Pumpkin Apple Punch

Pumpkin Apple Punch - The Great Pumpkin Cocktail

Nothing says fall quite like pumpkins and apples. I combined the two, with a little holiday spirit, to make a Pumpkin Apple Punch that I call The Great Pumpkin.

4.58 from 7 votes

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Course: Drinks and Cocktails

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: cocktails

Author: Jennifer Stewart

Ingredients

Chocolate Caramel Sauce

1 cup granulated sugar
1/3 cup water
3/4 cup heavy cream
3 tablespoons cocoa powder
3 tablespoons butter unsalted, cubed

2 tablespoons Chocolate Caramel Sauce
3 tablespoons pumpkin puree
8 ounces Apple cider
3 ounces bourbon or white rum

Instructions

Make the chocolate caramel sauce

Add the sugar and water in a heavy-bottomed pot.*
In a separate container mix the cocoa powder in the heavy cream and whisk to combine.
Set the butter and the chocolate heavy cream close to where you will be working on the stove, along with a whisk.
Cook the sugar and water over medium heat, stirring frequently, until the sugar dissolves completely.*
After the sugar has fully dissolved, stop stirring.
Turn up the heat to medium-high and let the sugar continue to cook until it changes color to an amber color, while only swirling the pot occasionally.*
Once the dissolved sugar mixture reaches a medium copper color, turn off the heat, add the butter and chocolate heavy cream, constantly whisking.*
Continue whisking until the mixture becomes homogeneous and all clumps dissolve.
Whisk continually until all the ingredients are mixed in and all the clumps are smoothed out.
Let the sauce cool for a few minutes.
Pour the caramel sauce into a storage container and store in the refrigerator for up to a week.

To make the Pumpkin Apple Punch

Pour a few tablespoons of the Chocolate Caramel Sauce onto a small plate.
In a cocktail shaker combine the pumpkin puree, bourbon, and apple cider.
Shake or stir to combine.
Dip the rims of your glasses into the chocolate caramel sauce.
Add ice to your glasses.
Pour the Pumpkin Apple Punch into the glasses.
Enjoy!

Notes

I made the chocolate caramel sauce the day before so it would have time to cool and thicken. If you don't have time to make it you can use store-bought caramel sauce and add a touch of chocolate syrup before rimming the glasses.
If sugar crystals form up the sides of the pot, use a pastry brush wet with water to brush the crystals away.
Do not walk away from the sugar mixture as the color changes very quickly and you can burn it!
I remove my pan from the burner while adding the butter and cream and started whisking. Then will occasionally put it back on the warm burner to help it blend better.
The chocolate caramel sauce will drip down the side of your glass. I think it looks cool but it can get sticky. Drizzle it down the insides of the glasses before adding the ice if you prefer. I am not a fan of this as much because I can't really taste it until I reach the bottom of the glass.

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