Prep Time::10 mins
Total Time::10 mins
Servings::8
Ingredients
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1 bag cinnamon tea
1 cinnamon stick, plus more for serving
1 cup boiling water
4 cups unfiltered apple cider
1/2 cup lemon juice
1/3 cup pure maple syrup, plus more for garnish
demarara or turbinado sugar, for garnish
lemon wedges, for serving
Directions
Steep tea bag and cinnamon stick in the boiling water 5 minutes or according to package directions. Discard tea bag and cinnamon stick. Let cool.
Combine tea, apple cider, lemon juice, and maple syrup in a pitcher. Serve immediately (or chill up to 2 days).
To serve, spread additional maple syrup on a small plate and Demerara sugar (or turbinado sugar) on another small plate. Dip rim of glass into maple syrup to coat and then into Demerara to coat. Fill glass with ice (see “Everything’s Rosy,” below) and add punch. Serve with lemon wedges and additional cinnamon sticks.
Everything’s Rosy
Tuck apple roses into ice cube molds. Core and thinly slice a red-skin apple (preferably on a mandoline). Dip apple slices in a bowl filled with 4 cups water and 1 tablespoon lemon juice to prevent browning; drain. Microwave apple slices until pliable, 20 to 30 seconds. Shingle a horizontal row of about 5 apple slices, curved side up, then loosely roll them up and arrange in a 2-inch silicone ice cube mold. Fill with water. Repeat to make additional roses. Freeze until firm.