Kinderpunsch (Non-Alcoholic Mulled Apple Punch with Orange and Spices)
Why this recipe works
- Gentle spice infusion: Whole cinnamon, cloves and star anise slowly perfume the apple juice without making the drink taste harsh or muddy.
- Bright citrus balance: Fresh orange juice cuts through the sweetness of the apple juice and gives the punch a clean, fragrant finish.
- Ready quickly: The punch only needs a short, gentle warming time, making it practical for last-minute serving.
Get the most out of this recipe
Timing notes
- Serve while hot: Kinderpunsch is best served as soon as it is steaming and fragrant, before the fruit flavour starts to flatten.
- Keep the heat gentle: Most of the time is inactive infusion; avoid letting the punch boil, as high heat can dull the citrus and make the spices taste sharper.
Ingredient notes
- Choose the apple juice to suit the finish: Cloudy apple juice gives a rounder, more rustic punch, while clear apple juice makes a lighter, cleaner-tasting drink.
- Use unwaxed citrus if possible: Because orange slices are served in the mug, an unwaxed orange gives the best aroma and avoids any waxy residue.
- Sweeten at the end: Taste after the spices have infused, then add a little more sugar only if needed.
Authenticity notes
- A German winter-market favourite: Kinderpunsch is commonly served as the alcohol-free counterpart to Glühwein, especially at winter and Christmas markets.
- Made for all ages: The name literally points to a child-friendly punch, but it is just as suitable for anyone avoiding alcohol.
Make-ahead tips
- Make it in advance: Prepare the punch ahead, cool it quickly, and refrigerate in a sealed container for up to 3 days.
- Reheat without boiling: Warm gently in a saucepan over a low heat until steaming, keeping it below a simmer to preserve the fresh fruit flavour.
Equipment you'll need
Ingredients
Instructions
- Wash the orange well. Cut 4 thin slices for serving, then squeeze the remaining orange into a saucepan.
- Add the apple juice, cinnamon sticks, whole cloves, star anise and caster sugar. Warm gently over a low heat for 10 to 12 minutes until steaming and fragrant, keeping it below a simmer so it never boils.
- Taste and adjust sweetness with a little more caster sugar if you like, then remove from the heat. Ladle into mugs and add an orange slice to each before serving hot.
Recipe notes
Tips
- Keep the heat low: once the punch is steaming and you can see tiny bubbles clinging to the sides, it is hot enough.
- For a cleaner pour, let the spices infuse off the heat for 2 minutes, then ladle carefully so the cloves and anise stay in the pan.
Substitutions
- Replace caster sugar with agave syrup for a softer sweetness.
- Replace orange with clementine for a gentler citrus flavour.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until steaming, without boiling.
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Recipe overview
- Servings: 4 glasses
- Total time: 20min (8min active)
- Difficulty: Easy
- Cuisine: German
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