Apple punch with cinnamon cream

  • 1 large apple (e.g. Jonagold)
  • 2 l clear apple juice
  • 10 Cloves
  • 3 cinnamon sticks
  • 1 heaping teaspoon of cinnamon
  • 3 EL Sugar
  • 400 g whipped cream
  • 100-150 ml Calvados (French apple brandy)
20 minutes
very easy
Wash, quarter and core the apple and finely dice the pulp. Heat the apple juice, apple cubes, cloves and cinnamon sticks in a large saucepan. Keep warm.
Mix the cinnamon and sugar, set aside 1 teaspoon for sprinkling. Whip the cream until stiff and pour in the remaining cinnamon sugar.
Pour the calvados into the punch, possibly remove the punch beforehand for children. Distribute hot punch over the glasses. Spread the cream on top and sprinkle with the remaining cinnamon sugar.
1 glass (300 ml each) approx.:
  • 290 kcal
  • 1 g protein
  • 17 g fat
  • 32 g carbohydrates


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