Spiced Rum and Tea Punch
- Preparing Time: -
- Total Time: -
- Served Person: 6 Servings
- 1/4 cup dark rum
- 1/3 cup honey
- 2 1/4 cups water
- 2 tablespoons chopped peeled fresh ginger
- 1/4 cup (packed) golden brown sugar
- 16 whole cloves
- Carbohydrate 32 g(11%)
- Fat 1 g(1%)
- Fiber 1 g(5%)
- Protein 1 g(1%)
- Saturated Fat 0 g(1%)
- Sodium 19 mg(1%)
- Calories 238
Preparation 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.
Preparation 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.
