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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 20 |
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I got this recipe out of a 1960's magazine and I have to say it sounds interesting. I have not tried it but I think I may this winter. Sounds great for celebrations. Ingredients:
1 quart boiling water |
4 tablespoons black tea or 12 tea bags |
2 bottles red wine |
1 cinnamon stick |
5 whole cloves |
2 lemons, juice and rind of |
cone of pressed sugar |
2 cups rum |
Directions:
1. Pour boiling water over the tea and steep 5 minutes; strain.
2. Heat wine and add tea, cinnamon, cloves lemon peel and juice.
3. Set sugar cone on holder, soak with rum and flam.
4. Pour remainder of rum slowly over sugar and serve.
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