Spiced Rum And Tea Punch
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
If serving hot, bring to simmer in medium saucepan
2
Pour punch into cups
3
Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan
4
Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve
5
Boil 5 minutes
6
Remove from heat
7
Add tea bag; let steep 5 minutes
8
Strain syrup into bowl
9
Add wine and rum
10
If serving cold, refrigerate until chilled
11
(Can be prepared 1 day ahead
12
Cover and refrigerate
13
) If serving cold, fill 6 glasses with crushed ice
14
Ladle punch into glasses
15
If serving hot, bring to simmer in medium saucepan
16
Pour punch into cups
17
Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan
18
Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve
19
Boil 5 minutes
20
Remove from heat
21
Add tea bag; let steep 5 minutes
22
Strain syrup into bowl
23
Add wine and rum
24
If serving cold, refrigerate until chilled
25
(Can be prepared 1 day ahead
26
Cover and refrigerate
27
) If serving cold, fill 6 glasses with crushed ice
28
Ladle punch into glasses