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)
- Heat all of the ingredients together in a saucepan or chafing dish—do NOT let the mixture boil.
- Stir, ensuring all of the sugar is dissolved.
- Pour the heated mix into a heat-proof punch bowl. Serve warm.
Method two (flamed)
- Heat the wine, tea, lemon and orange juices in a saucepan or chafing dish—do NOT allow the mixture to boil.
- Pour the heated mix into a heat-proof punch bowl.
- 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.
- Ignite the rum and sugar in the ladle and pour it into the bowl while still aflame. Stir well and extinguish the flames.
- Pour the remainder of the rum into the punch. Stir well, ensuring the sugar is completely dissolved. Serve warm.