My Special Holiday Flaming Punch Recipe

This is my first blog post since November 30th, 2019, when Viva Tastings’ online food store closed. This has given me more time to start shaping the outline for my cookbook, update the blog more often and schedule cooking classes and Corporate Culinary Events. It has been a lot less on the ground cooking and more research and planning. I love it!

Today I am sharing one of my most talked-about recipes in our family. This punch was served at our annual Christmas parties for over 18 years. It’s the ultimate festive Christmas Punch for a party small or large.

This is real food theatre. We have lots of funny stories and no pictures of this part of the event as we were busy doing the deed. Each time something would happen, like the time the person lighting the brandy-soaked sugar ignited it before all of the brandy was poured and the cup went up in flames🔥. Or, the time the flames shot so high that they singed my husbands' eyebrows.

Viva’s Flaming Punch - makes 3 quarts (can be adjusted up or down)

Ingredients:

750 ml dry red wine

750 ml ruby port

1 cup packed brown sugar OR Swerve Brown Sugar Replacement if you are watching your carbs

Slices from one navel orange

Slices from one lemon (seeds removed)

4 or 5 Cloves - these can be inserted in the peel of the orange or lemon

1 or 2 cinnamon sticks

8 oz of sugar cubes OR Swerve brown sugar cubes or

1 cup of brandy (heated to Lukewarm)

1 750 ml bottle of dry Cava, Prosecco or Champaign at room temperature

Preparation (a day ahead if possible):

Have a decretive bowl/container ready to serve the punch in along with heatproof cups or glasses.
Create a tree-shaped cone with the sugar cubes (make a thick glaze with confection sugar and water for the glue. Stack them up and let set - set aside
Have a baking rack ready that fits on top of your punch bowl.

At the moment:

Heat the red wine, port, brown sugar and cinnamon in a large pot to the boing point - but don’t boil any further.
Pour this mixture into the punch bowl.
Set the baking rack on top and then add your beautiful sugar tree
Gather your guests around for the spectacle - this is essential for theatre
Pour the heated brandy on top of the sugar tree and set alight - this is the theatre
Then after it flames for a bit, douse the flames with the Cava, Prosecco or Champaign and remove the balance of the sugar tree. If you have a sweet tooth, you can keep it burning until it is entirely melted.

Voilà - serve to your guests.

CHEF NOTES:

If you want the authentic sugar cone for this recipe, you can purchase it online at:

https://www.germanshop24.com/beverages/sugar-and-sweeteners/sweet-family-nordzucker-sugar-cone/

They also sell the punch bowl. However, I think it is fun to rig up your own solution.