Nothing says fall quite like pumpkins and apples so I combined the two, with a little bourbon, into my Pumpkin Apple Punch that I lovingly call, The Great Pumpkin.
PUMPKIN APPLE PUNCH
An adult beverage that ties together the flavors of fall, a choice of spirit depending on your taste buds, and a nod to the best Halloween Show of all time, “It’s the Great Pumpkin, Charlie Brown!”
Because we are celebrating Choctoberfest I threw a little chocolate in there to finish off the event strong. Check out my nod to Halloween and chocolate in the form of my Pumpkin Apple Punch, or as I like to call it, “The Great Pumpkin.”
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This Choctoberfest recipe is sponsored by Rodelle. Rodelle provided me with a container of amazing high-quality Gourmet Baking Cocoa to make this cocktail perfect.
CHOCOLATE SALTED CARAMEL SAUCE RECIPE
Rodelle’s Gourmet Baking Cocoa powder has one of the highest levels of cocoa butter on the market and I will show you how I use it in just a bit.
I will tell you that once I opened the container I could smell the rich cocoa and wanted to dive in head first! I think I did have a little cocoa powder under my nose for a few hours after smelling it too closely.
Let’s get on with the recipe for my Pumpkin Apple Punch before I divulge more of my embarrassing moments.
We will save that for after I have had a few of these cocktails, so let’s talk caramel sauce. Or should I say Chocolate Caramel Sauce?
PUMPKIN APPLE PUNCH INGREDIENTS
- pumpkin puree
- apple cider
- chocolate caramel sauce
CHOCOLATE CARAMEL SAUCE INGREDIENTS
- heavy cream
- cocoa powder
HOW TO MAKE CHOCOLATE CARAMEL SAUCE
ONE: Add sugar and water to a heavy bottomed pot. Cook until sugar dissolves completely. After the sugar has fully dissolved, stop stirring.
TWO: Turn up the heat to medium-high and let the sugar continue to cook until it changes color to an amber color, while only swirling the pot occasionally.
THREE: Once the dissolved sugar mixture reaches a medium copper color, turn off the heat, add the butter and chocolate heavy cream, constantly whisking.
FOUR: Continue whisking until the mixture becomes homogeneous and all clumps dissolve. Let the sauce cool for a few minutes.
FIVE: Pour the caramel sauce into a storage container and store in the refrigerator for up to a week.
The chocolate caramel sauce only takes a few minutes to whisk up and goes great with brownies and ice cream too!
HOW TO MAKE PUMPKIN APPLE PUNCH
ONE: Pour a few tablespoons of the Chocolate Caramel Sauce onto a small plate.
TWO: In a cocktail shaker combine the pumpkin puree, bourbon, and apple cider. Shake or stir to combine.
THREE: Dip the rims of your glasses into the chocolate caramel sauce. Add ice to your glasses.
FOUR: Pour the Pumpkin Apple Punch into the glasses. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
WHAT IS A GREAT DRINK FOR THANKSGIVING AND FALL?
This one is!
CAN I USE ANOTHER SPIRIT IN THE PUNCH?
I prefer rum or bourbon in this punch recipe but tequila will work too. I might even be tempted to try amaretto!
CAN YOU USE HOMEMADE APPLE CIDER?
Yes, you can. Homemade is best!
CAN THIS BE TURNED INTO A LARGE BATCH PUNCH FOR A PARTY?
Sure can. Just multiply everything by 5 for 10 servings and save the chocolate caramel sauce on the side.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
I know my Pumpkin Apple Punch will be your new fall cocktail and you will fall head over heels for the chocolate caramel sauce too! You can even call it the “The Great Pumpkin” like I do as you are sipping away in the pumpkin patch waiting for the big arrival. Just be sure to hide some Halloween candy for later after all the kids are in bed!
MORE EASY APPETIZERS
- Fall Desserts and Sweets
- Pumpkin Skillet Dip
- Apple Nachos
- Fluffy Pumpkin Dip
- Festive Fall Cocktails
- Apple Pie Spice
- Fall Appetizers
- Chocolate Pumpkin Wontons
Chocolate Caramel Sauce
- 1 cup granulated sugar (I used Imperial Sugar)
- 1/3 cup water
- 3/4 cup heavy cream
- 3 tablespoons Rodelle Baking Cocoa
- 3 tablespoons butter (unsalted and cubes)
Pumpkin Apple Punch
- 2 tablespoons Chocolate Caramel Sauce
- 3 tablespoons pumpkin puree
- 8 ounces Apple cider
- 3 ounces bourbon or white rum
Make the chocolate caramel sauce
- Add the sugar and water in a heavy-bottomed pot.*
- In a separate container mix the Rodelle cocoa powder in the heavy cream and whisk to combine.
- Set the butter and the chocolate heavy cream close to where you will be working on the stove, along with a whisk.
- Cook the sugar and water over medium heat, stirring frequently, until the sugar dissolves completely.*
- After the sugar has fully dissolved, stop stirring.
- Turn up the heat to medium-high and let the sugar continue to cook until it changes color to an amber color, while only swirling the pot occasionally.*
- Once the dissolved sugar mixture reaches a medium copper color, turn off the heat, add the butter and chocolate heavy cream, constantly whisking.*
- Continue whisking until the mixture becomes homogeneous and all clumps dissolve.
- Whisk continually until all the ingredients are mixed in and all the clumps are smoothed out.
- Let the sauce cool for a few minutes.
- Pour the caramel sauce into a storage container and store in the refrigerator for up to a week.
To make the Pumpkin Apple Punch
- Pour a few tablespoons of the Chocolate Caramel Sauce onto a small plate.
- In a cocktail shaker combine the pumpkin puree, bourbon, and apple cider.
- Shake or stir to combine.
- Dip the rims of your glasses into the chocolate caramel sauce.
- Add ice to your glasses.
- Pour the Pumpkin Apple Punch into the glasses.
*I made the chocolate caramel sauce the day before so it would have time to cool and thicken. If you don't have time to make it you can use store-bought caramel sauce and add a touch of chocolate syrup before rimming the glasses.
*If sugar crystals form up the sides of the pot, use a pastry brush wet with water to brush the crystals away.
*Do not walk away from the sugar mixture as the color changes very quickly and you can burn it!
*I removed my pan from the burner while adding the butter and cream and started whisking. I would occasionally put it back on the warm burner to help it blend better.
*The chocolate caramel sauce will drip down the side of your glass so either lick it off or you can choose to drizzle it down the insides of the glasses before adding the ice. I am not a fan of this as much because I can't really taste it until I reach the bottom of the glass.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1140Total Fat: 53gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 151mgSodium: 459mgCarbohydrates: 131gFiber: 4gSugar: 121gProtein: 6g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
I adapted the recipe for the Chocolate Caramel Sauce from GoodieGodmother.com.
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