Spiced Tea Punch Food

SPICED TEA PUNCH

Steps:

• Brew 2 cups chai spice or apple spice tea, then let cool.
• Mix with 2 cups orange juice, 1 cup apple juice and 2 cups ginger ale in a pitcher filled with ice. Add 1 cup rum, if desired.
• Chill. Divide among 6 glasses and serve with cinnamon sticks.

SPICED TEA PUNCH

Steps:

• Brew 2 cups apple spice tea, then let cool. Mix with 2 cups orange juice, 1 cup apple juice and 2 cups ginger ale in a pitcher filled with ice. Add 1 cup rum, if desired. Chill. Divide among 6 glasses and serve with cinnamon sticks.

SPICED TEA MIX

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

HOT SPICED TEA FOR THE HOLIDAYS

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

TEA PUNCH

Steps:

• In a pitcher, combine sugar and tea. Stir until sugar is dissolved. Stir in orange juice, pineapple juice and lemonade. Chill in refrigerator for 4 hours.
• Just before serving, pour chilled juice mixture into a punch bowl and stir in ginger ale.

SPICED ICED TEA PUNCH

Steps:

• Wrap cloves and cinnamon sticks in a piece of cheesecloth and tie with kitchen twine.
• Bring apple juice and spices just to the boiling point. Remove from heat and add tea bags. Steep for 5 minutes then remove tea bags. Let cool to room temperature, then refrigerate until cold.
• When ready to serve, remove spices. Pour into ice-filled glasses and garnish with orange slices.

WARM SPICED CITRUS PUNCH

Steps:

• In a large kettle, bring 1 qt. of water and sugar to a boil; stir until sugar is dissolved. Stir in the remaining water. Add the orange juice concentrate, lemon juice, extracts and spices; cook and stir over medium heat until hot (do not boil). Serve warm. Refrigerate leftovers.

SPICED RUM AND TEA PUNCH

Steps:

• Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve. Boil 5 minutes. Remove from heat. Add tea bag; let steep 5 minutes.
• Strain syrup into bowl. Add wine and rum. If serving cold, refrigerate until chilled. (Can be prepared 1 day ahead. Cover and refrigerate.)
• If serving cold, fill 6 glasses with crushed ice. Ladle punch into glasses. If serving hot, bring to simmer in medium saucepan. Pour punch into cups.

SPICED TEA PUNCH

Steps:

• Brew 2 cups of tea, then let it cool. In a pitcher filled with ice add the tea, orange juice, apple juice, tea and ginger ale. Stir and then add rum if desired. Chill and serve in glasses with cinnamon sticks.