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Chai pear and rum punch
Serves: 6-8
Prep time: 10 minsTotal time: 
Recipe photograph by Nassima Rothacker
Chai pear and rum punch
This tasty punch is a stylish alternative to mulled wine
Serves: 6-8
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
210Kcal
Fat
0gr
Saturates
0gr
Carbs
37gr
Sugars
37gr
Fibre
1gr
Protein
0gr
Salt
0gr
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Ingredients
- 2 chai tea bags
- 100-125g caster sugar
- 4 cinnamon sticks, plus extra to decorate, optional
- 1 litre clear apple juice
- 2 pears, cored and cut into thin wedges
- 150ml dark rum, plus extra to finish, optional
Step by step
Get ahead
Prepare to the end of step 1 a few hours ahead and reheat to serve.
- Put the tea bags, 100g caster sugar and the cinnamon sticks in a pan with 300ml boiling water and simmer for 10 minutes, then remove the tea bags. Add the apple juice and pears and bring just up to the boil.
- Take off the heat, stir in the rum and add more sugar to taste if you wish. Ladle into heatproof mugs to serve, adding an extra splash of rum and a cinnamon stick.