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Viennese Hot Christmas Punch

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Viennese Hot Christmas Punch is a festive, spiced winter drink made with citrusy tea, warming spices, fresh orange juice, and a touch of dark rum and orange liqueur. Inspired by traditional holiday markets, it’s cozy, aromatic, and easy to make with or without alcohol.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Austrian
  • Diet: Gluten Free

Ingredients

  • 2 1/2 cups water
  • 2 bags blood orange tea (or hibiscus/black tea)
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 whole star anise
  • 1 1/4 cups freshly squeezed orange juice (from 34 oranges)
  • 3 tablespoons sugar (white or brown, to taste)
  • 1/2 cup dark rum
  • 3 tablespoons Cointreau (or Triple Sec/Grand Marnier)
  • Optional garnish: orange slices, extra star anise

Instructions

  1. In a medium saucepan, bring 2 1/2 cups of water to a boil.
  2. Remove from heat and add tea bags, cinnamon stick, cloves, and star anise. Cover and steep for 10 minutes.
  3. Discard tea bags. Stir in orange juice and sugar. Return to medium-low heat and warm gently, stirring until sugar dissolves.
  4. Add dark rum and Cointreau. Heat gently for 2–3 minutes without boiling.
  5. Taste and adjust sweetness or citrus as desired.
  6. Remove spices if keeping warm for extended periods.
  7. Serve hot, garnished with orange slices and a star anise if desired.

Notes

  • Omit rum and Cointreau for a non-alcoholic version. Add extra orange juice or a splash of cranberry or apple juice.
  • Use honey, maple syrup, or agave as alternative sweeteners.
  • Add ginger slices or cardamom pods for a different spice profile.
  • Use fresh grapefruit juice alongside orange juice for added depth.
  • Add fresh cranberries or apple slices for visual appeal.
  • Remove spices before storing to avoid bitterness.
  • Reheat gently; do not boil if punch includes alcohol.

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