The English Christmas Punch is a warm punch that is perfect for holiday parties. The rum and red wine are paired with a tea of your choice, though I would suggest something universal like a green or Earl Grey teas. An orange-based tea would work nicely as well.
There are two methods you can use to make this punch, one simply warms everything together and the other involves a little showmanship by lighting a sugar-filled ladle of rum and pouring it into the punch. Either way, you will want to make sure that both your punchbowl and glasses are suitable for warm drinks. As with any drink that is flamed, caution should be taken when making igniting the ladle.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: Punchbowl (27 servings)
- 750 ml bottle dark rum
- 750 ml bottle dry red wine
- 3 cups strong, brewed tea
- 2 cups sugar
- 1/2 cup orange juice
- 1/2 cup lemon juice
- Season fruits for garnish
Method one (no flame):
- Heat, but do not allow to boil, the all of the ingredients in a saucepan or chafing dish.
- Stir well, ensuring all of the sugar is dissolved.
- Pour the heated mix into a heat-proof punch bowl and add seasonal fruits like orange slices and cranberries.
- Serve warm.
Method two (flamed):
- Heat, but do not allow to boil, the wine, tea, lemon and orange juices in a saucepan or chafing dish.
- Pour the heated mix into a heat-proof punch bowl.
- Place as much sugar as possible into a large ladle and any excess sugar into the punch bowl.
- Saturate the sugar in the ladle with rum.
- Ignite the rum and sugar in the ladle and pour it into the bowl while still aflame.
- Stir well and extinguish the flames.
- Pour the remainder of the rum into the punch.
- Stir well, ensuring the sugar is completely dissolved.
- Serve warm.
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