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:
Recipe
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.
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!
susan5minutesformom says
That punch looks awesome and I love that you can make it in the slow cooker. One less thing to think about before getting ready for your party or trick or treaters!
Kathy says
I need to do this for halloween! It looks amazing.
Heather says
The styling of these drinks is so perfect. I never would have guessed there were just a few ingredients needed to make such a devious drink.
Toni Dash says
Sometimes more isn’t more! Simple can be perfect!
Sara Welch says
I am always looking for fun but easy things to spruce up Halloween parties. I love that this gives something for all ages.
Sheena Tatum says
Those syringes are seriously epic. I LOVE that look and the feel it gives to the drink.