Spiced punch is popular throughout Latin America and the Carribean, and is typically made with alcohol during the holidays. Our version adds a unique pumpkin twist.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 8-12 servings |
Ingredients
- 2 cups packed dark brown sugar
- 4 cinnamon sticks, preferably Mexican
- 1 29-ounce can pure pumpkin (about 3 1/2 cups)
- 2 limes
- Splash of rum (optional)
- Pineapple chunks and/or pecans, for serving (optional)
Instructions
- Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.
- Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve.
- Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks.
Nutrition Facts
| Calories | 243 calorie |
| Total Fat | 0 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 20 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 4 grams |
| Protein | 2 grams |
| Sugar | 57 grams |
Reviews
Very sweet. But if you’re into that like me it is excellent! Takes time to make. As long as you’re patient it is so worth it. Fall in a glass.
My recommendation…after chilling and straining, warm it up again. Tastes much better hot and you get more of the rum flavor. We added a splash of rum, pineapple chunks, then the hot punch, and pecan halves. Everyone loved it 🙂