25 Christmas Alcoholic Drinks Recipes to Make

Lay out the cinnamon sticks, cloves, star anise and ginger before you start so you can add them in one go once the pot is warm. Measuring everything up front stops the base from over-reducing while you hunt for spices, which keeps the flavour balanced.

Cut the orange into rounds about 5 mm (¼ in) thick, keeping the peel on for extra fragrance and colour. Set aside 4 slices for garnish and add the rest straight to the pot.

Peel the 30 g (1 oz) of fresh ginger with a teaspoon, then slice it thinly into coins. Thin slices release their heat faster than chunks, so the punch warms up without needing a long simmer.

Pour the 1500 ml (50 fl oz) apple cider and 350 ml (12 fl oz) cranberry juice into a large saucepan or stockpot. Stir briefly so the two liquids combine evenly before you add anything else.

Drop the orange slices and ginger coins into the pot. Press the orange slices down gently with a spoon so they sit under the surface of the liquid, which helps them release their oils faster.

Add the 4 cinnamon sticks, 8 whole cloves and 3 star anise pods. Keeping the spices whole rather than ground means the punch stays clear instead of turning gritty.

Add 50 g (¼ cup) of brown sugar and 5 ml (1 tsp) of vanilla extract. Stir until the sugar has mostly dissolved into the cold liquid before you turn on the heat.

Place the pan over medium-low heat and warm the mixture slowly, stirring every couple of minutes. You want gentle steam rising, not a rolling boil, since boiling drives off the aromatic oils you're trying to capture.

After about 8-10 minutes the liquid should reach a bare simmer, with small bubbles just breaking the surface around the edges of the pan. Reduce the heat slightly the moment you see this, then hold it there.

Let the punch simmer gently, uncovered, for 12-15 minutes. This is the stage where the cinnamon, clove and star anise fully perfume the liquid, and your kitchen will smell distinctly of Christmas.

Dip a spoon in and taste carefully, since the mixture will be hot. If the cider brand you used is on the tart side, stir in an extra 15-25 g (1-2 tbsp) of brown sugar and simmer for 2 more minutes to dissolve it.

Take a second taste around the 15-minute mark. If you want a stronger spiced flavour, leave the whole spices in for another 5 minutes; if it already tastes bold, remove the pan from the heat now.

For a clear punch, ladle the liquid through a fine mesh sieve into a clean pot or heatproof jug, discarding the spent spices and fruit. If you prefer a rustic look for a slow cooker station, you can skip straining and simply fish out the cinnamon sticks and star anise before serving.

Return the strained punch to low heat, or transfer it to a slow cooker set to 'warm', so it stays hot without simmering further. This prevents the citrus from turning bitter while you prep glasses and garnishes.

Rinse heatproof mugs or punch glasses with hot tap water and dry them just before pouring. Warm glassware keeps the drink hotter for longer once it's served.

Set out the reserved orange slices, rosemary sprigs and a few extra cinnamon sticks on a small tray or board near the serving station. Having garnishes ready means every glass gets finished in seconds, hot or not.

Ladle about 200 ml (scant 1 cup) of the warm punch into each mug, filling to about 2 cm (¾ in) from the rim to leave room for the garnish.

Float an orange slice and a rosemary sprig on top of each mug. Tuck a fresh cinnamon stick in as a stirrer for a festive finishing touch.

Hand the mocktail version out right away while it's steaming hot. This is the version safe for kids, designated drivers and anyone skipping alcohol, and it needs nothing further.

For guests 21 and over who'd like a boozy version, measure 45 ml (1½ oz) of spiced rum or brandy and 15 ml (½ oz) of orange liqueur per drink using a jigger, not a free pour, so each glass stays consistent.

Add the measured rum and orange liqueur to the bottom of an empty warmed mug before the hot punch goes in. Pouring spirits first stops them from splashing when the hot liquid hits the glass.

Ladle about 180 ml (¾ cup) of the hot punch base over the spirits, leaving a little extra room compared with the mocktail pour since the alcohol adds volume.

Stir once or twice with the cinnamon-stick stirrer to combine the spirits and punch evenly. Do not over-stir, or you'll cool the drink down faster than you'd like.

Garnish exactly as you did the mocktail, with an orange slice and rosemary sprig, so both versions look identical and no one can tell them apart by sight alone. Take a small taste and add another 15 ml (½ oz) of rum only if a stronger pour is wanted.

Set the boozy mugs on a separate tray or add a small flag or ribbon marker so they're never confused with the mocktail version, especially at a family gathering. Serve and enjoy responsibly, to guests 21 and over only, and never let anyone drink and drive.