Chai pear and rum punch X Sainsbury’s Magazine

This tasty punch is s stylish alternative to mulled wine.

Chai pear and rum punch
Prep time
Cook time
Total time
Serves: 6
  • 2 chai tea bags
  • 100-125g caster sugar
  • 4 cinnamon sticks, plus extra to decorate, optional
  • 1 litre clear apple juice
  • 2 pears, cored and cut into thin wedges
  • 150ml dark rum, plus extra to finish, optional
  1. Put the tea bags, 100g caster sugar and the cinnamon sticks in a pan with 300ml boiling water and simmer for 10 minutes, then remove the tea bags. Add the apple juice and pears and bring just up to the boil.
  2. Take off the heat, stir in the rum and add more sugar to taste if you wish. Ladle into heatproof mugs to serve, adding an extra splash of rum and a cinnamon stick.

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