A special occasion is the perfect opportunity to make a colorful cocktail for a crowd. When we received Vegan Holiday Cooking from Candle Cafe: Celebratory Menus and Recipes from New York's Premier Plant-Based Restaurants, we loved how easy they made holiday planning. From Christmas to a 4th of July Backyard Barbecue, there's a full menu for every occasion, dessert and drinks included. We couldn't believe how delicious and stunning these vegan recipes were. Read on to learn how to make their Christmas Pomegranate Punch.
We love to make punch for the holidays. It's our chance to pull out the big punch bowl that just takes up space the rest of the year. This festive drink blends rum with pomegranate juice and hibiscus tea and resembles a glühwein (German mulled wine), but it is served chilled.
RECIPE: Christmas Pomegranate Punch
Yields 10 to 12 glasses
Ingredients
- 1 (750 ml) bottle rum
- 12 ounces (1 1/2 cups) triple sec
- 32 ounces (4 cups) pomegranate juice
- 12 ounces (1 1/2 cups) spicy red wine, such as Malbec or Shiraz
- 1/2 cup hibiscus tea leaves
- 16 ounces (2 cups) hot water
- 16 cinnamon sticks
- 2 teaspoons whole cloves
- 3 lemons, cut into wedges, to garnish
- Ice
Directions
- Combine the rum, triple sec, pomegranate juice, and wine in a punch bowl and stir.
- Steep the hibiscus leaves in the hot water for 5 minutes. Strain the tea into a bowl, pressing the leaves until dry. Pour it into the punch bowl and stir.
- Put 4 of the cinnamon sticks and ½ teaspoon of the cloves in a piece of cheesecloth and tie tightly. Let it sit in the punch for about an hour, then remove.
- Stud the lemon wedges with the remaining cloves. Pour the punch into cups or small glasses over ice. Garnish each serving with the remaining cinnamon sticks and the lemon wedges and serve.
Recipe and Image via Vegan Holiday Cooking from Candle Cafe: Celebratory Menus and Recipes from New York's Premier Plant-Based Restaurants
