Hot Gingerbread Punch by St John Frizell of Fort Defiance

St John Frizell of Red Hook’s Fort Defiance created this holiday punch for Bon Appetit magazine. The punch is one of his holiday favorites he’s sharing it with us an extra holiday treat…

Hot Gingerbread Punch

serves 8

Dark beer, dark rum, and lots of spices give this hot punch its distinctive gingerbread taste. A dollop of whipped cream and a sprinkling of ground cinnamon complete this homage to the classic Christmas treat.

3 cups water

2 12-ounce bottles Guinness stout

¾ cup sugar

½ cup finely chopped peeled fresh ginger

12 whole cloves

3 cinnamon sticks, broken in half

3 whole cardamom pods, cracked

1 orange

1½ cups dark rum (such as Gosling’s)

Lightly sweetened whipped cream

Ground cinnamon

1. Combine first 7 ingredients in large saucepan.
2. Using vegetable peeler, remove peel from orange in strips (orange part only) and add to stout mixture.
3. Bring to simmer over medium heat, stirring until sugar dissolves.
4. Simmer over medium-low heat 15 minutes.
5. Remove from heat and let stand 15 minutes.
6. Strain liquid into bowl; discard solids in strainer.
7. Cover and refrigerate punch at least 8 hours or overnight.
8. Combine chilled punch and rum in large saucepan and bring to simmer over medium-low heat.
9. Pour hot punch into small teacups or large demitasse cups.
10. Top with whipped cream and garnish with ground cinnamon.

Thanks St John!

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