A unique and festive warm punch from a recipe by Merle. This drink combines rosé wine with a spiced tea base, orange juice, and Hawaiian punch for a sweet, fruity, and aromatic beverage perfect for a party.
Author
Merle
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Water |
| 1 tbsp | Whole Cloves |
| 2 tbsp | Whole Allspice |
| 2 | Cinnamon Sticks |
| 2 cups | Freshly Brewed Tea |
| 1 cup | Sugar (see note) |
| 1 (6 oz) can | Frozen Orange Juice Concentrate, thawed |
| 1 (12 oz) can | Frozen Hawaiian Punch Concentrate, thawed |
| 1 qt (4 cups) | Rosé Wine |
| Garnish | |
| As needed | Thin Lemon Slices & Whole Cloves |
Instructions
- In a small saucepan, bring the 2 cups of water to a boil. Add the 1 tablespoon of whole cloves, 2 tablespoons of whole allspice, and the 2 cinnamon sticks. Reduce the heat and let it simmer for 15 minutes.
- Strain the liquid through a fine-mesh sieve to remove the solid spices. Reserve the spiced liquid.
- In a large stockpot or slow cooker, combine the spiced liquid, brewed tea, sugar, thawed orange juice concentrate, thawed Hawaiian punch concentrate, and rosé wine.
- Gently heat the punch over low heat until it is warm enough for serving. Do not let it boil.
- To make the garnish, stud thin lemon slices with a few whole cloves.
- Serve the warm punch in mugs, garnished with the clove-studded lemon slices.
Warning
SAFETY WARNING: The original recipe card mentions using a deep fat fryer for heating. Do not do this. Heating alcoholic beverages like wine in a deep fat fryer can be extremely dangerous due to the high risk of ignition and fire. Use a large kettle on the stovetop over low heat or a slow cooker instead.
Note
The author notes: “I used 1/2 the sugar, a little more tea + wine.” This suggests using 1/2 cup of sugar and slightly increasing the tea and wine amounts is a good variation to try.
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