there is something so nostalgic about a big punch bowl or pitcher of festive punch during the holidays. this one boasts better-for-you ingredients, no refined sugar and the rich warming spices of autumn with English breakfast tea and fresh orange. I’ve also made some beautiful ice cubes to keep the punch cool and looking beautiful- with rich browns and oranges. You could serve this spiced orange tea punch as is or even finish with champagne for an adult treat. cheers!
the inspiration:
this spiced orange tea punch is inspired by the orange spiced iced tea served at Neiman Marcus in the Houston galleria. the tea is sweet, spiced and full of orange. it’s so nostalgic and I remember drinking it with monkey bread and strawberry butter with my mom and aunt bettie all throughout my childhood. the original recipe, although delicious, has some not-so nourishing ingredients like processed Tang and there isn’t any fresh orange present. I opted for a natural sweetener, freshly-squeezed orange and a secret ingredient to replicate the drink.
sparkling hibiscus holiday punch ingredients:
- English breakfast tea: a gorgeous robust and full-bodied black tea. this is the kind I used.
- freshly-squeezed orange juice: the star of the show- you will squeeze then strain this.
- warming spices: I use plenty of cinnamon sticks, star anise and dried cloves.
- natural sweetener: I lightly sweeten the tea with pure maple syrup.
- lime juice: helps cut through and balance the sweetness with a nice tartness.
- almond extract: the secret ingredient- do not skip this.
- oversized decorative ice cubes: to help keep your punch cold & crisp and add a gorgeous decorative touch. these are the silicone molds I used.
oversized decorative ice cubes:
I love the idea of freezing a decorative ice mold into a large bundt pan to look like a wreath, but we were short on freezer space. I opted for small silicone bundt cake molds to make whimsical oversized ice cubes full of festive flair. i used these darling silicone molds on amazon but you can use any individual silicone molds you have- even a muffin mold! These are the ingredients I used:
- fresh orange juice
- a mix of star anise and cloves
- you could also add in fresh sage or rosemary leaves!
how to make:
this spiced orange tea is very simple to make. you will begin by simmering water and steeping 16 tea bags with the spices. let the tea step and juice the oranges. You can use bottled orange juice, but this extra step really makes the flavors shine. I also strained the pulp from the orange juice. After the tea cools, discard the tea bags, and reserve the spices for garnishing. stir in the orange and lime juices, maple syrup and almond extract. Chill until very cold. Serve in a punch bowl with frozen orange cubes and leftover spices.
holiday serving ideas:
- holiday brunch: serve punch alongside baked French toast, egg casserole, bacon & a fruit platter.
- autumn tea party: serve punch alongside my salted caramel apple Rice Krispies, pumpkin pie-spiced granola & fig, pear & blackberry chia compote trifles, and GF pigs in a blanket.
- autumn lunch: serve punch alongside my curried chicken salad with dried apricots in slider rolls, my greek salad with pistachios, and my spiced tea poached pears.
- Holiday open house: serve punch alongside fresh bakery pastries and holiday ham with rolls and accoutrements, my classic ploughman’s lunch and a variety of mini desserts.
Spiced Orange Tea Punch
Equipment
- 2 silicone mini bundt pans (6-count each) I purchased these on Amazon linked in blog post above.
Ingredients
- 16 English Breakfast tea bags
- 16 cups filtered water
- 12 cinnamon sticks
- 12 whole cloves
- 6 star anise
- ½ teaspoon ground nutmeg
- 4 cups freshly-squeezed orange juice strained
- ½ cup freshly-squeezed lime juice strained
- 1 and ¼ cup maple syrup
- ½ teaspoon almond extract
Oversized Orange Juice Ice Cubes:
- 4 cups freshly-squeezed orange juice strained
- star anise, cloves or fresh herbs optional
- 2 silicone mold muffin molds
Instructions
- Begin by making oversized decorative ice cubes. Arrange silicone molds on a sheet pan that will slide into your freezer with ease. In each mold, carefully pour orange juice to tops then freeze, ideally overnight.
- To a large, heavy bottomed pot or dutch oven, add spices and tea bags to filtered water. Bring to a simmer. Turn off heat and let steep 20 min. Remove tea bags and spices: you can reserve spices for garnishing.
- When liquid has cooled, stir in remaining ingredients. Chill until very cold and flavors have melded.
- Serve in a punch bowl topped with frozen orange juice ice cubes, cinnamon sticks and star anise.
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