Spiced Sangria

Ideal for spring and summer entertaining, this classic Spanish wine punch features subtle notes of cinnamon, cardamom, and ginger. The addition of these chai-spiced layers makes this version perfect for sipping well into autumn months.

Spiced Sangria

The Spice & Tea Exchange

Servings

approximately 64 fluid ounces (before fruit)

Prep Time

10 minutes

Ideal for spring and summer entertaining, this classic Spanish wine punch features subtle notes of cinnamon, cardamom, and ginger. The addition of these chai-spiced layers makes this version perfect for sipping well into autumn months.

Spiced Sangria

Ingredients

    Sangria

    • 4 Tbsp Cinnamon Plum Herbal Tea
    • 2 ea Star Anise
    • 32 oz water
    • 6 Tbsp Chai Sugar
    • 4 oz brandy
    • 4 oz orange juice
    • 1 (750ml) bottle red wine, chilled*
    • 1 medium green apple, cored and chopped
    • 1 medium orange, quartered and sliced thin
    • 1 cup chopped seasonal fruit (plum, pear, berries, halved grapes, or combo)

    For Serving

    • 1 ea orange slice
    • 2 Tbsp Chai Sugar
    • ice
    • garnish rosemary sprig, star anise, orange slice, fresh cranberries, optional

    Directions

    1. Prepare Tea. To a medium saucepot add Cinnamon Plum Herbal Tea, Star Anise, and water. Over medium heat, heat mixture until small bubbles just begin to surface around the edges of the pot (do not boil). Turn off heat and cover; steep for 10 minutes. After ten minutes, add sugar and stir until fully dissolved. Strain into a 32-ounce vessel; discard tea solids. Allow to cool to room temperature or refrigerate for faster chilling.

    2. Build & Chill. To a half-gallon pitcher, add sweetened tea, brandy, orange juice, red wine, and fruit; stir to combine. Cover and refrigerate for a minimum of 4 hours, ideally overnight for optimal flavor development.

    3. Rim Glasses. To a small plate add Chai Sugar. Run an orange slice around the outside rim of a serving glass. Dredge the wet rim of the glass in the sugar to coat. Repeat with remaining glasses.

    4. Assemble. To a serving glass, add a few pieces of ice followed by a spoonful or two of sangria fruit. Top with chilled sangria. Garnish as desired.
    Back to blog