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

Ingredients

  • 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

Directions

  • 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.
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