Apple Cider Rum Punch

Apple Cider Rum Punch is a festive fall cocktail made with fresh apple cider, dark or spiced rum, warming spices, and citrus. Serve it warm or chilled for Thanksgiving, holiday parties, bonfires, or cozy autumn evenings. It's easy to make, simple to scale for a crowd, and perfect for preparing ahead of time.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Drinks

Cuisine American

Servings 10 servings

Equipment

Large stockpot or Dutch oven
Slow cooker (optional)
Wooden spoon
Measuring cups
* Measuring spoons
Ladle
Fine-mesh strainer (optional)
Large punch bowl or serving pitcher
Heatproof mugs or serving glasses

Ingredients

64 oz ½ gallon fresh apple cider
1½ cups dark or spiced rum
2 tablespoons brown sugar optional
3 cinnamon sticks
6 whole cloves
¼ teaspoon ground nutmeg
1 orange sliced into rounds
1 apple thinly sliced (for garnish)
Sparkling water or ginger beer (optional for serving

Instructions

Pour the apple cider into a large pot or slow cooker.
Add the cinnamon sticks, cloves, nutmeg, and brown sugar, if using.
Warm over medium-low heat for 10–15 minutes, stirring occasionally. Do not boil.
Remove from the heat if serving chilled, or keep warm on low if serving hot.
Stir in the rum just before serving.
Ladle into mugs or glasses and garnish with apple slices and orange rounds.
Add a splash of ginger beer or sparkling water for fizz, if desired.

Notes

Add the rum after heating to preserve its flavor and alcohol content.
Use fresh apple cider instead of apple juice for the richest flavor.
Remove the whole spices after 24 hours if making ahead to prevent bitterness.
Refrigerate leftovers for up to 3 days or freeze for up to 1 month.