Best Green Tea Punch Recipes

GREEN TEA PUNCH

Steps:

• In a large heatproof bowl, combine the hot teas and sugar. Stir until sugar is dissolved. Add 4 cups ice, and stir until ice has dissolved and the tea is cool. Add the lime juice and rum, and stir well.
• Transfer to a large punch bowl, and add a large block of ice. To serve, ladle into cups. Grate whole nutmeg or sprinkle ground nutmeg over top. Alternatively, the mixture may be refrigerated until chilled and served in ice-filled cups; garnish with nutmeg.

GREEN TEA PUNCH

Steps:

• Combine the green tea, orange juice, pineapple juice and ginger ale in a punch bowl and mix well.
• Mix in the pineapple and small scoops of the sherbet. Serve.

GREEN TEA AND CITRUS WHISKEY PUNCH

Steps:

• Bring 8 cups water to boil in large saucepan. Remove from heat, add tea bags, and let steep 5 minutes. Discard tea bags. Mix in sugar. Cool completely. Mix in all remaining ingredients except ice block. Place ice block in large punch bowl. Pour tea mixture over.

GREEN TEA RUM PUNCH

Steps:

• Brew the Sencha and mint tea in 22 ounces of boiling water. Add the raw sugar to the hot tea, and stir until the sugar dissolves. Steep the tea for a few minutes. Remove the tea bags/leaves and discard.Pour the tea into a large pitcher and cool down by adding a quart of crushed ice. Add the lime juice and rum, and stir to incorporate.Serve by pouring the punch over a large chunk of ice. Ladle each cocktail into a punch glass and garnish with freshly grated nutmeg.

GREEN TEA PITCHER PUNCH

Steps:

• 1. Pour 2 cups boiling water over tea bags in a glass container. Steep for20 minutes.
• 2. Squeeze juice from lemons, reserving the juice and the rinds.
• 3. Bring 2 cups of water to a boil in a medium size sauce pan. Add in the sugar and lemon rinds, stir until sugar dissolves.
• 4. Place over medium high heat and simmer until mixture becomes slightly thickened, about 15 to 20 minutes , might take longer depending on how high the heat is. Then remove from heat and discard lemon rinds. Allow to cool.
• 5. Squeeze the tea bags and remove from glass container. Combine the LEMON SUGAR SYRUP & TEA IN A LARGE BOWL AND STRAIN. I CHOSE NOT TO STRAIN MINE.
• 6. Now strain the RESERVED LEMON JUICE, I CHOSE NOT TO STRAIN, BUT REMOVED THE SEEDS, and kept the pulp. Now add the tea mixture, along with the vanilla and almond extract & salt. Mix well and refrigerate.
• 7. To serve, Pour 1/3 to 1/2 cup of mixture over ice in a glass, and top with 1/2 cup of water. Stir, Garnish glass with a lemon slice or wedge and mint leaf if desired.