Spiced Rum and Tea Punch

• 2 1/4 cups water
• 1/3 cup honey
• 1/4 cup (packed) golden brown sugar
• 2 tablespoons chopped peeled fresh ginger
• 16 whole cloves
• 16 whole allspice
• 1 vanilla bean, chopped
• 1 tea bag (preferably Earl Grey)
• 1 750-ml bottle dry red wine
• 1/4 cup dark rum
• Crushed ice (if serving punch chilled)

1. Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan.
2. Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve.
3. Boil 5 minutes.
4. Remove from heat.
5. Add tea bag; let steep 5 minutes.
6. Strain syrup into bowl.
7. Add wine and rum.
8. If serving cold, refrigerate until chilled.
9. (Can be prepared 1 day ahead.
10. Cover and refrigerate.)
11. If serving cold, fill 6 glasses with crushed ice.
12. Ladle punch into glasses.
13. If serving hot, bring to simmer in medium saucepan.
14. Pour punch into cups.

water, honey, golden brown sugar, fresh ginger, cloves, allspice, vanilla bean, dark rum

Taken from www.epicurious.com/recipes/food/views/spiced-rum-and-tea-punch-200566 (may not work)