JOURNALS JEWELS AND JOURNEYS PUBLISHING
About the Recipe
As the season's turn and the air fills with the scent of spice and evergreen, I find myself returning to the heart of my home –– the kitchen. It's where warmth is shared, laughter is starred, and memories are brewed one cup at a time.
This Holiday Tea Punch is more than a seasonal sip; it's a reflection of quiet joy, hospitality, and grace –– a reminder that even during the busiest days, we can pause to pour something beautiful. Whether you choose the bold lift of black tea or the calming sweetness of Rooibos and hibiscus, each glass carries the same spirit of celebration: comfort, connection, and care.
May every chilled sip remind you that the holidays aren't about perfection –– they're about presence. So gather your loved ones, lift your glass and save the sparkle.
With one from my kitchen to yours.
–– Justine Williams
Ingredients
6 - 8 bags of black tea (or Rooibos for caffeine-free)
6 cups cold filtered water
Optional: 1 bag hibiscus tea for a ruby tint
Holiday Infusion:
1 cup cranberry juice
1 cup pomegranate juice
1/2 cup orange juice (fresh squeezed preferred)
orange slices for garnish
1/4 cup or sweeten with maple syrup or honey, to taste
2 cinnamon sticks
4 - 6 whole cloves
1- inch piece fresh ginger, sliced (for garnish)
1/2 cup fresh cranberries
3 - 4 sprigs of rosemary
2 cups sparkling water or ginger ale, chilled (add just before serving)
Preparation
Step 1
Cold Brew the Tea:
Place tea bags in a large glass pitcher. Add 6 cups cold filtered water. Cover and steep in the refrigerator for 8-12 hours (overnight works beautifully).
Step 2
Make the Infusion:
In a small saucepan, warm the juices, maple syrup and spices (do not boil). Let the flavors meld for 10 minutes, then cool to room temperature.
Step 3
Combine and Chill:
Remove tea bags from the pitcher and strain if needed. Stir in the cooled juice mixture. Add orange slices, cranberries, and rosemary. Refrigerate for at least 2 hours to allow the flavor to mingle.
Step 4
Finish and Serve:
Just before serving, add sparkling water or ginger ale for a touch of fizz. Serve over ice in glass mugs or tea cups. Garnish with an orange slice and a rosemary sprig.
Optional Enhancements
Add a splash of apple cider for warmth.
Freeze cranberries and rosemary sprigs in ice cubes for a beautiful presentation.
For a creamy twist, float a thin layer of coconut cream on top of each glass.