Recipe information
Yield
Makes about 6 1/2 cups
Ingredients
2-inch piece fresh ginger
5 1/2 cups water
1/2 cup sugar
1 cinnamon stick
4 whole cloves
10 Celestial Seasonings Red Zinger tea bags
3/4 cup amber rum, or to taste
1 navel orange, sliced
Preparation
Step 1
Peel ginger and cut crosswise into thin slices. In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved. Add tea bags and remove pan from heat. Steep tea until cool.
Step 2
Discard tea bags and cinnamon stick and transfer tea to a pitcher. Chill tea, covered at least 12 hours and up to 1 day. Remove ginger and cloves with a slotted spoon and discard. Stir in rum and orange slices.
Step 3
Serve punch over ice in stemmed glasses.
