Cuban-style tea punch
4 servings
30 minutes
Cuban tea punch is a vibrant and aromatic drink that embodies the warmth and joy of Cuban evenings. Its history originates from the traditions of tropical islands, where mixing tea with fruits and spices became a popular way to create refined flavor combinations. This drink surprises with its richness and balance—the bitterness of black tea harmonizes with the sweet-sour notes of citrus juices and pineapple, while spices add depth and a warming effect. Ideal for festive gatherings, tea punch is served hot in tall glasses, filling the space with invigorating aromas and creating a cozy atmosphere. Cubans enjoy savoring this drink after meals, pairing it with desserts, making it an essential element of friendly and family evenings.
1
Brew tea and crushed cloves in a ceramic teapot. Let it steep for 4-5 minutes, stir, and strain through a sieve.
- Black tea: 30 g
- Ground cloves: 1 g
- Boiling water: 500 ml
2
Add fresh juices from lemon, grapefruit, orange, sliced pineapple, and sugar to the brewed tea.
- Orange juice: 1 glass
- Grapefruit juice: 1 glass
- Lemon: 1 piece
- Canned pineapple: 250 g
- Sugar: 100 g
3
Place the pot with tea-punch on the fire and heat to 70 degrees (remove from heat as soon as it starts to steam).
4
Pour the tea-punch into heat-resistant tall glasses and drink hot during the festive dessert.
