This punch is on the tart side. To make it sweeter, start with two tablespoons honey or simple syrup and add more until you reach your desired sweetness.
If you’re trying to fill a large punch bowl or countertop drink dispenser, I recommend doubling or even tripling the recipe.
The punch can be made a day or so ahead of time and kept it in the fridge until needed. Hold off on garnishing until you're ready to serve since the apples can get a bit dodgy.
- 2 bags chai tea or 3 teaspoons loose chai (I like Republic of Tea)
- 1 1/2 cups water
- 2 cups brandy
- 1 1/2 cups apple cider
- 3/4 cups fresh squeezed lemon juice
- 2 teaspoons vanilla extract
- Honey or simple syrup, as needed
- Lemon wheels or clove-studded apple slices, for garnish
1 Make the tea: Add 2 tea bags or 3 teaspoons loose chai tea to 1 1/2 cups of water. Steep for 5 minutes. Let cool to room temperature.
2 Combine all ingredients: Add the cooled brewed tea, brandy, apple cider, lemon juice, and vanilla extract to a pitcher. Add several handfuls of ice cubes or one large ice mold. Stir, and then garnish with lemon wheels and apple slices studded with cloves.