Orange Rum Punch

For the orange-rum punch, first cut down the peel of three oranges and the lemon with a peeler. Then cut into thin strips.

Bring the peels to a boil with the black tea and steep for 10 minutes. Strain.

Squeeze the fruit.

Add the juice to the tea with the apple juice and heat gently, but do not boil.

Add the rum and orange liqueur to the orange-rum punch and serve immediately hot in tea glasses.

Preparation Tip:

Served with a pinch of cinnamon, the orange rum punch becomes even warmer.

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