SPICED RUM AND TEA PUNCH

Spiced Rum and Tea Punch image

Yield Makes 6 servings

Number Of Ingredients 11

Previous Next

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)

Steps:

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.)
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.