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Grossmutters punsch (spiced rum and tea punch)

Joe Wadsack from Good Food Live
On a cold winter's day, enjoy a warming drink with Joe Wadsack's deliciously fragrant, spiced hot rum punch

Grossmutters punsch (spiced rum and tea punch)

Method

1. Put the water, honey, brown sugar, ginger, cloves, allspice berries and vanilla pod in a large saucepan. Simmer for 5 minutes and stir until honey and syrup has dissolved, but don't reduce too much.

2. Take off the heat and add the Earl Grey tea-bag to the syrup mixture for five minutes (leave for no longer otherwise the mixture will get bitter with tannin), then remove the tea-bag.

3. Return the pan to a very gentle heat and add the wine and rum; do not allow to boil (otherwise the alcohol will burn off).

4. After the mixture has warmed through, strain the ingredients through a sieve directly into your punch bowl. Serve whilst warm.

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Serves: 12

Prep: 10 min, plus 5 mins standing
Cook: 10 min

Ingredients
1 litre water
80ml Honey
50g brown sugar
2 tbsp finely chopped fresh ginger root
16 Cloves
16 allspice berries
1 vanilla pod, finely chopped
1 Earl Grey tea bag
750ml Red wine, ideally a light red burgundy with good acidity
50ml dark rum, such as Lamb's Navy Rum