Pumpkin Sangria

2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
Six cinnamon sticks, for garnish
6 pumpkin face candies, for garnish
1 bottle chilled white wine
3 cups mango peach juice blend  
1 cup pumpkin spice liqueur, chilled
In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.
Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside.
In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.  

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