of lemon sharpness)

Storage & make-ahead

Serve warm immediately. Leftover punch can be refrigerated up to 2 days and gently reheated on the stovetop without boiling.

Common Questions

Can I make this punch ahead of time?

Yes. Prepare the spice-infused water and sugar mixture up to 2 hours ahead, then add wine and apple juice just before serving to preserve flavor and prevent alcohol evaporation.