What’s a holiday party without a bowl of Christmas punch ? This fizzy, festive recipe is sure to get the party started, with a blend of juices, ginger ale or Prosecco, and rum.
I love enjoying Christmas punch alongside my rainbow fruit salad with maple lime dressing for a bright, colorful, and cheerful holiday treat.
When it comes to entertaining for the holidays, I’m all about the Christmas punch. While I love a Winter Cranberry Gin Fizz Cocktail , it’s a pain to play bartender while hosting a party. There are things to do! People to mingle with! Making punch means the work is done at the start of the get-together and everyone can serve themselves. Easy.
This Christmas punch recipe is a delightfully festive beverage that brings good tidings and cheer to any holiday gathering. You can make it with alcohol or without, and the deep red colour has cozy Christmas vibes in spades!
Why You’ll Love This Christmas Punch Recipe
- Festive and fun . Christmas punch is a great way to get into the holiday spirit and add some fun to your party!
- Easy to make . This punch recipe takes minutes to put together, so it doesn’t take away any time from entertaining your guests.
- Customisable . Make it with or without alcohol, gussy it up with garnishes, or switch up the juices to put a different spin on it.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Juice – Cranberry juice, apple cider, and orange juice form the base of this Christmas punch.
- Lime – The juice from one lime adds a bit of bright tartness.
- Ginger ale – Or Prosecco, if you prefer.
- Rum – This is optional; if you use it, I recommend a spiced rum.
- Garnishes – Fresh cranberries, orange slices, and/or rosemary.
- Ice cubes – For serving.
How to Make Christmas Punch
Mix juices.
- Mix the juices . Stir together the juices in a punch bowl.
- Make it fizzy . Add the ginger ale or Prosecco.
- Spike it . Stir in the rum.
- Finish and serve . Add the cranberries, orange slices, and rosemary. Ladle over ice to serve.
Tips for Success
- Don’t assemble it too far in advance . You don’t want the punch to sit for too long or it will lose some of its freshness and fizz. Put it together just as your guests start to arrive!
- Add the ice to the glasses, not the punch . Ice cubes in the punch will water it down as they melt. If you want to keep the punch chilled while it’s set out for serving, you can use frozen cranberries instead of fresh.
- Serve in a festive punch bowl . It’s part of the experience! If you don’t have one, look for one at a resale shop or ask around to see if you can borrow one. A salad bowl and soup ladle just don’t have the same vibe.
Variations
You can swap the cranberry juice for pomegranate juice; similarly, you can use pomegranate arils instead of cranberries. Try tangerine juice instead of orange juice, or lemon-lime soda instead of ginger ale. For more gingery punch, you can use a strong ginger beer, which is typically spicier. (I definitely have to give a shout out to Jamaican ginger beer here—if you can find it near you or order it online, it’s the best!)
What to Serve With Christmas Punch
When I make Christmas punch, it’s usually to accompany a holiday appetizer spread. Serve it with recipes like Pinwheel Sandwiches , Vegan Spinach Artichoke Dip , or a Vegan Charcuterie Board .
How to Store
If you have leftover Christmas punch, transfer it to an airtight container and refrigerate. It’ll last about a day before it starts to go flat, although you can still enjoy it for another day or two, even if it’s not fizzy anymore.
More Festive Holiday Recipes
- Gingersnap Molasses Cookies
- Vegan Turkey
- Chai Sugar Cookies
- Vegan Cranberry Meatballs
- Vegan Eggnog (Creamy & Heartwarming)
Ingredients
- 4 cups cranberry juice
- 2 cups apple cider
- 1 cup orange juice
- 1 lime , juiced
- 2 cups ginger ale , or Prosecco, for boozy punch
- 1 cup rum , optional, for boozy punch
- garnishes: fresh cranberries, one orange sliced, fresh rosemary
- ice cubes , for serving
Instructions
- In a large punch bowl, combine the cranberry juice, apple cider, orange juice, and lime juice. Stir well.
- Just before serving, stir in the ginger ale (or lemon-lime soda) for some bubbly fizz. You can use Prosecco instead for alcoholic punch.
- If you’re making an alcoholic version, add rum and stir well.
- Add fresh cranberries, orange slices, and rosemary.
- Fill glasses with ice cubes, then ladle the punch into each glass.
Notes
Christmas Punch
Ingredients
- 4 cups cranberry juice
- 2 cups apple cider
- 1 cup orange juice
- 1 lime juiced
- 2 cups ginger ale or Prosecco, for boozy punch
- 1 cup rum optional, for boozy punch
- garnishes: fresh cranberries, one orange sliced, fresh rosemary
- ice cubes for serving
Instructions
- In a large punch bowl, combine the cranberry juice, apple cider, orange juice, and lime juice. Stir well.
- Just before serving, stir in the ginger ale (or lemon-lime soda) for some bubbly fizz. You can use Prosecco instead for alcoholic punch.
- If you’re making an alcoholic version, add rum and stir well.
- Add fresh cranberries, orange slices, and rosemary.
- Fill glasses with ice cubes, then ladle the punch into each glass.
Notes
Nutrition
Christmas Punch https://jessicainthekitchen.com/christmas-punch/ October 28, 2024
This vegan French onion soup recipe is full of rich, savoury flavour, and lots of melty plant-based cheese! The perfect cozy dinner for a chilly evening.
French onion soup is one of those recipes that’s so much more than the sum of its parts. Soup—with just onions?! With cheese and bread on top? It sounds iffy on paper, but of course, we all know that this is a soup loaded with the most rich flavour. This vegan version is just as delicious as the classic recipe, minus the traditional dairy cheese and beef stock!
