I can spend hours reading up on British history. Three hours wasted reading up on tea, tea trade, and the East India Company. But regardless, I was surprised to find out that Iced Tea is a relatively modern concept (1904) and prior to that tea served cold was typically mixed with alcohol. From here.
The 1839 cookbook, The Kentucky Housewife, by Mrs. Lettice Bryanon, was typical of the American tea punch recipes:
Tea Punch – Make a pint and a half of very strong tea in the usual manner; strain it, and pour it boiling (hot) on one pound and a quarter of loaf sugar. (That’s 2 1/2 cups white sugar) Add half a pint of rich sweet cream, and then stir in gradually a bottle of claret or of champaign (sic). You may heat it to the boiling point, and serve it so, or you may send it round entirely cold, in glass cups.
Sounds interesting. Claret is “red Bordeaux”. Probably has the same effects as a Red Bull Vodka, considering that a mild (they use strong in the recipe) cup of tea already has 80mg of caffeine and Red Bull has 100. Now I’m curious what a Nestea Absolut Lemon would taste like. Absolut Snapple, anybody?
Secondly, Otto came across a brilliant recipe I have yet to try – called Guinness Punch.
12 oz Guinness® stout
1/2 cup sweetened condensed milk
1/16 tsp cinnamon
1/16 tsp nutmeg
Unsweetened cocoa powder
Gently pour a well-chilled Guinness into a small mixing bowl or glass
that will hold all of the liquid ingredients. Add the sweetened
condensed milk, spices, and cocoa (if it’s wanted). Stir or whisk well,
and pour the mixture into a pint-sized beer mug or pub glass. Makes 1
Otto apparently made this for Jeremiah & Jere’s gf and they thought it
was fantastic. Sort of an egg nog?