Journal

NEW: Make Your Own Winter Punch at Home

Winter Punch Recipe

The time has come to unfold your creativity at home! How about creating a winter punch for you and your loved ones? Below, we share our recipe with you. Feel free to experiment by replacing any recipe ingredient (the spirit, the tea, the spices or the juice) with one of your choice. Don’t forget to occasionally try your punch during the making process so as to adjust the proportions and flavour according to your preferences!

 

You will need:
1 bottle of a VSOP Cognac of your choice
Rooibos tea
1 kg sugar
some lemons
1 piece of whole nutmeg

Equipment:
a knife
a cutting board
a squeezer
a strainer or cheesecloth
a measuring cup
2 large saucepans
some empty bottles
a cooking spoon
(optional) a small kitchen scale
(optional) a grater (for the grated nutmeg/garnish)

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Recipe:
(yields 1.5 lt)
450 ml VSOP Cognac
600 ml Rooibos tea*
200 ml homemade spiced syrup**
250 ml fresh lemon juice

Step-by-step:
1) Make the homemade spiced syrup and the tea.
2) Based on the proportions above, add all ingredients into a big pot to mix.
3) Transfer to bottles and keep in the fridge. (It will keep for 3 days)
4) Serve straight from the bottle, into your glass. Ice is optional.
5) Garnish with grated nutmeg on top. (Optional: some cut fruits of your choice)

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*Rooibos Tea
WAY 1: In a saucepan, add 20 g Rooibos tea and 1 lt boiling water. Let the tea steep for 6 minutes. Fine strain through a fine mesh strainer or a cheesecloth. Once cold, transfer into a bottle and seal. Keep refrigerated. It will last for up to one month.
WAY 2: In case you have only pyramid bags available, you can use 6 of them instead. Usually 1 pyramid bag contains 3 g of tea.

**Homemade Spiced Syrup
In a saucepan, add 1 lt of water, 1kg of sugar, 5 Ceylon cinnamon sticks, 4 pieces of clove, 2 pieces of star anise, 2 pieces of cracked cardamom, 2 tablespoons of allspice berries and 1 teaspoon of pink peppercorns. Cook over medium heat, stirring occasionally until sugar is totally dissolved. Once boiling point is reached, remove the pan from heat and keep aside. Once it’s completely cool, cover the pan and leave it in the fridge overnight. This “resting period” will drastically improve the flavour of your syrup. The following day, strain the syrup through a strainer. Transfer it into a bottle and seal. Keep refrigerated. It will last for up to one month.