Iced Tea Rum Punch
Author: Nicole
Ingredients
  • 2 bags green tea (regular or decaffeinated)
  • 2 bags herbal mint tea
  • 6 ounces white or light rum
  • 2 ounces fresh lime juice (~ 2 limes)
  • 3 ounces simple syrup (see Notes)
  • freshly ground nutmeg
  • 4 mint sprigs for garnish
Instructions
  1. Steep all 4 tea bags in 4 cups of boiling water for 15 minutes (or longer) in a heat-proof glass or ceramic pitcher.
  2. Place tea in refrigerator until cold.
  3. Add lime juice and simple syrup to tea and stir.
  4. When ready to serve fill high ball glasses with ice. Add rum and top off with iced tea mixture.
  5. Garnish with freshly grated nutmeg and a mint sprig.
Notes
* Iced tea can be made up to two days in advance.
* Iced tea is great on its own without rum.
* Recipe easily doubles or triples.
* SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
Recipe by Riegl Palate at https://www.rieglpalate.com/iced-tea-rum-punch/