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The drinks served at a holiday gathering are just as important as the food-a great drink can be a memorable compliment to the meal.

There’s a lot to love about this recipe from the Colonial Williamsburg cookbook. It’s super easy, it’s delicious, and it can be adjusted to suit partakers of alcoholic beverages! Simply leave the warmed pot of punch on low on your range with a ladle and a pretty decanter of brandy or rum nearby and invite guests to mix!

I incorporated this recipe into my Vintage Dinner menu. It makes about 16 mugs of punch.

• 1 gallon apple cider
• 6 cinnamon sticks
• 8 tablespoons lemon juice
• 2 teaspoons nutmeg or one whole nutmeg
• 2 teaspoons whole cloves


Pour the cider into a large pot. Add the cinnamon sticks and lemon juice and simmer for 15 minutes.

I happened to have fresh lemons so I just squeezed the juice of a whole lemon into my cider.

Tie the nutmeg and cloves in a small piece of cheesecloth and put into the simmer cider for about another 15 minutes.

There is nothing better than fall spices like nutmeg and cloves.

Serve! (told you it was easy!)

This recipe will make you want to dress up every gallon of cider you buy!