Tea punch
8 servings
30 minutes
Tea punch is a warming drink with a deep history rooted in European winter hospitality traditions. Its origins trace back to England and Germany, where similar hot mixtures were used for warmth on cold evenings. This punch combines the bitterness of black tea, the rich sweetness of cane sugar, and the depth of red wine, complemented by citrus notes of lemon. A light spiciness from brandy adds softness and complexity to the drink. The taste is a harmony of bitterness, sweetness, and a slight tartness. Served hot, it is perfect for cozy gatherings, winter evenings, and festive feasts. Its aroma fills the space with warmth and comfort, making each cup a moment of enjoyment and relaxation.
1
Brew tea with a liter of boiling water. Let it steep for 15 minutes. Strain.
- Boiling water: 1 l
- Black tea: 3 teaspoons
2
Pour wine and tea into an enamel pot, heat it up, add sugar, lemon zest, and juice. Stir constantly and heat well on low heat.
- Red wine: 750 ml
- Black tea: 3 teaspoons
- Cane sugar: 250 g
- Lemon: 1 piece
3
Pour in the cognac, cover with a lid, bring to the first bubbles, and then immediately remove.
- Cognac (brandy): 0.25 l
4
Serve hot with lemon.
- Lemon: 1 piece
