Halloween Punch Recipes

And a Few Warm Halloween Beverages


What Halloween is complete without Halloween Punch recipes! With all that tricking and all those treats gathered up, young and old alike need something refreshingly ghoulish to wet their whistle.

You’re sure to find the perfect concoction listed below ranging from Witches’ Brew to Goblin Goo to Vampire Punch.

Looking for a brew on the warm side? Check out recipes for - Hot Golden Cider, Haunting Hot Chocolate, and Caramel Coffee . You’ll find them after the Halloween Punch recipes.

Enjoy!




Goblin’s Float

You will need:

1 gallon apple cider
2 quarts vanilla ice cream
nutmeg

To make:

Chill the cider. Pour chilled cider part way into tall glasses. Add two scoops of ice cream to each glass. Sprinkle a little nutmeg on the top of the ice cream.

From Halloween Stories and Poems edited by Caroline Feller Bauer; J.B. Lippincott, NY 1989.

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(Halloween Punch Recipes)

Witches’ Brew

You will need:

2 cans (6 oz. each) frozen lemonade concentrate
2 quarts apple juice
2 quarts ginger ale
2 cups orange juice
lemon slices

To make:

Combine all the ingredients (EXCEPT the lemon slices) in a large container, mix, and chill. Pour over ice cubes in tall glasses. Or, pour into a punch bowl. Add a lemon slice to each glass or place slices in punch bowl.

From Halloween Stories and Poems edited by Caroline Feller Bauer; J.B. Lippincott, NY 1989.

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(Halloween Punch Recipes)

Witches’ Potion

You will need:

8 cups ice
1 bottle (1 liter) lemon-lime soda
1 quart lemonade
1 cup pomegranate juice
2 tubes red decorating gel

To make:

Fill a large pitcher with ice cubes. Add the lemon-lime soda and lemonade. Stir to blend.

Slowly add the pomegranate juice to keep the color concentrated.

Squeeze some of the red decorating gel on the lip of the pitcher (and glasses).

Makes 8 cups

From A Ghostly Good Time, The Family Halloween Handbook, Woman’s Day Special Interest Publications, Filipacchi Publishing, division of Hachette Filipacchi Media US, Inc., NY 2008.

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(Halloween Punch Recipes)

Ghoul Punch

You will need:

1 envelope Kool-Aid Cherry Flavor Unsweetened Soft Drink Mix
1 envelope Kool-Aid Grape Flavor Unsweetened Soft Drink Mix
1 envelope Kool-Aid Tropical Punch Flavor Unsweetened Soft Drink Mix
2 ¾ cups sugar
18 cups cold water (4 ½ quarts)
ice cubes

To make:

Combine soft drink mixes and sugar in a large punch bowl. Add the water and stir to dissolve the mixes. Serve over ice cubes.

Makes 18 servings.

From Kraft Halloween, Let’s Make Something Good, Meredith Books, IA 1998.

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(Halloween Punch Recipes)

Goblin Goo

You will need:

1 package (8-serving size) or 2 packages (4-serving size each) Jell-O Grape or Orange Flavor Gelatin Dessert
4 cups (1 quart) cold prepared Kool-Aid Grape or Orange Flavor Soft Drink Mix
8 tall glasses
8 straws

To make:

Prepare gelatin as shown on package directions.

Refrigerate the gelatin for 4 hours or until firm.

Using a fork, break the gelatin into small flakes. Put about ½ cup of gelatin flakes into each tall glass. Pour ½ cup of the soft drink mix over the gelatin. Serve immediately with straws.

Mix and match goo. Prepare both orange and grape gelatin then layer in a glass, using about ¼ cup of each color. Make 2 or 3 layers.

From Kraft Halloween, Let’s Make Something Good, Meredith Books, IA 1998.

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(Halloween Punch Recipes)

Mystic Punch

You will need:

Ice cubes with raisins frozen in them to look like “insects”
4   1-pint bottles cranberry juice
2 ½ cups juice from 2 1-pound, 14-ounce cans of spiced peaches
1 cup fresh lime juice (about 8 limes)
sugar to taste

To make:

Prepare ice cubes ahead of time, placing raisin(s) in each cube to give the effect of insect(s).
Keep all juices cold and when ready to serve, pour them into a punch bowl and stir to combine the juices.
Add the ice cubes and serve.

Makes 20 cups.

From The Penny Whistle Halloween Book, by Meredith Brokaw & Annie Gilbar, Simon & Schuster, NY 1989.

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(Halloween Punch Recipes)

Vampire Punch

You will need:

8 cups cranberry juice
6 cups sparkling apple cider
6 orange slices
ice cubes

To make:

Add juice, cider, and orange slices to a punch bowl. Stir to mix. Add ice cubes just before serving.

