Hot Tea Punch

2saves
20min


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These toddies are guaranteed to suffuse your guests with a warm glow at the end of a special meal. Sip Irish coffee through whipped cream and tea punch through orange and lemon slices.

Lynn Cole

Ingredients
Serves: 4 

  • 5 teaspoons English breakfast tea leaves
  • 2 1/2 cups boiling water
  • 2 large oranges
  • 1 large lemon
  • 1 tablespoon clear honey
  • 4 small pieces preserved ginger in syrup, finely sliced, plus 2 teaspoons syrup from jar
  • 1 1/4 cups dark rum
  • 1 1/4 cups freshly squeezed orange juice
  • 2/3 cup green ginger wine

Directions
Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Put the tea leaves into a warmed teapot, pour over the boiling water, cover and leave the tea to infuse for 10 minutes.
  2. Meanwhile, cut the oranges and lemon into thin slices, then cut each slice in half and remove the pips. Place the slices in four large, warmed heatproof glasses. Put the honey, ginger, ginger syrup, rum, orange juice and ginger wine into a large stainless-steel or enamel saucepan and heat gently.
  3. Strain the tea through a fine strainer into the saucepan and reheat until hot, but not boiling. Pour the mixture carefully into the glasses and serve immediately.

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