Green Tea Punch

Name: Green Tea Punch
Yield: About 4 quarts (32 1/2-cup servings)
Ingredients: 22 ounces (2 3/4 cups) freshly brewed hot Sencha tea, preferably In Pursuit of Tea brand; 22 ounces (2 3/4 cups) freshly brewed hot Moroccan mint green tea, preferably Stash brand; 16 ounces (2 cups) Demerara sugar; 20 ounces (2 1/2 cups, from about 10 large limes) freshly squeezed lime juice; 50 ounces (6 1/4 cups) Banks 5 Island Rum (or substitute Appleton Estate Reserve, Mount Gay Black Barrel, or Bacardi 8); 1 whole nutmeg, or pinch ground nutmeg, for garnish

Recipe from Jim Meehan

Adapted by Jennifer Steinhauer and Helene Cooper

Green Tea Punch — Karsten Moran for The New York Times

Rating: 4(53)
Comments: Read comments

This rum-based drink is made with lime juice and freshly brewed hot Sencha tea and Moroccan mint green tea. —Jennifer Steinhauer And Helene Cooper

Featured in: No Eggnog Allowed

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Ingredients

Yield:About 4 quarts (32½-cup servings)

22ounces (2¾ cups) freshly brewed hot Sencha tea, preferably In Pursuit of Tea brand
22ounces (2¾ cups) freshly brewed hot Moroccan mint green tea, preferably Stash brand
16ounces (2 cups) Demerara sugar
20ounces (2½ cups, from about 10 large limes) freshly squeezed lime juice
50ounces (6¼ cups) Banks 5 Island Rum (or substitute Appleton Estate Reserve, Mount Gay Black Barrel, or Bacardi 8)
1whole nutmeg, or pinch ground nutmeg, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
In a large heatproof bowl, combine the hot teas and sugar. Stir until sugar is dissolved. Add 4 cups ice, and stir until ice has dissolved and the tea is cool. Add the lime juice and rum, and stir well.
Step 2
Transfer to a large punch bowl, and add a large block of ice. To serve, ladle into cups. Grate whole nutmeg or sprinkle ground nutmeg over top. Alternatively, the mixture may be refrigerated until chilled and served in ice-filled cups; garnish with nutmeg.