101RECIPES: Christmas Spirit hot rum punch
Christmas spirit is in the air… And we also encapsulate it in a beautiful glass, in a hot rum punch: to satisfy the spirit and also all the 5 senses. Its warmth that spreads to your hands and heart, its evocative fragrances, its intense and joyful colours, its taste that envelops the palate and sweetens the mind.
The recipe consists of just a few simple steps and the moderate alcohol content makes this hot rum punch ideal even after a meal.
● 200 g of cane sugar
● 1.5 litres of red wine (recommended Pinot Noir or Cabernet Sauvignon)
● 2 l of black tea (English Breakfast Tea)
● 125 ml of rum
● Juice of 8 oranges
● Juice of 3 lemons
● Cinnamon sticks to taste
● Cloves to taste
● Anise to taste
● Vanilla to taste
● Dried orange zest
● Dried lemon zest
To make your own Christmas Spirit hot rum punch, first squeeze the juice out of the lemons and oranges.
Then filter the juice with a sieve and pour it into a pan. Add the sugar and red wine then stir and warm this mixture over a low heat. The punch should only be heated and not boiled to avoid the alcohol evaporating and losing its flavour.
After a few minutes, add spices to the punch to taste. Do you like it very aromatic? Then lots of spices! Do you prefer just a slight hint of cinnamon? Just add the one stick. You can customise your hot rum punch however you like.
Now, add the zests to the punch, pour in the rum and simmer for a few moments. Pour in the black tea, we used the English Breakfast Tea by 101CAFFE’, and continue stirring over a low heat.
Leave everything to infuse for a few minutes before serving in cups or glasses.
Now, complete the hot rum punch ritual by clinking your glass and proposing a toast: to peace, to the warmth of good company, to the true Spirit of Christmas.
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