Traditional recipes

Carolers’ Morning Punch

Carolers’ Morning Punch

The sweet aromas of mom’s home cooking, family gathered around the breakfast table, and spirited conversations by a warm fire are all quintessential moments of any holiday gathering. So, what better way to toast the season and create new memories than with Mama Walker’s line of breakfast-inspired liquor? The perfect ingredient for any holiday cocktail, Mama Walker’s offers a new way to experience all your favorite holiday traditions in one delicious glass.


  • 1 part Mama Walker’s Maple Bacon
  • Sparkling wine
  • 1 part fresh orange juice

I love doing some of the fun extras on Christmas morning that the kids love. Christmas Morning Punch is one of those extras that everyone loves! It is so easy to make and it is super festive. In fact, we typically make it for Thanksgiving Dinner as well.

The great thing about this punch is that you don&rsquot have to serve it just for special occasions.

We love pairing it with Apple Cinnamon Roll Bake, Cinnamon Roll Cake, Bacon cinnamon roll monkey bread, and even Sheet Pan Pancakes.

20 Refreshing Non-Alcoholic Punch Recipes That Everyone Will Love

We believe that the key to throwing an exceptional Southern party is to create a delicious punch that will leave a lasting impression on guests. We collected our most refreshing non-alcoholic punch recipes that serve as the ultimate festive sippers. From zesty and fruity sparklers like Cherry Limeade to festive and spiced punches like our Mulled Cranberry version, we&rsquove got all the non-alcoholic punches you will need for every occasion.

These drinks are so easy to make that even the busiest host can become a skilled mixologist. Believe us when we say that these flavorful mocktails taste even better than alcoholic cocktails and are far more refreshing. Half of the beauty of these punches are in the presentation&mdashso break out your Mason jars and vintage punch bowls that Granny gifted you and get to mixing. Next celebration serve up a deliciously crafted, kid-friendly punch instead of a cooler of sodas. you won't be sorry you did.

On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.

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Hearty English wassail & hot punch warms Christmas carolers (1975)

By Barbara Barte &ndash Tucson Daily Citizen (Tucson, Arizona) December 12, 1975

Carolers who &ldquocome a-wassailing&rdquo to Francesca and Robin Pearce&rsquos home will feel especially welcome as, in true English tradition, they are ushered in and joined in carols around a wassail bowl centered on a holly-decorated and food-laden table.

After all, the wassail bowl &mdash a hot, spicy punch of beer and sherry poured over apples &mdash originated with the Anglo-Saxons in &ldquoMerrie Olde England.&rdquo And the Pearces, although they have lived in many countries and are now Tucsonians, are basically British.

The early English carolers were usually poor villagers who came to the manor houses expecting not only food and hot punch to warm and cheer them, but money to tide them through the Christmas season. Those who were not poor collected money for charities, and they rarely, if ever, went away empty-handed, Mrs. Pearce said.

Sometimes the villagers would go together and plan a meal for the carolers, with the first house on the route serving a hot tureen of soup, the second a meat course and others bread, fruits and Christmas pastries.

Each had a bowl

Each household had its own wassail bowl &mdash for carolers, guests and the family to enjoy as they wrapped gifts and decorated the house for Christmas.

The word &ldquowassail&rdquo means health, and was a toast. &ldquoToast,&rdquo by the way, originated from the toast that was sometimes floated on the punch in the wassail bowl.

Each family added its own special touches to the punch. Mrs. Pearce&rsquos is a cup of very strong tea, which she adds to most punches, as she finds it keeps her guests &ldquotalking intelligently and driving home safely&rdquo without interfering with the good cheer (although it may interfere with their sleep later).

She also adds a cup of strong tea to julglogg, a hot Christmas punch that originated in Sweden, where it is customarily served at midnight on Christmas Eve as the gifts are given out. A smorgasbord of open-face sandwiches, cheese and pastries accompanies the julglogg, which is often flambéed before serving.

