Christmas punch

Ingredients

• 200 grum
• 200 gorange juice
• 2orange zests
• 2black tea bags
• 400 gwater
• 60 gsugar
• 1star anise
• 2cinnamon sticks
• 2 slicesorange
• 50 gredcurrants

Instructions

1. 1

   Brew the tea

   Bring the water to the boil in a saucepan. Add the 2 tea bags, turn off the heat and leave to infuse for about 6–7 minutes. Remove the bags and stir in the sugar.

2. 2

   Add orange and rum

   Stir until the sugar has dissolved completely, then add the orange zest and rum.

3. 3

   Add juice and spices

   Squeeze the oranges to obtain 200 g of juice. Pour it into the pan, then add the star anise and cinnamon sticks.

4. 4

   Simmer and strain

   Turn the heat on again and simmer gently for about 2–3 minutes. Strain the mixture through a fine-mesh sieve; for a clearer drink, line it with muslin or kitchen paper.

5. 5

   Serve the punch

   Divide the punch between 4 glasses, each with a capacity of 200 ml. Garnish each glass with half a slice of orange and some redcurrants, and serve hot.

What is Christmas punch?

Christmas punch is a hot spiced drink made for serving to a group, with tea and citrus providing the base and rum adding warmth. Punches have long been made in many forms for sharing; this version brings together flavours often associated with winter celebrations.

Black tea gives the drink a pleasantly robust backbone, while orange, cinnamon and star anise make it fragrant. Redcurrants and orange slices provide a bright finishing touch in the glasses.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 0g protein, 21g carbs, 0g fat.

Most of the carbohydrates come from the sugar and orange juice, while the rum contributes much of the energy and the drink contains very little protein or fat. Pair a glass with a small savoury snack or serve it after a meal that includes protein and vegetables.

Choosing the ingredients

Black tea: use tea bags or loose-leaf tea in an infuser, removing it after 6–7 minutes so the brew stays balanced rather than overly strong.

Orange: freshly squeezed juice and zest give the punch a lively citrus flavour. Take care to zest only the coloured outer peel, as the white pith can taste bitter.

Rum: use a rum you enjoy drinking, since its flavour remains noticeable in the finished punch.

Infusing the tea

Let the tea steep in water that has just boiled, with the heat turned off. The 6–7 minute infusion gives the drink structure before the sugar, zest and rum are added.

Remove the tea bags before stirring in the remaining ingredients. This keeps the tea from continuing to infuse while the punch is heated later.

Simmer gently

Once the juice and spices are in the pan, bring the mixture back to a gentle simmer for 2–3 minutes. It should be steaming and lightly bubbling, not boiling hard.

A brief simmer warms the flavours together without reducing the liquid too much. Keep an eye on the pan, especially as the rum is already in the mixture.

Getting a clear pour

Strain the punch through a fine-mesh sieve to catch the zest and whole spices. If you prefer a clearer drink, line the sieve with muslin or kitchen paper.

Pour slowly and avoid pressing the solids through the sieve. Serve the strained liquid straight away while it is hot.

Serving it at Christmas

Divide the drink between 4 glasses with a capacity of 200 ml each. Add half a slice of orange and redcurrants to each glass for a colourful garnish.

Choose heatproof glasses or mugs, and let guests know the punch is hot. It pairs well with small festive biscuits or other lightly sweet snacks.

Recipe notes & tips

• Measure the orange juice after squeezing to check that you have 200 g.
• Use a fine grater to remove only the coloured part of the orange peel.
• Set a timer for the tea's 6–7 minute infusion.
• Keep the punch at a gentle simmer rather than letting it boil vigorously.
• Warm the serving glasses with hot water, then empty and dry them before pouring.

Variations

• Less sweet: reduce the sugar slightly and taste before serving.
• Citrus twist: add a strip of lemon zest alongside the orange zest.
• Spice change: use a little less star anise for a subtler liquorice note.
• No redcurrants: garnish with a few fresh cranberries instead.
• Tea strength: use loose-leaf black tea in an infuser, then remove it after 6–7 minutes.

Common mistakes to avoid

• Over-steeping the tea: remove the bags after 6–7 minutes to avoid an overly strong brew.
• Grating the pith: zest only the orange's coloured outer layer to prevent bitterness.
• Boiling hard: keep the punch at a gentle simmer for the stated 2–3 minutes.
• Skipping the strain: use a fine-mesh sieve to remove zest and whole spices before serving.
• Overfilling glasses: divide the drink between 4 glasses with a capacity of 200 ml each.

How to store

Cool any leftover punch promptly and keep it covered in the fridge for up to 2 days. Reheat gently in a saucepan until hot, without bringing it to a vigorous boil; add fresh garnishes when serving.

Frequently asked questions