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Results 11 - 20 of 43 for hot tea punch
11. RHINE WINE PUNCH
Combine and let cool. Add: 3/4 c. orange juice, chilled 2 (12 oz.) gingerale 1/3 bottle Rhine wine, chilled Combine first 3 ingredients and ...
About 30 minutes before serving, ... high heat, heat tea bags, spice bag, juices, and ... safe 4 quart punch bowl. Pour hot mixture over apples. Makes 28 (1/2 cup) servings. 60 calories each.
Heat water, sugar, tea and cinnamon stick until sugar ... until dissolved. Put punch in large punch bowl and ... whole cloves on top. Delicious!
Dissolve sugar in hot tea, then cool. Add cranberry ... into pitcher or punch bowl and add orange slices. ... garnished ice ring. Makes 2 quarts.
Simmer together cranberry juice, cinnamon, ... 5 minutes. Add tea and sugar. slices of orange ... some of the cranberry flavor. Serve piping hot.
16. HOT PUNCH
In large saucepan, combine juices, tea, sugar, salt and cheesecloth ... Float oranges and cloves in punch and simmer 20 more minutes. Serve hot.
17. FRUIT PUNCH
Yields 10 quarts. 80 servings ... remainder of ingredients, mix and chill. Pour over ice in punch bowl. If gingerale is used, ADD JUST BEFORE SERVING.
Steep 6 tea bags in 4 cups (1 ... Refrigerate until used. Keeps for 1 to 2 months. I always double this recipe, my kids warm up a couple in the morning.
19. HOT PUNCH (WINE)
Heat to simmer; do not boil.
Add 1 quart boiling water to 2 teaspoons powdered instant tea in large bowl; set aside. ... with clove studded orange slices. Makes 30 servings.
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