Spiced Red Sangria
Rich currants, tart hibiscus, juicy plums, and spicy cinnamon give this herbal tea and red wine combination deep flavor. While still a fruity sangria, the resulting fusion of flavors in this blend impart distinctive warm aromas and flavor notes.
4 Tbsp. Cinnamon Plum Herbal Tea
Cinnamon Stick - Korintje, optional garnish
32 oz. filtered water
1 bottle pinot noir wine
4 oz. triple sec
Sliced fruits (any)
HEAT filtered water to 212°F. Steep Cinnamon Plum Herbal Tea for 5 mins. Strain and allow to come to room temperature.
MIX brewed tea, pinot noir, rum, and sliced fruits in a large pitcher.
ALLOW sangria to chill in the refrigerator for at least 4 hrs (overnight works best) before serving.
SERVE in a pitcher accompanied by wine glasses or tumblers. Make sure to scoop some fruit into each glass if it does not come out when poured. Garnish with Cinnamon Stick - Korintje.
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Elegance and Japanese design come together. The unique studded design is made of heavy duty cast iron with an enameled interior so your tea stays hot and retains its flavor. Complete your set with the coordinating cast iron teapot available separately. Set of 2.
DIMENSIONS: 3” x 3” x 2”
CAPACITY: 4 oz
MAINTENANCE: Rinse with water and hand dry.
COLOR/MATERIAL: Red/Cast Iron
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