Ingredients

• 16-ounce jar maraschino cherries
• 3 limes, thinly sliced
• 1 orange, halved and thinly sliced
• 6 spiced hibiscus tea bags
• 1 12-ounce can frozen orange juice concentrate, thawed 
• 2 liters chilled ginger ale
• 2 12-ounce cans chilled seltzer
• 1/4 cup grenadine
• 4 cups water

Time

• Prep time: 15 minutes
• Total time: 2 hours 15 minutes 
• Yield: 8 servings

Directions

• Line 2 baking sheets with parchment paper; drain cherries and reserve juice, about 1 cup, in the fridge. 
• Spread the cherries, limes and oranges on a baking sheet; freeze for 2 hours or up to overnight.
• Simmer 4 cups water in a small saucepan. Add tea bags and let steep for 5 minutes.
• Discard the tea bags and let the tea cool, refrigerate until cold.
• When ready to serve, pour the tea and maraschino cherry juice into a punchbowl; add the orange juice concentrate and stir to combine.
• Add the ginger ale, seltzer and grenadine.
• Add the frozen cherries, limes and oranges before serving.

Ingredients

• 4 cracked cardamom pods 
• 1 cinnamon stick
• ¼ inch piece fresh ginger 
• 3 whole cloves
• Pinch of ground nutmeg, plus more for topping
• 2 cups whole milk
• ½ cup water
• 1 tablespoon loose leaf black tea
• 2 tablespoons maple syrup

Time

• Prep time: 8 minutes 
• Total time: 8 minutes 
• Yield: 2 servings

Directions

• Combine the cardamom pods, cinnamon stick, ginger, cloves, nutmeg, milk and water in a saucepan.
• Slowly bring the saucepan to a simmer for 3 to 4 minutes; add the loose leaf tea to the saucepan.
• Allow the tea to steep for 3 minutes.
• Stir in the maple syrup before straining the tea with a fine mesh sieve or tea strainer.
• Serve the tea and top it with nutmeg.