Hot Rum Punch

Punsch Von Rum

Rate this recipe

Preparation info

  • Makes


    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

If you are fortunate enough to be visiting a European coffeehouse, this is a drink to savor on a cold winter afternoon after settling into your favorite booth with a stack of newspapers. At home, nestle into your most comfortable chair with a good book. Of the many Austro-Hungarian recipes for tea-based punch, I like this one best. It’s easy to multiply the ingredients for a large party, and I have served it as a substitute for the familiar mulled wine at holiday gatherings with great success.


  • β…” cup water
  • β…“ cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sugar
  • 1 teaspoon loose-leaf black tea
  • 2 to 3 tablespoons golden rum, totaste


Bring the water, orange juice, lemon juice, and sugar to a boil over medium heat. Remove from the heat, stir in the tea, add the rum, and cover. Add the rum. Let steep for 3 minutes. Strain into a warmed cup and serve immediately.

Part of