This festive holiday drink is about to rock your party punch bowl my friends! It’s a Maple Spiced Rum Punch and it’s sweetened naturally with pure maple syrup and 100% juice. It has a classic foamy head and a bit of sparkle from seltzer water instead of ginger ale or lemon soda. Plus it is infused with warming spices so it is perfect for the holidays!
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Disclosure: I was asked to participate in the #JuiceCentral campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
Between a busy month of recipe development and photo shoots and all the holiday parties I have not exactly been doing a stellar job of getting in my vegetable servings. Celery stick and dip can only get you so far toward the daily produce recommendations. Guys, please remind me that I need to get back in the habit of my big lunch salad.
Are you in the same boat?
I have a little factoid that may bring a smile to your face today from the Juice Products Association: 100% juice is filled with the same important vitamins and nutrients as the whole fruit from which it’s squeezed. And 100% juices contain potassium, vitamin C, folate, magnesium and valuable plant compounds and no added sugar.
This Maple Spiced Rum Punch is looking mighty good all of a sudden!
I used unsweetened pure cranberry juice, which is crazy tart, and 100% pure juice apple juice. I added in dark pure maple syrup to balance the tart cranberry juice and to add rich maple flavor. The way the maple and rum taste together is so special friends.
And I didn’t even mention the spices! You know how when you add cinnamon to your coffee, it just sort of sheets across the top? Well I wanted to avoid that. So here’s what I did: I simmered apple juice up with cinnamon, nutmeg, allspice and clove. It’s sort of like making tea, except your steeping the apple juice with spice instead of tea bags. Then after it steeped, I strained out the spices.
Next I added in dark pure maple syrup and the pure cranberry juice. To give the punch that classic foamy sparkle I added in a liter of seltzer water (black cherry tastes the best if you can find it.)
And I know some of you are wondering, so I should mention the ICE RING!! Holla! How fabulously retro is that?!!! Yep, I made a fancy dancy ice ring to put into the bowl to keep it cold and make it look festive without watering it down too quickly.
I learned how to make ice rings when I worked at a catering company, and they are surprisingly simple to make.
How to make an ice ring
You’ll need a Bundt pan, cranberries and lemon.
Layer in 1 cup cranberries, 1 cup water.
Freeze until solid.
Then add the sliced lemons in a decorative ring. Add 1 cup water. Let freeze.
Add 1 cup cranberries and 2 cups water. Freeze again.
To use the ice ring, run warm water over the over turned Bundt pan (hold your hands underneath to catch it, because it will pop out!) Turn it rounded side up and set carefully into the punch.
maple spiced rum punch
- 2 cups apple juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground clove
- 1 ½ cup dark rum
- ¾ cup pure unsweetened cranberry juice
- 2/3 cup dark pure maple syrup
- 1 liter cranberry or black cherry seltzer chilled
- ice or ice ring
Heat apple juice, cinnamon, nutmeg, allspice and clove in a small saucepan over high heat until just starting to simmer, whisking occasionally. Remove from heat and let sit 20 minutes or refrigerate overnight.
Line a sieve with a couple layers of cheesecloth. Pour the apple juice and spice mixture through the sieve into a punch bowl.
Whisk in rum, cranberry juice and maple syrup. Pour in seltzer water and gently stir to combine. Add ice or ice ring.
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