Best Green Tea Rum Punch Recipes

GREEN TEA PUNCH

Green Tea Punch image

This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea.

Provided by Jennifer Steinhauer And Helene Cooper

Yield About 4 quarts (32 1/2-cup servings)

Number Of Ingredients 6

Ingredients

22 ounces (2 3/4 cups) freshly brewed hot Sencha tea, preferably In Pursuit of Tea brand
22 ounces (2 3/4 cups) freshly brewed hot Moroccan mint green tea, preferably Stash brand
16 ounces (2 cups) Demerara sugar
20 ounces (2 1/2 cups, from about 10 large limes) freshly squeezed lime juice
50 ounces (6 1/4 cups) Banks 5 Island Rum (or substitute Appleton Estate Reserve, Mount Gay Black Barrel, or Bacardi 8)
1 whole nutmeg, or pinch ground nutmeg, for garnish

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.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 12 grams

GREEN TEA RUM PUNCH

Green Tea Rum Punch image

Consider this recipe for a delicious, seasonal rum punch, made with brewed green and mint teas, raw sugar and fresh citrus. The complexity of one of my favorite rums, a blended English-style rum from the Caribbean, adds depth to the punch. Make a batch, keep it cold, and you won't find yourself missing out on your party.

Provided by Jim Meehan

Categories beverage

Time 20m

Yield 10 servings

Number Of Ingredients 5

Ingredients

11 ounces brewed sencha tea, such as In Pursuit of Tea
11 ounces brewed Moroccan mint tea, such as STASH
8 ounces raw Demerara sugar
10 ounces limes, juice
25 1/4 ounces blended English-style rum, such as Banks '5 Island' Blended Rum

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.