Grossmutters punsch (spiced rum and tea punch)

On a cold winter's day, enjoy a warming drink with Joe Wadsack's deliciously fragrant, spiced hot rum punch
By Joe Wadsack
Grossmutters punsch (spiced rum and tea punch)
  • Rating:
  • Serves: 12
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 5 mins standing
  • Effort: easy



  • 1 litres water
  • 80 ml honey
  • 50 g brown sugar
  • 2 tbsp finely chopped ginger
  • 16 cloves
  • 16 allspice berries
  • 1 vanilla pods, finely chopped
  • 1 Earl Grey tea bags
  • 750 ml red wine, ideally a light red burgundy with good acidity
  • 50 ml dark rum, such as Lamb's Navy Rum


1. Put the water, honey, brown sugar, ginger, cloves, allspice berries and vanilla pod in a large saucepan. Simmer for 5 minutes and stir until honey and syrup has dissolved, but don't reduce too much. 2. Take off the heat and add the Earl Grey tea-bag to the syrup mixture for five minutes (leave for no longer otherwise the mixture will get bitter with tannin), then remove the tea-bag. 3. Return the pan to a very gentle heat and add the wine and rum; do not allow to boil (otherwise the alcohol will burn off). 4. After the mixture has warmed through, strain the ingredients through a sieve directly into your punch bowl. Serve whilst warm.

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