Photo: Sam Kaplan
Makes 4 (4-ounce) bottles, each enough for about 5 cups of punch
Ingredients
Spiced Syrup2 cups sugar
2 whole star anise
6 allspice berries
6 whole cloves
1 whole nutmeg
¼ cinnamon stick
1 (2") knob fresh ginger, peeled
Punch 1 (750-millimeter) bottle Oloroso sherry
6 Tbsp. Irish whiskey
Directions
Active time: 5 minutes
Total time: 40 minutes
To make the spiced syrup: In a medium saucepan, combine 2 cups water with sugar, star anise, allspice berries, cloves, nutmeg, cinnamon stick and ginger. Simmer over medium heat until reduced to 2 cups, about 20 minutes. Remove from heat, strain and set aside to cool. Pour syrup into 4 (4-ounce) resealable glass bottles. Refrigerated syrup will keep for at least 3 months.
To make punch: In large pot, combine 4 ounces spiced syrup with sherry and whiskey and heat over medium heat until warm, about 8 minutes. Serve warm in punch cups.
Sweeten the Pot
This spiced syrup plays well with nonalcoholic drinks, too. Try these alternatives, which feel like a holiday in a glass.
Add 16 ounces of spiced syrup to 1 gallon warm apple cider for instant mulled cider
Add 1 Tbsp. spiced syrup to 1 cup brewed black tea for a me-time treat.
Ingredients
Spiced Syrup
Punch
Directions
Active time: 5 minutes
Total time: 40 minutes
To make the spiced syrup: In a medium saucepan, combine 2 cups water with sugar, star anise, allspice berries, cloves, nutmeg, cinnamon stick and ginger. Simmer over medium heat until reduced to 2 cups, about 20 minutes. Remove from heat, strain and set aside to cool. Pour syrup into 4 (4-ounce) resealable glass bottles. Refrigerated syrup will keep for at least 3 months.
To make punch: In large pot, combine 4 ounces spiced syrup with sherry and whiskey and heat over medium heat until warm, about 8 minutes. Serve warm in punch cups.
Sweeten the Pot
This spiced syrup plays well with nonalcoholic drinks, too. Try these alternatives, which feel like a holiday in a glass.
From the December 2015 issue of O, The Oprah Magazine
