Poinsetta Punch

This weekend Eric and I attended a great Christmas party (“Whited Wonderland”) hosted by Chad and Amy of Triangle Honeymoon!

It was super festive, with even Santa (aka Chad) coming by for a little gift exchange for kids and adults alike. There was delicious food a-plenty and Amy made a tasty punch that I gladly enjoyed.

So the next night, when my roommates and I had our little family Christmas, I decided to break out my new favorite punch. I should’ve called Amy up to get the exact recipe (which she posted today¬†here, thanks for the shout-out!), but instead a bit of googling and experimentation led me to this.¬†Delicious, light, and perfect for a party or brunch.

We downed a pitcher as we opened presents, played a rousing game of Apples to Apples, and hung out with our significant others — ¬†including Ollie the cat, our resident lovable grinch. Merry Christmas, from our home to yours!

Poinsetta Punch
Makes one pitcher


  • One bottle of prosecco
  • 6 oz triple sec
  • Cranberry juice to taste/color


  1. Mix prosecco and triple sec together in a pitcher. Another rule of thumb is a 1:4::triple sec:prosecco ratio.
  2. Add cranberry juice until the punch is the desired color/flavor. I used about 2 cups.
  3. Serve over ice.

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