Spiced Rum and Tea Punch Recipe

Spiced Rum and Tea Punch Recipe

  • 2 1/4 cups water
  • 1/3 cup honey
  • 1/4 cup (packed) golden brown sugar
  • 2 tablespoons chopped peeled fresh ginger
  • 16 whole cloves
  • 16 whole allspice
  • 1 vanilla bean, chopped
  • 1 tea bag (preferably Earl Grey)
  • 1 750-ml bottle dry red wine
  • 1/4 cup dark rum
  • Crushed ice (if serving punch chilled)
  1. Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve. Boil 5 minutes. Remove from heat. Add tea bag; let steep 5 minutes. Strain syrup into bowl. Add wine and rum. If serving cold, refrigerate until chilled. (Can be prepared 1 day ahead. Cover and refrigerate.)
  2. If serving cold, fill 6 glasses with crushed ice. Ladle punch into glasses. If serving hot, bring to simmer in medium saucepan. Pour punch into cups.
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