Earl Grey Rum Punch

Earl Grey Rum Punch

Total Time: 00h 15m
Hands-on Time: 00h 05m
Makes: 8 servings

The finest, authentic Earl Grey tea leaves are tossed with 100 percent pure and natural essential oil from the bergamot orange fruit. Enjoy this classic rum punch served over ice in the summer months, or as a hot toddy in winter.

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  1. In a pot, bring water to a boil and steep tea 4 to 5 minutes (or to your preferred strength).
  2. Strain tea into a pitcher or punch bowl.
  3. Add 8 cinnamon sticks, the brown sugar, apple cider and rum, and stir until brown sugar has dissolved.
  4. To serve cold: Pour over ice into eight highball glasses. Garnish each with a cinnamon stick and orange slice.
  5. To serve warm: Ladle into eight heated Irish coffee glasses or mugs. Add a splash of melted butter for a rich form of hot toddy, and garnish with a cinnamon stick and orange slice.