Ideal for spring and summer entertaining, this classic Spanish wine punch features subtle notes of cinnamon, cardamom, and ginger. The addition of these chai-spiced layers makes this version perfect for sipping well into autumn months.
Spiced Sangria
Spiced Sangria
The Spice & Tea Exchange
approximately 64 fluid ounces (before fruit).
10 minutes
Ideal for spring and summer entertaining, this classic Spanish wine punch features subtle notes of cinnamon, cardamom, and ginger. The addition of these chai-spiced layers makes this version perfect for sipping well into autumn months.
Ingredients
- 4 Tbsp Cinnamon Plum Herbal Tea
- 32 oz water
- 6 Tbsp Chai Sugar
- 4 oz brandy
- 4 oz orange juice
750ml bottle red wine*
*Grenache or Pinot Noir recommended- 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
Directions
- 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.