English Christmas Punch


Adapted from About.com/food

Add some fire to your yuletide party! There are two methods you can use to make this punch—one simply warms everything together; the other involves a little showmanship by lighting a sugar-filled ladle of rum and pouring it into the punch. The rum and red wine are paired with a tea of your choice, such as green or Earl Grey teas. An orange-based tea would work as well—just make sure to choose something that will stand up to the strong flavors of the base punch.

Total Time: 20 minutes. Yields 2 punchbowls (27 servings).


  • 750 ml bottle dark rum
  • 750 ml bottle dry red wine
  • 3 cups strong, brewed tea (such as Capital Teas Cinnamon Orange Green or Mark T. Wendell Holiday Fruit & Spice)
  • 2 cups sugar
  • 1/2 cup orange juice
  • 1/2 cup lemon juice

Method one (no flame)

  1. Heat all of the ingredients together in a saucepan or chafing dish—do NOT let the mixture boil.
  2. Stir, ensuring all of the sugar is dissolved.
  3. Pour the heated mix into a heat-proof punch bowl. Serve warm.

Method two (flamed)

  1. Heat the wine, tea, lemon and orange juices in a saucepan or chafing dish—do NOT allow the mixture to boil.
  2. Pour the heated mix into a heat-proof punch bowl.
  3. Place as much sugar as possible into a large ladle and put any excess sugar in the punch bowl. Saturate the sugar in the ladle with rum.
  4. Ignite the rum and sugar in the ladle and pour it into the bowl while still aflame. Stir well and extinguish the flames.
  5. Pour the remainder of the rum into the punch. Stir well, ensuring the sugar is completely dissolved. Serve warm.

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