Punsch Recipe
(Hot Rum Punch)

This Punsch Recipe takes me right back to the chilly December nights I have spent sipping hot rum punch while roaming the charming Christmas markets that can be found during the holiday season in most German and Austrian cities. There is nothing like the combination of a hot drink and alcohol to keep off the chill while you listen to a choir sing German Christmas favorites.

Like with any holiday recipe, there are numerous variations of this Punsch recipe to be found. I have found that this particular recipe, in addition to being simple to make and requiring only basic ingredients, really seems to match up with the traditional rum punch I have found at the Christmas markets. Of course, feel free to mix it up to suit your tastes.

Some like to add Amaretto as well, and/or use a wider variety of spices (star anise is fairly common). Others add grape or another type of fruit juice, or might leave out the wine entirely and opt for more tea. Experiment. Have fun. Let us know what tastes best for you.


3 cups(one 750ml bottle)of White Wine

2 cups of Black Tea

2 Cups of Red wine

1 Cup of Brown Sugar(lightly packed)

2 Cinnamon Sticks

6 Whole Cloves

4 Oranges

2 Lemons

1/2 Cup of Spiced Rum


Thoroughly clean Oranges and Lemons
Use Potato Peeler to collect Rind from Oranges and Lemons
Halve and Juice Oranges and Lemons
Combine Juices, Rinds, Cloves, Cinnamon and Black Tea in Pot
Slowly bring to a boil then reduce heat
Stir in Sugar until dissolved
Add White and Red wine and reheat (do not boil)*
Just prior to serving, stir in Rum
Ladle through sieve into mugs and garnish with Orange wheel

*Best if allowed to "steep" for an hour or more.

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