Recipe | Cinnamon spiced tea punch | The Gourmand & Gourmet

Recipe | Cinnamon spiced tea punch

This heat is like a punch to the face, so make the most of it with some punch to your face!

Specifically, the refreshing cinnamon spiced tea punch with fresh mango, lime, and berries by Dominique Rizzo of Banyo’s Putia Pure Food. Dominique launched Clapham Junction Wine Bar in 2017, next to Putia, and has served refreshing cocktails, wines, and beverages ever since – making her our go-to for drink inspo.

This versatile punch can be made in a pinch, and is the perfect accompaniment to any picnic, barbeque, or party.

Serving Size: makes 2.5 litres
Prep time:  15 minutes (30 minutes for steeping tea)


  • 3 English breakfast tea bags
  • 1 cinnamon stick
  • 2 ripe but firm mangoes, cut, peeled and diced into 1 cm cubes
  • 3 fresh limes, zested and juiced
  • 1L clear apple juice
  • 2 cups fresh raspberries
  • 750ml soda water
  • Handful of fresh mint leaves

Recipe Steps:

  1. Cover the tea bags and the cinnamon stick with 500ml of boiling water and sit for 30 minutes.
  2. Into a large punch bowl, add in the diced mango, lime juice, zest, fresh berries and mint, cover with the soda water and apple juice and pour in the strained tea leaving in the cinnamon stick.
  3. Top with ice, stir and serve.

Substitute Ingredients:

  • Use any other fruits in season
  • Change the tea flavour substituting English breakfast for vanilla, chai, green or your own favourite tea
  • Grape juice, cranberry and pineapple juice are also great for this recipe