This post contains affiliate links. I may receive compensation if you buy something but with no cost to you.

How to Make Gingersnap Punch

Gingersnap Punch

Gingersnap Punch

Susan
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!
No ratings yet
Prep Time 14 days
Cook Time 10 minutes
Total Time 14 days 10 minutes
Course Cocktails
Cuisine American
Servings 1
Calories 285 kcal

Ingredients
  

  • 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*

Instructions
 

  • 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.

Notes

*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.)

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 39gProtein: 13gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 2gCholesterol: 31mgSodium: 184mgSugar: 40g
Keyword Gingersnap Punch
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.