&lsquoSnowy&rsquo effect

She doesn&rsquot add tea to hot ale punch, another English favorite, but does add it to a cold cranberry punch recipe she was given by a friend from Virginia. Poured over dry ice, it lends a lovely &ldquosnowy&rdquo effect to Christmas parties.

The English Christmas table, besides plum pudding, dates, figs and cookies, is sure to have individual mince pies (often brandy-soaked).

Tradition says that, if you eat one each of the 12 days of Christmas &mdash making a wish with the first bite of each &mdash your wishes will come true in the new year. And, of course, one is left out for Father Chrismas (Santa to us) on Christmas Eve, and the children are always delighted to find it gone in the morning.

Many English Christmas traditions center around the 12 days of Christmas &mdash beginning with Christmas Day and ending Jan. 5 on Epiphany (the date of Christmas before the calendar was changed from the Greek).

For example, there is the kissing bough, which is a holly wreath suspended from the ceiling or doorway by red ribbons, from which, by more red ribbons, hang 12 tiny red apples. A sprig of mistletoe hangs in the middle, and a man who maneuvers a woman under it (with or without her knowledge) gets to kiss her 12 times.

Many English people (including the Pearces) keep a diary of things that happen on the 12 days of Christmas &mdash a trip, unexpected callers &mdash and then find, coincidentally or whatever, that it often portends what will happen in the corresponding months.

The Christmas tree, burned with the holly in the fireplace the 12th day of Christmas, originated in Germany and was brought to England by Queen Victoria&rsquos German husband Albert. In England (and at the Pearce&rsquos), the tree is topped with a fairy whose wand is tipped with a star, and there is always a bird in the tree &mdash sometimes a partridge, sometimes a bluebird for happiness.

The day after Christmas is &ldquoBoxing Day,&rdquo said Mrs. Pearce, but don&rsquot jump to conclusions. It only means they have one extra day to &ldquobox&rdquo gifts for those who unexpectedly gave them one. Also, mailmen are customarily gifted with money on Boxing Day.

Punch’s International History

Punch’s origin story begins in the 17 th century, when European merchants were heavily involved in the spice trade. Sailors traveling from Britain were accustomed to generous daily drinks rations, but the voyage between the Atlantic and the Indian oceans was long and hot enough that normal beer and wine would spoil by the time they reached their destination. The solution? Spirits.

On those long voyages, sailors drank brandy, and, later, rum. But those early spirits were often quite rough-and-tumble, imperfectly rectified and then bottled at very high proof. To make them drinkable, sailors diluted them with water to somewhere around wine strength. Then, once they arrived in India and had access to ingredients like citrus, spices, and sugar, they doctored up their drinks to make them more delicious. Cocktail historian David Wondrich even posits that these additions might have been an effort to make their brandy-and-water “wine” taste more like real wine by reintroducing those acidic, sweet, and warming flavors that sometimes vanish during distillation.

As those sailors returned home, they took their taste for punch with them. The drink’s popularity spread throughout England, migrating from the docks to the bourgeois coffee houses of urban London. At the time, many of the ingredients we associate with punch, especially things like nutmeg and allspice, were wildly expensive, so the drink became associated with the upper class. Yet the format—big, generous, communal bowls of good cheer—had universal appeal, evidenced by the popularity of wassail, the spiced wine served to carolers during the Christmas season, during the Victorian era.

Across the Atlantic, American colonists adopted punch with enthusiasm, drawing on the delicious spices and fiery Caribbean rum that comprised one leg of the triangle trade. Punch in early America was served at seemingly every occasion, including the celebration after the signing of the Declaration of Independence, and enjoyed in abundance. At one party in 1783 , the governor of New York served a party of 120 guests with 30 bowls of rum punch, 135 bottles of Madeira, 36 bottles of port, and 60 bottles of beer. Whew. Philadelphia was particularly closely associated with punch, which was enjoyed at the hundreds of Punch Houses scattered across the city—including the State in Schuylkill Fishing Corporation, a social club that invented the famous Fish House Punch.

