Green Tea Punch
Published December 10, 2013
Karsten Moran for The New York Times
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Ingredients
22 ounces (2 ¾ cups) freshly brewed hot Sencha tea, preferably In Pursuit of Tea brand
22 ounces (2 ¾ cups) freshly brewed hot Moroccan mint green tea, preferably Stash brand
16 ounces (2 cups) Demerara sugar
20 ounces (2 ½ cups, from about 10 large limes) freshly squeezed lime juice
50 ounces (6 ¼ cups) Banks 5 Island Rum (or substitute Appleton Estate Reserve, Mount Gay Black Barrel, or Bacardi 8)
1 whole nutmeg, or pinch ground nutmeg, for garnish
Nutritional analysis per serving
14 grams carbs; 143 calories; 5 milligrams sodium; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large heatproof bowl, combine the hot teas and sugar. Stir until sugar is dissolved. Add 4 cups ice, and stir until ice has dissolved and the tea is cool. Add the lime juice and rum, and stir well.
- Step 2
Transfer to a large punch bowl, and add a large block of ice. To serve, ladle into cups. Grate whole nutmeg or sprinkle ground nutmeg over top. Alternatively, the mixture may be refrigerated until chilled and served in ice-filled cups; garnish with nutmeg.
Private Notes