Mulled Fruit Tea Puncher Recipes

MULLED APFELWEIN BOWLE (HARD CIDER PUNCH)

Steps:

• The night before serving, soak the sliced apples in the brandy in a large mason jar. Seal the top and set in the refrigerator to soak overnight.
• The day of your event, warm the hard cider/German apfelwein, spiced cider, sugar, cinnamon sticks, and cloves in a slow cooker set to high for 2 hours, or low for 4 hours. Once heated through, turn the slow cooker to the lowest/warm setting.
• When ready to serve, pour excess brandy off the apples and carefully add them to the punch.
• Serve warm with a cinnamon stick to garnish each mug.

MULLED TEA

Steps:

• Place all the contents on the spread out cheesecloth.
• Bring corners together and tie with a string.
• To brew place tea bag in a mug and add 6 oz boiling water.
• Steep 4-5 minutes.

MULLED TEA PUNCH

Steps:

• Bring 500ml water to boil in a pan, add the tea bags and spices, and very gently simmer for 10 minutes, then add the orange slices and both juices, and simmer for 15 minutes. Strain the tea to remove the spices and tea bags, and pour back into the pan along with the orange slices. Sweeten with honey to taste, then serve in glass mugs, with the orange slices and cinnamon sticks.

MULLED MILK PUNCH

Steps:

• Begin by making a strong cup of sweet tea with the Northwest Tea Time. Pour the nearly boiling water over the tea in a heatproof cup. Steep for 4 minutes, strain and combine with the sugar. Stir to dissolve and set it aside to cool.
• Next, in a heavy bottomed pan, bring the milk to a boil. Turn off the heat and stir in the mulling spices. Put a lid on the pot and set it aside to cool as well.
• While the tea and milk mixtures are cooling, combine lemon juice and peel, rum, brandy, and whiskey in a large wide mouthed jar.
• Once the tea has cooled to room temperature, transfer it into the jar with the alcohol mixture. Stir to combine.
• Pour the cooled milk and spice mixture into the alcohol/tea/lemon mixture and give it one quick stir. This is where the magic starts to happen. You'll immediately see the punch start to curdle, and that's good. Cover mixture and let it sit overnight in the refrigerator.
• The next day, strain the mixture through a fine mesh strainer. Then run the punch through a cheese cloth and as a final step, run it through a paper coffee filter. Don't be tempted to push the liquid through. Running it through the coffee filter may take up to an hour, but its slow drip will make for a crystal clear milk punch.
• Serve this punch cold with a large ice cube. A lemon peel garnish will make it fruitier and fragrant.