Serves: 9
Total Calories: 133
In a teapot or small heatproof bowl, pour boiling water over tea bags cover and let stand 5 minutes. Remove tea bags. In a large saucepan, combine cranberry juice cocktail, brown sugar, allspice, cloves and cinnamon sticks. Bring to a boil, stirring occasionally. Reduce heat simmer for 15 minutes. Remove spices. Stir in tea and wine heat through. Serve hot in mugs. Garnish with orange slices studded with cloves if desired.
Note: For convenient serving, transfer hot punch to a slow cooker to keep warm.
This Mulled Tea Punch recipe is from the Tea Lover's Book Cookbook. Download this Cookbook today.
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