Perfect for Mother's Day Brunch: Peach Vanilla Champagne Punch

Mom’s coming! You’ve scrubbed the shower with a toothbrush, spent hours perfecting her signature pot roast, and set the table to a Downton Abbey T—now go make yourself a drink! And if you’re hosting the whole family, make one that everyone can enjoy. This champagne punch is a real crowd-pleaser and the perfect accompaniment to Mother’s Day brunch. Peach, vanilla and a sparkle of prosecco—after a few sips you won’t be stressing about the water spots on the champagne flutes. Cheers!

Clinton Kelly Peach Champagne Punch

Peach Vanilla Champagne Punch

  • Serves 4-6
  • Prep Time: 30 minutes plus 4-6 hours chilling time


  • 1 lb frozen peaches
  • 2 c simple syrup
  • 1 tsp vanilla extract
  • 1 bottle champagne or prosecco, chilled
  • ½ c peach schnapps, chilled
  • peach wedges, to garnish


  • Combine the peaches, simple syrup, and vanilla extract in a small pot over medium heat. Simmer for 20 minutes.
  • Allow to cool and then blend until completely smooth. Chill in the fridge at least 4-6 hours until completely cool.
  • Make the punch by combining the puree with 1/4 of the champagne and the ½ cup schanpps. Stir to incorporate the champagne into the syrup and loosen the mixture. Add the remaining champagne and stir gently before serving.

Mary would like to thank the lovely, generous people who gave me stuffed toys for her while I was on book tour. As you can see, she thoroughly enjoyed them last night when I returned home. Would you mind coming over this morning to clean up their guts, which have been strewn in every nook and cranny of our apartment. Thanks! 😘

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