Ingredients:

  • 6 cups Strong Brewed Coffee (freshly brewed, dark roast)
  • 3/4 cup packed Dark Brown Sugar
  • 3 whole Cinnamon Sticks
  • 1 teaspoon Whole Cloves
  • 4 whole Star Anise Pods
  • Zest of 1 large orange (in large strips)
  • 1 cup Brandy or Cognac
  • 1/2 cup Coffee Liqueur (e.g., Kahlúa)

Instructions:

  1. In a large saucepan, combine the brewed coffee, brown sugar, cinnamon sticks, whole cloves, star anise, and orange zest strips.
  2. Bring the mixture just to a simmer over medium heat, stirring until the sugar is fully dissolved. Immediately reduce heat to the lowest setting.
  3. Allow the mixture to steep gently for 5–7 minutes. Crucially: Do not boil, as this can make the coffee bitter.
  4. Remove the saucepan from the heat. Carefully pour the liquid through a fine-mesh sieve into your punch bowl or heat-safe serving pitcher to remove all solids (spices and zest). Discard the solids.
  5. While the coffee base is still warm, stir in the Brandy/Cognac and Coffee Liqueur.
  6. The punch can be served immediately while warm, or it can be cooled completely and chilled for serving cold.
  7. Ladle into mugs. Garnish with fresh orange slices, a dusting of nutmeg, or a fresh cinnamon stick garnish for flair.