Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell
Serve this festive, warming hot toddy-inspired punch to welcome guests in from the cold or along with dessert at the end of a holiday feast.
Recipe information
Total Time
20 minutes
Yield
Serves 8–10
Ingredients
4 black tea bags, preferably English Breakfast
1 lemon, thinly sliced
1 orange, thinly sliced
1/4 cup sugar
1 tablespoon cloves
12 sprigs thyme; plus more for serving (optional)
1 1/2 cups raspberry liqueur, such as Chambord
1 1/2 cups whiskey, preferably rye
1/4 cup fresh lemon juice
Preparation
Bring 10 cups water to a boil in a large pot. Reduce heat and bring to a simmer. Add tea bags, lemon and orange slices, sugar, cloves, and 12 thyme sprigs; simmer, covered, 10 minutes. Remove from heat; discard tea bags. Stir in raspberry liqueur, whiskey, and lemon juice. Divide among mugs and garnish with thyme sprigs, if desired.
Recipe notes
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