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How to Make Gingersnap Punch

Gingersnap Punch

Gingersnap Punch

This recipe by the amazing Jerri Banks of Fressen, a restaurant that I used to frequent in New York in the 90's, has been my go-to every holiday season. The Ginger Vodka is AMAZING!
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Prep Time 14 days
Cook Time 10 minutes
Total Time 14 days 10 minutes
Course Cocktails
Cuisine American
Servings 1
Calories 285 kcal


  • 1 cup sugar
  • 1/4 cup of grated fresh ginger
  • 2 cinnamon sticks broken up
  • 3 to 4 whole cloves
  • 1 gallon milk
  • Glug of Ginger Vodka*


  • Combine the sugar with 1 cup water in a small saucepan, and heat until sugar has dissolved.
  • Add the grated ginger, cinnamon sticks, and cloves and remove from heat.
  • Set aside to steep for 4 hours at room temperature.
  • Add the syrup and the spices to the milk, and refrigerate for 2 to 6 hours to develop flavors.
  • Strain, and serve cold or very gently warmed. (Do not allow the milk to get near a boil.)
  • Serve with a cinnamon stick garnish and nutmeg on top.


*Ginger Vodka: 1 pound candied ginger to 1 liter vodka
1 week to 2 weeks ahead: Steep the candied ginger in the vodka in a large covered container.
Day of the party: Pour the vodka through a fine strainer and discard the candied ginger. Return the vodka to a bottle and put in the freezer. (May also be served over ice cream or anything else.)


Serving: 1gCalories: 285kcalCarbohydrates: 39gProtein: 13gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 31mgSodium: 184mgSugar: 40g
Keyword Gingersnap Punch
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