Warming honey & caramel punch

The soul of punch is usually alcohol, but here we replace flavour depth with a physical trick: caramelisation. When sugar is browned, hundreds of new flavour compounds (buttery, nutty, roasted notes) are created, providing exactly the complexity that the lack of alcohol would take away. A liquid hug in a mug.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 180 kcal
🌍 Cuisine Anglo-Saxon / Winter drink

Ingredients

Equipment Needed

  • High-sided saucepan (due to steam)
  • Whisk

Instructions

1

Sprinkle the sugar evenly on the bottom of a saucepan. Begin heating over medium flame. Do not touch with a spoon!

Tip: If you stir, the sugar crystallises and becomes lumpy. Just shake the pan until the sugar turns liquid amber colour.
2

When the sugar is beautifully brown and fragrant, carefully pour in the apple juice in small portions. Careful, huge steam will rise!

Tip: The hot sugar is 160+ degrees, the apple juice is 20. The reaction will be violent, hence the high-sided pot.
3

Continue heating and stirring until the solidified caramel completely dissolves in the apple juice.

4

Add the orange juice, cinnamon and cloves. Heat to boiling point, but do not boil vigorously.

Tip: If you boil it, the fresh orange aromas evaporate and it will taste 'cooked'.
5

Remove from heat, let stand for 5 minutes (for spices to infuse), then stir in the honey.

Tip: Only add honey at the end so valuable enzymes aren't damaged by excessive heat.

Recipe FAQ

The caramel hardened when I poured the juice in!
This is 'thermal shock'. The cold juice instantly cooled the hot sugar. Don't worry, keep heating gently, and the sugar will dissolve again in the juice.
Can I add lemon juice?
Yes, if you feel it's too sweet, a few drops of lemon juice restore the balance.

Ingredients

  • 500 ml Cloudy apple juice (unfiltered is better!)
  • 200 ml Orange juice
  • 2 tbsp Honey
  • 2 tbsp Granulated sugar (for caramel)
  • 2 pcs Cinnamon stick
  • 3 pcs Cloves