Sparking Vanilla-Scented Apple Cider Party Punch

A seasonal party punch for fall that is as refreshing as it is delicious.
Course Drinks
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Author Aimee


  • 1/3 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 vanilla bean split
  • 4 cups fresh pressed apple cider (1 litre)
  • 1 cup unsweetened cranberry juice
  • 2 apples to garnish
  • 4 cups ice
  • 24 oz non-alcoholic sparkling apple juice (750 ml)
  • frozen cranberries optional
  • 8 oz bourbon optional


  • In a small pot, combine coconut sugar, vanilla extract, split vanilla bean and 1 cup of the fresh pressed apple cider. Bring to a simmer over medium heat, stirring constantly to dissolve the sugar. Once the infusion has boiled, turn off the heat and cover the pot with a lid. Allow to infuse for 1 hour.
  • Cool the vanilla infusion completely. This syrup can be made in advance. If you are not using it right away, store it in the refrigerator for up to 5 days.
  • In a large pitcher, combine the remaining apple cider, cranberry juice and vanilla syrup. Stir well to combine. Thinly slice the apples and add them to the pitcher. At this point, the punch can hold for a few hours in the refrigerator.
  • To Serve: Pour the punch with the apple slices into a punch bowl. Add the ice. Pour in the sparkling apple juice. Float a few frozen cranberries on top if desired. Stir well. Taste your punch and make sure it is to your liking.
  • Serve at once.


Quick Fix: Always taste your punch and make sure it is to your liking. Too sweet? Add more unsweetened cranberry juice, a 1/4 cup at a time. Too tart? A few tablespoons of maple syrup stirred into the punch is an easy solution. Ginger ale will also add sweetness as well as bubbles.