Why You’ll Love This Vegan French Onion Soup Recipe
- Layers of flavour . This soup may take some time to make, but the end result is worth it. The combination of caramelised onions , herbs, and white wine creates a rich and complex flavour profile.
- Comfort in a bowl . There’s nothing quite like a warm bowl of soup on a cold winter night. This vegetarian French onion soup recipe will leave you feeling cozy and satisfied!
- Easy to make . Although it does take some time, there is nothing complicated about the recipe, and most of the ingredients are pantry staples.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Butter – You can use store-bought or homemade vegan butter .
- Olive oil
- Onions – Yellow onions are the classic choice for French onion soup. Sweet onions have high water content and become too soft in the soup, so they should be avoided.
- Garlic – Another element of the flavour in this vegan French onion soup recipe.
- Balsamic vinegar – This helps add some richness to the broth.
- Dry white wine – Pinot Grigio and Sauvignon Blanc are two great options.
- Vegetable broth – I like to use my homemade vegetable broth . Mushroom broth also works, and it makes a great stand-in for beef stock.
- Thyme – You can use fresh thyme leaves or dried thyme.
- Bay leaves
- Dark brown sugar
- Salt and pepper
- Baguette slices – The slices should fit in your soup bowls.
- Vegan cheese – If you are lucky enough to find an artisanal vegan gruyere wedge, snatch it up for this recipe! Otherwise, shredded vegan Parmesan or mozzarella works.
Caramelise onions and garlic. Deglaze pan.
How to Make French Onion Soup
- Caramelise the onions . Cook the onions with the olive oil and butter over medium heat until they’re jammy and caramelised.
- Add the garlic . Stir in the garlic and cook until fragrant.
- Deglaze the pan . Add the balsamic vinegar and wine; wait a minute, then start scraping the browned bits from the bottom of the pot.
- Simmer . Stir in the broth, herbs, sugar, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 20 to 30 minutes.
- Toast the baguette slices . Place them on a baking sheet and toast at 375ºF for 10 minutes, or until browned.
- Broil . Remove the bay leaf, then divide the soup into bowls. Add baguette slices and vegan cheese. Broil for 3 to 5 minutes, or until the cheese is melted. Garnish with fresh thyme, then serve.
Tips for Success
- Slice the onions evenly . This is important! You don’t want thick slices of onion that stay crisp instead of caramelising.
- Be patient with the onions . Achieving properly caramelised onions is critical for the soup’s depth of flavour. It might be tempting to rush this step, but slow-cooking the onions until they’re quite dark and jammy in texture ensures the best taste.
- Use oven-safe soup bowls . If you don’t have oven-safe soup bowls, you can top the toasted baguette slices with shredded cheese and return them to the oven to broil. Once the cheese has melted, transfer the cheesy bread to your soup bowls.
What to Serve With French Onion Soup
A simple green salad is all you need to round out this dinner. If you want something a bit fancier, try my vegan Nicoise salad , easy vegan Caesar salad , or kale apple and chickpea salad with vegan feta .
How to Store
- Refrigerate : Store any leftover soup in an airtight container in the refrigerator for up to 3 to 4 days. (It’s best not to store the baguette slices in the soup to keep them from getting mushy.)
- Freeze : If you want to freeze this French onion soup recipe, transfer it to a freezer-safe container or zip-top bag (without the bread and cheese). It can be stored in the freezer for up to 3 months.
- Reheat : Warm up the soup in a saucepan on the stovetop, then ladle it into ovenproof bowls and top with toasted baguette slices and cheese. Follow the instructions in the original recipe for broiling and serving.
More Vegan Soup Recipes
- Vegan Chicken Noodle Soup
- Creamy Tomato Soup with Cheesy Croutons
- Gnocchi Soup
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
Ingredients
- 3 tablespoons vegan butter
- 2 tablespoons olive oil
- 4 large yellow onions , 6 cups , thinly sliced
- 2 garlic cloves , minced
- 1 tablespoon balsamic vinegar
- ⅓ cup dry white wine
- 6 cups vegetable broth
- 1 tablespoon fresh thyme leaves , or 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon dark brown sugar
- salt and pepper to taste
- 6 baguette slices
- 1 cup vegan cheese , shredded (like Gruyère, Parmesan, or mozzarella)
Instructions
- In a large pot, heat the olive oil and vegan butter over medium heat.
- Add the sliced onions and cook slowly, stirring occasionally, until they become soft and caramelized. This will take about 30-40 minutes. This step is important to get a rich, flavorful soup, so don’t undercook your onions.
- Once the onions are golden brown, add the minced garlic and cook for an additional 2-3 minutes until fragrant.
- Add the balsamic vinegar and white wine to deglaze the pot, scraping up any browned bits from the bottom.
- Pour in the vegetable broth and stir to combine.
- Add the thyme, bay leaves, and dark brown sugar. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes to allow the flavors to meld together.
- While the soup simmers, preheat your oven to 375°F (190°C).
- Place the baguette slices on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Don’t turn off the oven.
- Remove the bay leaf from the soup and discard.
- Ladle the soup into oven-safe bowls. Place two slices of baguette on top of each bowl of soup. Top with grated vegan cheese.
- Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 3-5 minutes. Watch carefully to avoid burning.
- Serve hot, garnished with extra thyme.
Notes
- Refrigerate : Store any leftover soup in an airtight container in the refrigerator for 3-4 days. (It’s best not to store the baguette slices in the soup to keep them from getting mushy.)
- Freeze : If you want to freeze this French onion soup recipe, transfer it to a freezer-safe container or zip-top bag without the bread or cheese. It can be stored in the freezer for up to 3 months.
- Reheat : Warm up the soup in a saucepan on the stovetop, then ladle it into ovenproof bowls and top with toasted baguette slices and cheese. Follow the instructions in the original recipe for broiling and serving.
