Austrian Advent Calendar Day 1
Winter has arrived in Vienna, and with it comes the opening of the Christmas markets—those enchanted corners of the city where wooden stalls glow with warm light, the air fills with the scent of roasted chestnuts and cinnamon, and snow (if we’re fortunate) dusts the cobblestones like powdered sugar. To inaugurate this season properly requires a festive drink, and nothing captures the spirit of a Viennese winter evening quite like Punsch—the hot spiced punch served in cheerful ceramic mugs at every Christkindlmarkt across Austria.
This is comfort in a cup: warming, fragrant, just sweet enough, and carrying that gentle glow that makes cold evenings feel like celebrations rather than endurance tests. The beauty of Viennese punch lies in its adaptability—it can be as innocent or as spirited as the occasion demands.
We begin, as all good things do, with tea. You can certainly use black tea, but since I prefer my punch in the evening, I reach for a fruit infusion with hibiscus, which lends that gorgeous deep red color reminiscent of mulled wine. As the water comes to a boil, add your spices: a cinnamon stick, several whole cloves, and if you’re inclined (I confess I’m not), a star anise. The kitchen begins to smell like Christmas itself—that unmistakable combination of warmth and anticipation.
While the tea steeps, squeeze fresh oranges until you have about 250ml of juice—enough to make you smile, as my grandmother used to say. Combine this sunshine-bright citrus with your spiced tea and add sweetener to taste. Here you could stop entirely and serve what Austrians call Kinderpunsch—the children’s version, alcohol-free and perfectly delightful.
But for the grown-up celebration, we continue with the traditional addition of Cointreau or another quality orange liqueur, which deepens the citrus notes beautifully. Rather than the customary rum, I add Amaretto—a slightly less potent choice that brings a subtle almond warmth I find irresistible. This is my small Parisian twist on a Viennese classic, and I think it strikes just the right balance between festive and gentle.
Pour into your most festive cups, garnish with orange slices, and you’re ready to toast the season. Whether you’re gathered around a table with friends or curled up alone with a good book, this punch transforms an ordinary evening into something worth remembering.
Prost!
Ingredients
Base:
Spirits (optional—omit for Kinderpunsch):
For serving :
Instructions
- Boil the water: In a medium saucepan, bring 3 cups of water to a rolling boil.
- Steep the tea and spices: Remove from heat and add tea bags, cinnamon stick, cloves, and star anise (if using). Let steep for 5-7 minutes to develop the flavors.
- Remove tea bags: Discard the tea bags, leaving the whole spices in the liquid for now.
- Add citrus and sweetener: Pour in the freshly squeezed orange juice and add sugar. Stir well until sugar is completely dissolved.
- Strain: Pour the mixture through a fine-mesh strainer into a teapot or serving jug, removing the whole spices and any orange pulp.
- Add spirits: If making the alcoholic version, stir in the Amaretto and Cointreau.
- Serve immediately: Pour into festive mugs and garnish each serving with a fresh orange slice and an additional cinnamon stick if desired.
Notes
- VARIATIONS:
Kinderpunsch (Non-Alcoholic): Simply omit the Amaretto and Cointreau. Perfect for children and those avoiding alcohol.
Traditional Version: Replace Amaretto with ½ cup (120ml) dark rum for a stronger, more traditional Austrian punch.
Extra Festive: Add a splash of cranberry juice for deeper color and tartness. - TIPS:
– Use freshly squeezed orange juice for the best flavor—bottled juice won’t taste the same
– Adjust sweetness to your preference; Austrian punch is typically quite sweet
– Can be kept warm in a slow cooker or thermal carafe for parties
– The punch can be made ahead and gently reheated, but don’t let it boil or the alcohol will evaporate
– For a more intense spice flavor, let the whole spices steep longer before straining - STORAGE:
Best served fresh and hot. If needed, store the base (without alcohol) in the refrigerator for up to 2 days. Reheat gently and add spirits just before serving.
Written by Alexandra Poppy
Writer, reader & curator of The Ritual of Reading
I’m Alexandra, the voice behind The Ritual of Reading. Somewhere between a stack of novels and a half-finished pot of tea, I keep finding traces of the life I want to live—slower, richer, filled with stories. The Ritual of Reading is where I gather what I love: books that linger, places with a past, and rituals that make ordinary days feel a little more meaningful. I write from Paris, where elegant bookshops and old-fashioned cafés offer endless inspiration—and I share it here, hoping it brings a spark to your own days, too.
