Spiced Red Zinger Rum Punch

1. 1

   Peel ginger and cut crosswise into thin slices.

2. 2

   In a medium saucepan boil water, ginger, sugar, cinnamon stick and cloves, stirring, until sugar is dissolved.

3. 3

   Add tea bags and remove pan from heat.

4. 4

   Steep tea until cool.

5. 5

   Discard tea bags and cinnamon stick and transfer tea to a pitcher.

6. 6

   Chill tea, covered at least 12 hours and up to 1 day.

7. 7

   Remove ginger and cloves with a slotted spoon and discard.

8. 8

   Stir in rum and orange slices.

9. 9

   Serve punch over ice in stemmed glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.