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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.
From The Spice & Tea Exchange®4 TBS Cinnamon Plum Herbal Tea Cinnamon Stick - Korintje (optional garnish)From the Grocer32 oz filtered water 1 bottle pinot noir wine 4 oz white rum Sliced fruits (any)
HEAT filtered water to 212°F (boiling). 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.Serving Suggestion: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.Yield: 1 pitcher Total Time: 4 hrs 15 mins Prep: 10 mins Cook: 5 mins
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