Tangerine Clove Whole Spice Punch
A bright, warmly spiced punch that steeps whole cloves and cinnamon sticks in freshly squeezed tangerine juice and water, then chills for a refreshing yet comforting mocktail. The whole spices infuse depth without overpowering the citrus, and a touch of honey balances the tannic notes from the cloves. Serve over ice for a sophisticated drink that works for both casual gatherings and holiday entertaining.
- Prep
- 15 min
- Cook
- 10 min
- Wait
- 45 min
- Total
- 1 hr 10 min
- Makes
- 4 servings (about 5 cups)
Steps
Before you start
- Select firm, fragrant tangerines or clementines for the best juice yield
- Have a fine-mesh strainer or cheesecloth ready for steeping
- Chill serving glasses in the freezer for 10 minutes before serving
- You will need 2 to 2.5 pounds of tangerines to yield about 2 cups of fresh juice
Juice the tangerines
- Cut tangerines in half and use a citrus juicer or reamer to extract the juice.
- Pour through a fine-mesh strainer to remove pulp, seeds, and stringy membranes.
- You should have about 2 cups (480 ml) of clear juice.
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Ready when: juice is strained and pulp-free
Tip: Strain immediately; leaving pulp in the punch will make it cloudy and bitter over time.
Heat water and spices
- Pour 2.5 cups (600 ml) of water into a medium saucepan and bring to a boil over medium-high heat.
- Add the 12 whole cloves and the broken cinnamon stick pieces.
- Once the water returns to a boil, reduce heat to medium-low and simmer gently for 5 minutes to infuse the spices.
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Ready when: water is fragrant and has taken on a pale golden color
Tip: Don't skip simmering; whole spices need heat to release their flavor. Avoid boiling vigorously, which can make cloves taste harsh.
Remove from heat and cool slightly
- Turn off the heat and let the spiced water cool for 2 minutes at room temperature.
- This brief rest allows the clove and cinnamon flavor to continue developing without volatizing too quickly.
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Ready when: saucepan is cool enough to touch on the sides
Combine juice and spiced water
- Strain the spiced water through a fine-mesh strainer into a serving pitcher, discarding the cloves and cinnamon pieces.
- Add the strained tangerine juice and the honey.
- Stir well for about 30 seconds until the honey is fully dissolved and the mixture is uniform.
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Ready when: honey is completely dissolved and punch is smooth
Tip: Strain the spiced water while still warm so honey dissolves easily. Cold liquid will make the honey thick and slow to incorporate.
Chill the punch
- Cover the pitcher and refrigerate for at least 30 minutes, or until well chilled (below 50°F / 10°C).
- The punch will taste more balanced and refreshing when cold.
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Ready when: punch is cold and condensation appears on the pitcher
Serve over ice
- Pour the chilled punch into ice-filled glasses, filling each about three-quarters full.
- Top each glass with a thin tangerine or orange slice if desired.
- Serve immediately.
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Ready when: punch is poured and garnished
Tip: Use plenty of ice to keep the punch cold without further diluting it over time. Pre-chilled glasses keep the punch colder longer.
Good to know
Tips
- For deeper color and richer flavor, use 3 or 4 cinnamon sticks instead of 2, or add a thin slice of fresh ginger along with the cloves.
- If the punch tastes too strong (over-spiced), dilute with chilled water or sparkling water in a 1:1 ratio to balance it back.
- Transform this into a cocktail by adding 1.5 ounces (45 ml) of bourbon, dark rum, or brandy per serving.
- Make a large batch for gatherings: double or triple the recipe and simmer for 8–10 minutes instead of 5 to maintain spice strength.
Make ahead
The punch can be made up to 2 days ahead, covered, and chilled. The spice infusion deepens slightly over time, so it tastes best consumed within 24 hours of chilling. Bring the pitcher from the fridge and stir gently before serving.
Storage & reheating
Room temperature: Not recommended; serve chilled. Refrigerator: Up to 2 days, covered. Freezer: Not recommended; frozen punch will separate and lose the delicate tangerine flavor and spice balance. To reheat: Not applicable—serve cold or at room temperature, but chilling before serving is preferred.
Substitutions
- raw or light honey → agave syrup or maple syrup. Use the same amount. Agave is neutral; maple will add its own flavor. Both dissolve easily in warm liquid.
- cinnamon sticks → 1/4 teaspoon ground cinnamon, stirred in at the end. Ground cinnamon is more potent; use sparingly and add gradually to taste. Whole sticks provide a mellower infusion.
- fresh tangerine juice, strained of pulp → fresh orange or clementine juice. Use the same volume. Orange juice is slightly less sweet; clementine juice is comparable but slightly less acidic.
- whole cloves → 1/4 teaspoon ground cloves. Ground cloves are much more concentrated; start with half and taste before adding more. Whole cloves provide a gentler, more nuanced spice.
