Spiced Sangria

4 Tbsp Cinnamon Plum Herbal Tea
32 oz water
6 Tbsp Chai Sugar
4 oz brandy
4 oz orange juice
750ml bottle red wine*
1 medium green apple, cored and chopped
1 medium orange, quartered and sliced thin
1 cup chopped seasonal fruit
plum, pear, berries, halved grapes, or combo
Ice, for serving

*Grenache or Pinot Noir recommended
Prepare Tea. To a medium saucepot over medium heat add herbal tea and water. Heat mixture until small bubbles just begin to surface around the edges of the pot (do not boil). Turn off heat and cover; steep for 10 minutes. After ten minutes, add sugar and stir until fully dissolved. Strain into a 32-ounce vessel; discard tea solids. Allow to cool to room temperature or refrigerate for faster chilling.

Assemble Sangria. To a half-gallon pitcher, add sweetened tea, brandy, orange juice, wine, and fruit; stir to combine. Cover and refrigerate for a minimum of 4 hours, ideally overnight for optimal flavor development.

To Serve. To a serving glass, add a few pieces of ice followed by a spoonful or two of fruit. Top with chilled sangria. Garnish as desired.

Ratings & Reviews

No reviews available

Be the first to Write a Review