Tea Recipes

Apple Cinnamon Rooibos Punch

Apple Cinnamon Rooibos Punch

Photo Credit: Domesticate Me

Who knew tea could be such a great base for a holiday punch? Big punches are great if you’re having a lot of people over to celebrate the holidays. This particular punch is a festive combination of rooibos tea, apple cider, rum and brandy. You can also make it beforehand to be super prepared for your party (and also let the flavors blend even more), so test it out at your next celebration this season!

Apple Cinnamon Rooibos Punch

Makes 6-8 glasses // Prep Time: 5+ hours // Active Time: 10 minutes


  • 5 rounded tsp rooibos tea. We recommend Cinnamon Apple by Shantea Thyme.
  • 4 cups filtered water
  • 1 cup sugar (or 1/2 cup honey or other sweetener of your choice!)
  • 2 cinnamon sticks
  • 1 1/2 cups apple cider
  • 1 cup brandy
  • 3/4 cup dark rum
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 2 cups chilled club soda
  • Apple slices for garnish


Bring the water, sugar, and cinnamon sticks to a simmer over medium-high heat, stirring constantly to make sure all the sugar dissolves. As soon as the mixture reaches a simmer, remove from heat and add in the rooibos tea. Let the tea steep for 30 minutes and then transfer the mixture (including the teabags and cinnamon sticks) to a sealable container to chill in the refrigerator for at least 5 hours or overnight.

After you’ve let the flavors infuse and the tea is cold, transfer it to a large punch bowl and add in the apple cider, brandy, rum, lemon juice and lime juice. Give it a good stir to make sure it’s well mixed. Serve over ice, top with club soda, and garnish with an apple slice. Enjoy the festivities!

Recipe adapted from The Roaming Kitchen




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