A warm, fragrant winter beverage inspired by the traditional Christmas markets of Vienna. This punch combines citrusy tea with warming spices like cinnamon, cloves, and star anise, sweetened with sugar and brightened by orange juice. Dark rum and orange liqueur add a grown-up twist, but the recipe can easily be made without it. Whether you’re entertaining or simply craving a cozy winter drink, this punch is festive, aromatic, and incredibly comforting.

Why You’ll Love This Recipe

• Full of warming spices and vibrant citrus flavor

• Quick and easy to make in just about 15 minutes

• Can be made in advance and kept warm

• Flexible with or without added spirits

• Brings the nostalgic charm of a European Christmas market to your home

• Customizable with your favorite teas or sweeteners

• Great for serving at parties or cozying up on a cold evening

• Naturally dairy-free and gluten-free

• Looks beautiful with garnish when served

• Makes your home smell amazing while it simmers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ½ cups water

• 2 bags blood orange tea (or hibiscus tea or black tea if preferred)

• 1 cinnamon stick

• 3 whole cloves

• 1 whole star anise

• 1 ¼ cups freshly squeezed orange juice (from about 3–4 oranges)

• 3 tablespoons sugar (white or brown; adjust to taste)

• ½ cup dark rum

• 3 tablespoons Cointreau (or another orange liqueur such as Triple Sec or Grand Marnier)

Optional garnish:

• Orange slices

• Extra star anise

Directions

1. In a medium saucepan, bring 2 ½ cups of water to a boil.

2. Once boiling, remove from heat and add the tea bags, cinnamon stick, cloves, and star anise. Cover the pot with a lid and let the mixture steep for 10 minutes.

3. After steeping, remove the tea bags and discard them. Leave the spices in for now.

4. Add the orange juice and sugar to the pot. Stir to dissolve the sugar completely.

5. Place the saucepan back on the stove and heat over medium-low until the punch is hot but not boiling.

6. Once hot, stir in the dark rum and Cointreau. Let it warm gently for another 2–3 minutes without bringing it to a boil.

7. Taste and adjust the sweetness if needed. You can add more sugar or a splash more juice depending on your preference.

8. Remove the spices if you’re planning to keep the punch warm for a while, as they can become too strong.

9. Serve the punch hot, garnished with orange slices and a star anise if desired.

Servings and timing

Serves: 4
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes

Variations

• Spirit-free version: Simply leave out the rum and Cointreau. Add a bit more orange juice or a splash of another fruit juice like cranberry or apple for depth.

• Different tea options: Blood orange tea adds a fruity base, but hibiscus will provide a tart edge, and black tea adds a more robust, traditional flavor.

• Sweetener swaps: Use honey, maple syrup, or agave syrup instead of sugar for different flavors.

• Spice profile: Add a slice of fresh ginger or a crushed cardamom pod for an extra layer of spice.

• Citrus variety: Try using a mix of orange and grapefruit juice for a more complex citrus profile.

• Fruit additions: Add a few cranberries or apple slices to the pot as it simmers for a fruity visual and flavor boost.

Storage/Reheating

• Let any leftover punch cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days.

• Before storing, it’s a good idea to remove the whole spices so they don’t over-infuse the drink.

• To reheat, pour the punch into a saucepan and warm gently over low heat. Do not boil if it includes added spirits.

• If serving later, you can make the base without the added spirits, store it, and stir them in just before reheating and serving.

FAQs

What is the best tea to use for this punch?

Blood orange tea gives the most festive, citrusy flavor. Hibiscus tea provides a bright, tart flavor, while black tea adds depth and warmth.

Can I make this punch ahead of time?

Yes. You can prepare the punch with or without added spirits up to a day in advance. Let it cool, remove the spices, and refrigerate. Reheat gently when ready to serve.

Can I double or triple the recipe?

Absolutely. Just multiply all ingredients accordingly. Make sure to use a large enough pot, and watch the temperature carefully when heating large batches.

Is this punch suitable for children?

Yes, if made without rum and Cointreau. Kids will enjoy the fruity and lightly spiced flavor.

Can I use bottled orange juice instead of fresh?

You can, but fresh-squeezed orange juice adds a much brighter, fresher taste to the punch.

What can I use instead of Cointreau?

You can substitute Cointreau with Triple Sec, Grand Marnier, or any orange-flavored liqueur you prefer. Even more rum with a bit of orange zest could work.

How do I prevent the spices from becoming too strong?

Remove the cinnamon stick, cloves, and star anise after about 15–20 minutes of steeping or before storing. Extended heating can make the punch bitter.

Can I use other sweeteners besides sugar?

Yes. Honey, agave syrup, or maple syrup can be used in place of sugar. Adjust the amount to taste.

How long can I keep leftovers?

Leftover punch can be stored in the fridge for up to 2 days. Be sure to strain out the spices before storing.

Do I have to serve this hot?

While it’s traditionally served warm, you can chill it and serve it cold over ice for a refreshing twist.

Conclusion

Viennese Hot Christmas Punch is a cozy, aromatic drink that captures the spirit of the holiday season. With its blend of spiced tea, orange juice, and optional spirited additions, it’s perfect for warming up on cold nights or serving to guests at festive gatherings. Flexible, fragrant, and flavorful — this punch is sure to become a winter favorite in your home.