Makes 14 cups.

From The Penny Whistle Halloween Book, by Meredith Brokaw & Annie Gilbar, Simon & Schuster, NY 1989.

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(Halloween Punch Recipes)

Orange Cream Punch

You will need:

1   14-ounce can sweetened condensed milk
1   12-ounce can frozen orange juice concentrate, thawed
Orange food coloring
2   1-liter bottles of club soda or ginger ale, chilled
Orange sherbet

To make:

In a punch bowl, combine the sweetened condensed milk and orange juice concentrate. Tint with the orange food coloring. Add the club soda or ginger ale.

Top with scoops of orange sherbet. Serve immediately.

Makes 32 6-ounce servings.

From Better Homes and Gardens Big Book of Halloween, Meredith Books, IA, 2003.

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(Halloween Punch Recipes)

Transylvania Punch

You will need:

2 cups water
1   3-ounce package cherry flavored gelatin
4   12-ounce cans lemon-lime or ginger ale carbonated beverage, chilled

To make:

Bring 2 cups of water to boil in a medium sauce pan. Pour into a bowl, add the gelatin and stir until the gelatin is dissolved. Cover and chill 4 hours or overnight.

To serve, pour about ½ cup of carbonated beverage into a glass. Spoon in an equal amount of the chilled gelatin. The gelatin should float on top. If desired, stir together just before drinking.

Makes six 6-ounce servings.

From Better Homes and Gardens Big Book of Halloween, Meredith Books, IA, 2003.

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(Halloween Punch Recipes)

Beetle Juice Slush

You will need:

1   46-ounce can apricot nectar
1   12-ounce can orange juice concentrate, thawed
2   16-ounce packages unsweetened sliced peaches, sliced
7   12-ounce cans lemon-lime carbonated beverage, chilled

To make:

In a blender or food processor, add one-third each of the apricot nectar, orange juice concentrate, and slice peaches. Cover and blend/process until smooth. Pour into a freezer container. Repeat with the remaining nectar, juice, and peaches. Cover and seal mixture. Freeze until firm.

Scrape about ½ cup of the mixture into each 10-ounce glass. Add an equal amount of carbonated beverage. Stir to combine.

Makes 20 servings.

From Better Homes and Gardens Big Book of Halloween, Meredith Books, IA, 2003.

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Warm Halloween Beverages


Hot Golden Cider

You will need:

6 cups apple cider
2   12 ½ - ounce cans apricot nectar
2 tablespoons packed brown sugar
100 percent cotton cheesecloth
Scissors
6-inch-long cinnamon sticks
1/2 tsp whole cloves
Cotton string
Caramel-flavored candy stick, optional

To make:

In a large saucepan, combine apple cider, apricot nectar, and brown sugar. Cut a double thickness of 100 percent cotton cheesecloth into an 8-inch square. Combine cinnamon sticks and cloves in cheesecloth. Bring up corners of cheesecloth and tie with cotton string. Place in saucepan. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.

Remove and discard spices. Serve warm. Garnish with caramel- flavored candy stick, if desired.

Makes 12 servings – 6 ounces each.

From Better Homes and Gardens Big Book of Halloween, Meredith Books, IA, 2003.

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Haunting Hot Chocolate

You will need:

1 medium orange
3 cups whole milk
2/3 cups vanilla-flavored baking pieces or candy coating
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
Purchased marshmallow ghosts
Whipped cream, optional
Ground nutmeg, optional

To make:

Remove the peel of the orange and set the orange aside. Keep the peel.

In medium saucepan, combine the orange peel, ¼ cup of milk, vanilla-flavored baking pieces, and nutmeg. Whisk over low heat until baking pieces are melted.

Remove the orange peel. Whisk in the remaining milk and heat through. Remove from heat and stir in the vanilla.

Serve warm in mugs. Top with a marshmallow ghost, a dollop of whipped cream, and a sprinkle of nutmeg.

Makes five 6-ounce servings.

From Better Homes and Gardens Big Book of Halloween, Meredith Books, IA, 2003.

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Caramel Coffee

You will need:

6 tablespoons coffee, any variety
1/2 cup caramel dessert topping
4 ½ cups cold water
whipped topping, optional
Chopped chocolate-covered toffee

To make:

Place the coffee in the brew basket of your coffee maker. Place the caramel topping in the empty pot of your coffee maker. Prepare the coffee with cold water. When brewing is complete, stir until the coffee and caramel are well mixed.

Pour into coffee cups and top each serving with whipped topping and toffee pieces, if desired.

From Kraft Halloween, Let’s Make Something Good, Meredith Books, IA 1998.




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