Dracula’s blood punch recipe

Halloween is all about getting spooky! And what better way to achieve the ultimate Halloween bevvy for your monster bash than a frightening drink like this blood punch recipe non alcoholic? 

Dracula’s Blood Punch Recipe Non Alcoholic

This post is part of a #30DaysofHalloween series going on at the Cupcake Diaries, featuring 30 recipes and printables and 30 bloggers, all in the 30 days of September! You’ll find all of the other posts in the series, at the bottom of this article. We all hope you’ll enjoy them!

This Halloween forget about the garlic and make a barrel of grog for your vampire friends! Get creative and add a little magic to your drink with a lurid beverage like this blood punch recipe non alcoholic, delicious for all the family to enjoy!

An absolute essential for your Halloween party, this creepy mocktail shimmers with the color of blood and kids will be happy to gather around since it has no alcohol. Just add a slug of gin, tequila or vodka for a grown-up version. Pretty sure Dracula will be thrilled with both versions too! 

This blood punch recipe non-alcoholic cocktail is both beautiful in presentation and impressive in taste with its exotic flavors of cinnamon, ginger, orange and clove. Make this punch looking a bit more festive by serving it in champagne flutes or “dress it down” in a jar or a glass mug and sip it through a straw. 

A punch always goes over well at the table during the holidays and this spooky cocktail will totally impress all the vampires! It’s super simple, easy and quick to make, it comes together in minutes but is best served after chilled for a couple of days. 

Blood Punch Recipe Non Alcoholic

Ingredients:

• 70 oz cherry juice
• peel from 4 oranges
• 1 small red chili, left whole but pierced a few times
• 3 cinnamon sticks
• 10 clove
• 6 slices ginger, peeled
• pitcher
• wooden spoon
• large saucepan
• Champagne flutes – optional

Directions:

• Pour the cherry juice into a large saucepan and add orange peel, chili, cinnamon sticks, cloves and ginger.
• Simmer for 5 mins, then turn off the heat. You may want to strain it through a fine sieve if the spice residue bothers you.
• Leave to cool, then chill for a few hours or up to 2 days – the longer you leave it the more intense the flavors.
• If serving to young children, take the chili out after simmering or skip altogether.
• When you’re ready to serve, pour the juice into a pitcher.
• Serve in champagne glasses or jars/mugs with a straw in each.

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