Make strong tea with the teabags and boiling water. Add cranberry juice, apple cider, brown sugar, and spices. Stir until the sugar dissolves. Garnish with orange slices, and serve.
Pour hot tea into a pousse cafe glass, using a spoon in glass to prevent cracking. Add amaretto, but do not stir. Top with chilled whipped cream and serve.
Pousse Cafe Glass
Combine all the ingredients in a large punch bowl with a block of ice. If found too dry, sugar syrup may be added. Decorate with twists of lemon peel.
Punch Bowl
Alcohol: per 138.5 oz serving Serve in: 1134553330
Mix all ingredients a day ahead and place in freezer. When ready to serve, take out of freezer and put desired amount in blender for a second or put in a bowl and mix till it is semi-liquified. Serve in old-fashioned glasses.
Old-Fashioned Glass
In a shaker half-filled with ice cubes, combine the rum, creme de cacao, lemon juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the tea and stir well.
Highball Glass
In a standard coffee mug put the scotch, honey and tea bag. Pour boiling hot water to fill mug. Steep for about one or two minutes. Then remove and dispose of tea bag.
Coffee Mug
