Hot Gingerbread Punch

Hot Gingerbread Punch

  • 3 cups water
  • 2 12-ounce bottles Guinness stout
  • 3/4 cup sugar
  • 1/2 cup finely chopped peeled fresh ginger
  • 12 whole cloves
  • 3 cinnamon sticks, broken in half
  • 3 whole cardamom pods, cracked
  • 1 orange
  • 1 1/2 cups dark rum (such as Gosling’s)
  • Lightly sweetened whipped cream
  • Ground cinnamon


  1. Combine first 7 ingredients in large saucepan.
  2. Using vegetable peeler, remove peel from orange in strips (orange part only) and add to stout mixture.
  3. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer over medium-low heat 15 minutes.
  4. Remove from heat and let stand 15 minutes.
  5. Strain liquid into bowl; discard solids in strainer.
  6. Cover and refrigerate punch at least 8 hours or overnight.
  7. Combine chilled punch and rum in large saucepan and bring to simmer over medium-low heat.
  8. Pour hot punch into small teacups or large demitasse cups or mugs.
  9. Top with whipped cream and cinnamon.

Prep Time:  20 minutes

Total Time: 9 hours

Calories: 129.7 per serving

Yields:  8 servings


Leave a Reply

Your email address will not be published. Required fields are marked *