Slow Cooker Vampire Punch is a blood-red simple punch perfect for warming little Trick-or-Treaters in between candy collecting rounds.
For those in warmer areas, the punch can be made beforehand and chilled for serving. There is a suggestion for adults feeling they need a little kick with their punch too!
In Colorado Halloween often falls on a cold snowy day. It doesn’t seem to put a kink in Trick-or-Treating plans, we just often open the door to heavily parka’d princesses and Ninja Turtles.
It has however made me rethink the Halloween buffet I usually whip up for pre-outing noshing or friends dropping by.
This year I’m adding Slow Cooker Vampire Punch which can be served toasty warm or made ahead and chilled for more hospitable locations that don’t need a warm up.
I find punches are always welcome and make an occasion feel like a party.
This recipe is a simple one with fruit punch, ginger ale and a spicy little surprise to make the flavor unexpected. Slow Cooker Vampire Punch is heated to blend flavors and keep warm while other festivities go on as usual.
When we first moved to our neighborhood in 2001 all the neighbors had moved in at the same time.
There was lots of socializing in many forms. Our first Halloween with our then 3-year-old daughter brought us to a neighbor’s home we did not know.
After boisterously greeting the tots in full costume and handing out candy, the woman of the house pulled out a tray of shots for adult ‘Trick-or-Drinking’.
They were shots of Schnapps or crème de menthe if I recall. Whatever they were, I clearly remember them as being strong and providing great fortitude for the adults for the long night of chilly candy gathering ahead.
I would be fearful of liability for all sorts of things that could ensue following giving complete strangers shots of alcohol to head off into the night on foot. However, I love the idea of adults having the choice to booze up their punch if desired.
Shots, literally syringes, of vodka may be served on the side of the slow cooker vampire punch to turn it into a cocktail if desired!
Love the idea of using some dry ice in Vampire Punch? This Dry Ice Guide has you covered!
How to make Slow Cooker Vampire Punch:
Slow Cooker Vampire Punch
Ingredients
- 64 ounces Hawaiian Punch 'Fruit Juicy Red'
- 2 liter Ginger Ale
- 3 ounce Red Hot Candies
Instructions
- Add all ingredients in a 6-7 quart slow cooker.
- Cook on LOW for 3 hours. Serve warm or chill and serve.
dianne averett says
Looks great!! What makes the smoke over the top of it? We might make in since class.
Toni Dash says
Dry ice. You’ll want to read this: https://boulderlocavore.com/dry-ice-guide/. It’s a great effect and we’ve done it at several school parties. You just want to be sure there is no dry ice in any servings as it will cause burns if touched or ingested.
Sapana V says
It looks perfect for this Halloween party. I will try to prepare this.
Tara says
What a fabulous punch to serve at a Halloween party. I’ll be serving this at mine.
Hali says
Oooh the addition of the Red Hots must give it the flavor kick it needs to stand out. Sounds perfect for Halloween!
Tracy @ Ascending Butterfly says
I have never tried a warm punch before, but I am loving the presentation on this punch and love those super cool skull glasses too!
Janis @MommyBlogExpert says
What a scary drink you’ve created for Halloween. I love the skull serving glasses too, bet those will be a hit at your party this year.
Sarah says
We aren’t having a Halloween party this year but I still want to make this punch. It sounds yummy!
Annemarie LeBlanc says
Looks like this will be the star of the Halloween feast in my home! I just love that it could be served warm or cold, plus of course, an option to have vodka with it too. No more mixing separate kinds of drinks for kids and adults. Just one big cauldron of vampire punch will do!