Green Tea Rum Punch

Name: Green Tea Rum Punch
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 10 servings
Cuisine: caribbean
Ingredients: 11 ounces brewed sencha tea, such as In Pursuit of Tea; 11 ounces brewed Moroccan mint tea, such as STASH; 8 ounces raw Demerara sugar; 10 ounces limes, juice; 25 1/4 ounces blended English-style rum, such as Banks '5 Island' Blended Rum

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Level: Easy

Total: 20 min
Active: 10 min

Yield: 10 servings

Consider this recipe for a delicious, seasonal rum punch, made with brewed green and mint teas, raw sugar and fresh citrus. The complexity of one of my favorite rums, a blended English-style rum from the Caribbean, adds depth to the punch. Make a batch, keep it cold, and you won't find yourself missing out on your party.

Level: Easy

Total: 20 min
Active: 10 min

Yield: 10 servings

Ingredients

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11 ounces brewed sencha tea, such as In Pursuit of Tea

11 ounces brewed Moroccan mint tea, such as STASH

8 ounces raw Demerara sugar

10 ounces limes, juice

25 1/4 ounces blended English-style rum, such as Banks '5 Island' Blended Rum

Directions

Brew the Sencha and mint tea in 22 ounces of boiling water. Add the raw sugar to the hot tea, and stir until the sugar dissolves. Steep the tea for a few minutes. Remove the tea bags/leaves and discard.Pour the tea into a large pitcher and cool down by adding a quart of crushed ice. Add the lime juice and rum, and stir to incorporate.Serve by pouring the punch over a large chunk of ice. Ladle each cocktail into a punch glass and garnish with freshly grated nutmeg.