Caramel Apple Punch blends cozy caramel, crisp apple, warm spice, and bubbles for a fast, festive Thanksgiving drink everyone loves.

Scale

2 64-oz containers apple cider or apple juice

2 liters ginger ale

2/3 cup caramel sauce

1/2 teaspoon pumpkin pie spice

6 cups ice

2 large red apples, thinly sliced

2 large green apples, thinly sliced

2 cups fresh cranberries

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1. Whisk apple cider with caramel sauce and pumpkin pie spice in a large punch bowl until smooth.

2. Gently pour in ginger ale to keep the fizz.

3. Add ice, apple slices, and cranberries. Stir gently and serve right away.

Best served immediately for freshness and fizz.

Store leftovers in an airtight container for up to 3 days; reheat gently and add more cider or caramel if desired.

Caramel blends best if whisked with a little warm cider first.

Chill cider and soda before mixing to prevent dilution.

Add ginger ale last to keep carbonation.

Garnish with thin apple slices, cranberries, cinnamon sticks, or caramel drizzle.

For adults, add vodka, caramel vodka, spiced rum, bourbon, or whiskey to individual servings.

Can be served warm by heating ingredients before adding apples.

Rim glasses with caramel sauce and sprinkle with sea salt or cinnamon sugar for a festive touch.