Punch’s favor waxed and waned over the decades, but it never truly went away. Perhaps only sparkling wine (and hey, many punches are full of sparkling wine) matches punch in terms of festivity, and the novelty of ladling your own drink out of a crystal-cut bowl into a tiny teacup never gets old. Even today, high-end bartenders around the country are turning to punch for cocktail inspiration, serving housemade concoctions inspired by historic recipes but updated for a contemporary twist.

Celebrate With These Christmas Morning Punch Recipes

Whether you celebrate in a large group or as a small family unit, Christmas morning is one the best mornings of the year. We spend it snuggled with our favorite people while the kids play with their presents and *hopefully* snow falls outside. No matter who you celebrate with or where you’re celebrating, one of the elements of the day that’s a must-have is a good Christmas punch.

If your Christmas punch is supposed to be served hot, then you really should invest in a hot beverage dispenser like this. Yes, you can keep most of these recipes warm in a crockpot, but the beverage dispenser will make your life a ton easier. Not only does it reduce spills, but it will keep things nice and toasty. If you live in a warmer climate and opt for a cold punch, then a dispenser like this will make drink dispensing a breeze. Now that you’ve got your dispensers at the ready, it’s time to get down to the recipes.

27 Delicious Christmas Punch Ideas That Are Sure to Bring You Holiday Cheer

The star of your holiday get-together is obviously going to be your Christmas dinner. However, that's doesn't mean your drinks have to fall by the wayside! If you're planning a large party, making a bowl of Christmas punch is a great way to keep your guests holly and jolly all night &mdash especially if you would rather mingle than be stuck behind the bar.

The recipes on our list are super simple to make, and you probably already have most ingredients. But with how good they taste and how Christmas-y they feel, they'll surely seem like you spent plenty of time on them. Take a break from making Christmas appetizers and try one of these easy Christmas punch recipes, and take your pick of flavors: You'll find cherry, cranberry, apple and more to fit your holiday menu. Just be sure to save room for dessert!

Christmas Pudding

No dish speaks to Victorian Christmas dinner quite like the pudding. Many households kept their own special pudding recipes, closely guarded secrets handed down generation to generation. In Dickens’ A Christmas Carol, the pudding represents the climax of the Cratchit family’s modest Christmas feast:

"Hallo! A great deal of steam! The pudding was out of the copper! A smell like a washing-day. That was the cloth. A smell like an eating-house and a pastrycook's next door to each other, with a laundress's next door to that. That was the pudding. In half a minute Mrs. Cratchit entered -- flushed, but smiling proudly -- with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quarter of ignited brandy, and bedight with Christmas holly stuck into the top."

Puddings are traditionally made on “Stir-up Sunday”—the Sunday before Advent, the fifth before Christmas Day—when each member of the household must take a turn at stirring the pudding mix while making a wish. Often, a few silver coins or a ring are placed in the mix, to bring riches or luck to whoever may find them in the piece they are served on Christmas Day. The pudding is then boiled in a pudding cloth and set to rest until Christmas Day so the flavors can mix. Try Christmas Pudding at your holiday dinner this year. The recipe below is from “Christmas Feasts” by Lorna J. Sass.

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To serve: Put the ice cubes into a hand ice crusher and crush directly into your picnic cups. Top with Pimm's and garnish with cucumber slices and mint sprigs.

Serve in a hand ice crusher drink out of picnic cups.

Tip: Don't get too close to the edge of the river after a few of these you might fall in.

Gin, Tea and Tonic

The British considered Ceylon (present-day Sri Lanka) a colony from 1815 to 1948 and were instrumental in bringing tea to the island, which now produces some of the best black teas in the world those from the Uva province are particularly good. Tea has been used in punch for centuries and is a popular ingredient for the "weak" element in a recipe. Combine this with another British staple, the G&T, and it stands to reason that you'll have a positively dandy time.


