Classic spiked punch
A pleasant taste, a light touch of alcohol — let's beat that cold! Punch is usually drunk when the weather turns nasty and colds set in. It's served hot, in special cups. You'll love it! But this fragrant, restorative drink is also a nice thing to bring to a holiday table. And, of course, it's not for children!
Cooking method
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Step 1:
First, measure out the loose-leaf tea. Then add the spices the recipe calls for, or whatever you and your guest like.
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Step 2:
Heat the water, but not to boiling. We need to pour it over the tea and spices. Cover with a lid and wait for the tea to steep — usually a quarter of an hour is enough.
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Step 3:
Meanwhile, cut a few slices off the lemon, in whatever shape you like.
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Step 4:
Lift the lid — the tea has steeped. There it is: beautiful and fragrant.
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Step 5:
Our task is to strain the tea however is convenient, so it's clean and clear. A fine-mesh strainer is good to use.
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Step 6:
Now do everything one step at a time and quickly. First, measure out the rum and add it to the pot of tea.
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Step 7:
Then measure out the sugar and add it to the tea-and-rum mixture.
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Step 8:
Now we need the lemon juice. Squeeze it however is convenient, right into the pot or separately, then add it in.
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Step 9:
The punch mixture is ready. Stir it and warm it for about a quarter of an hour over the lowest heat — just barely simmering, never letting it boil. At the end, drop in the lemon slices and serve before the drink cools down!
- A few more tips: traditional punch is built from 5 components — rum, sugar, hot water, lemon, and tea with spices. And afterward you can add whatever you like — orange, kiwi, and so on. You can use any tea, as long as it's loose-leaf.
- Punch is served not only hot but also flaming, or cool. You can stir the sugar straight into the hot water to dissolve it, then add it to the mix. You may need more sugar than the recipe states if, say, you use more lemons, or add kiwi or other tart fruit that makes the drink more acidic. Sugar can and even should be replaced with honey. When choosing rum, don't go out of your way for either expensive or cheap brands. You can use dark or light rum. You can also add juices and other spirits to the rum — brandy, beer, and so on. Punch is best served in special cups that hold the heat for a long time.
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Carnation - 323 kcal/100g
- Cardamom - 311 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rum - 75 kcal/100g
- Water - 0 kcal/100g
- Black Tea - 0 kcal/100g
- Karkade - 11 kcal/100g
