Chailicious Punch

Yield: Makes 4 1/2 cups (1-1/8 L)


3½ cups (812 mL) water

1½ anise pods

9 green cardamom pods

4 bay leaves

½ tsp whole black peppercorns, cracked

1 tsp fennel seeds

1 bag black tea

4 Tbs (60 mL) honey

1 cup (250 mL) milk (or milk substitute)

1 Tbs (15 mL) orange liqueur

2 Tbs (30 mL) cinnamon whiskey

2 Tbs (30 mL) mint simple syrup

Simple Syrup

1 cup (240 mL) water

½ cup (120 mL) sugar


  1. Add water to a small pot over medium-high heat.
  2. In a small piece of cheesecloth, add the anise, cardamom, bay leaves, peppercorns and fennel seeds and tie to seal. Add to the water and bring to a boil. Turn off heat and let simmer 10 minutes.
  3. Add the tea bag and return to a boil. Turn off heat and let simmer 5 minutes. Remove tea bag and cheesecloth.
  4. Add honey and stir to combine. Let mixture cool and then refrigerate until very cold.
  5. When ready to serve: Add milk or milk substitute. Add orange liqueur, cinnamon whisky and simple syrup. Serve with lots of ice.
  6. Simple syrup
  7. Bring water and sugar to a boil for 2 minutes, making sure all the sugar has dissolved.
  8. Remove from heat and let cool.
  9. If you would like to add the herbs in the recipes, add a sprig of rosemary or a few leaves of sage or mint to the pot. Remove before serving.

Find more recipes for holiday punch in December’s issue of Culinaire.

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