  • 6 Calamansi limes (see tip)
  • 50g caster (superfine) sugar
  • 30g Ceylon black tea leaves
  • 1 Ceylon cinnamon stick (see tip)
  • tropical fruit of your choice (try to find something local and seasonal), to garnish
  • 400ml gin
  • 600ml tonic water

To prep: Begin at least 12 hours before serving. Zest the limes, adding the zest to a container with 500ml water. Put the limes in the fridge for juicing later. Add the sugar, tea and cinnamon to the container, then stir to dissolve the sugar. Refrigerate for 12 hours.

To serve: Prepare the tropical fruit garnishes. Strain the tea soak into your serving bowl, discarding the solids. Squeeze in the lime juice, then add the gin and stir to combine. Gently top with tonic, then finish with ice. Garnish with the tropical fruits.

Serve in porcelain punch bowl with bamboo ladle drink out of fine china teacups.

Tip: If you can't get a hold of Calamansi limes, you can substitute with regular limes: just use three and add an extra 20g sugar. Also make sure you check your cinnamon sticks Ceylon cinnamon is desirable over cassia as it is altogether sweeter and subtler.

On a Boat

The International Date Line runs through the Pacific Ocean, marking the point of each new day. Because of its geographical position, Kiritimati (Christmas Island) is one of the first places to ring in the New Year, with Baker Island being one of the last. Being less than 1000km apart, it is conceivable that you could enjoy the New Year's festivities on one island, then catch a boat to the other and do it all again. With this much indulgence it is important to stay hydrated, which is why this recipe contains coconut water and mineral salts.


  • 300ml coconut water
  • 5g mineral salts
  • 200ml brandy
  • 150ml pineapple juice
  • 100ml grenadine
  • 750ml sparkling wine
  • party hats and sparklers

To prep: Begin at least 10 minutes before serving. Combine the coconut water and salts (see tip), and stir to dissolve.

To serve: In a cocktail tin, combine the brandy and pineapple juice. Shake with a few ice cubes to froth up, then pour into the champagne bucket. Add the coconut water and grenadine, stir to combine, then top with sparkling wine. Ladle into flutes and decorate with a party hat and sparkler. Toast to the new year.

Serve in a fancy champagne bucket and ladle drink out of champagne flutes.

Tip: The mineral salts and coconut water mix is to aid in post-indulgence recovery make extra and refrigerate – it will come in handy in the morning.

Hydration Punch (alcohol-free)

The Atacama Desert in Chile is incredibly beautiful and deserves a visit, but it is also one of the driest places on earth. It's so dry, in fact, that NASA has conducted similar testing to that performed on Mars to measure the capacity for the planet to support life. With a visit to such a dry place it is important to stay hydrated, so we've concocted the ultimate thirst-quenching punch. Even if you aren't heading to the desert, this drink will keep you well hydrated during your next summer party.


  • 1 litre (4 cups) coconut water
  • 500ml (2 cups) aloe vera juice
  • 100g caster (superfine) sugar
  • 10g hibiscus tea leaves
  • 5g salt
  • 2 lemons
  • 1 cucumber

To prep: Begin at least 2 hours before serving. Combine all the ingredients except the lemon and cucumber in a container. Stir to combine and leave to macerate in the fridge for 2 hours. Strain and refrigerate until ready to serve. Slice the lemons into wheels and the cucumber into discs and refrigerate, ready to serve.

To serve: Pour the punch into a water dispenser, along with the lemon and cucumber. Place the dispenser on the table and allow guests to hydrate at their leisure. Serve with a bucket of ice and a scoop.

Serve in mini water dispenser drink out of paper cups.​

Tip: This recipe loves to be scaled up and can be kept in the fridge quite conveniently for those hotter days when you aren't entertaining.

This is an edited extract from Punch by Shaun Byrne and Nick Tesar, published by Hardie Grant Books, RRP $24.99. Buy now

Watch the video: Best of Sean Lock on QI (November 2021).