Dracula’s blood punch

Dracula’s blood punch

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(1 ratings)

Prep: 10 mins Cook: 5 mins plus 4 hrs chilling

Easy

Serves 12

A refreshing mocktail fit for a vampire- team cherry juice with chilli, cinnamon, cloves and ginger, then garnish with a set of sweet fangs

Nutrition and extra info

  • Freezable

Nutrition: per glass

  • kcal77
  • fat0g
  • saturates0g
  • carbs18g
  • sugars17g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 2l cherry juice
  • peel from 3 oranges, pared with a vegetable peeler
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 thumb-sized red chilli, pierced a few times but left whole
  • 3 cinnamon sticks
  • 10 clove
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 6 slices ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • Dracula's fangs sweets (available from sweet shops), to serve, optional

Method

  1. Tip the cherry juice, orange peel, chilli, cinnamon sticks, cloves and ginger into a large saucepan. Simmer for 5 mins, then turn off the heat. Leave to cool, then chill for at least 4 hrs, or up to 2 days – the longer you leave it the more intense the flavours. If serving to young children, take the chilli out after a few hours.

  2. When you’re ready to serve, pour the juice into a jug. Serve in glass bottles or glasses and pop a straw in each. Dangle a fangs sweet from each glass.

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Comments, questions and tips

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Comments (1)

georgiajan's picture
5

This is a great mixed with rum. We've enjoyed it throughout the fall and plan on serving it at Thanksgiving. Adding a little ginger ale or seltzer is also nice. I would suggest adding a little less clove.

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