Dimbula Citrus Spiced Punch
A warm, spiced rum punch built on strong Dimbula Ceylon and fresh orange — with a full non-alcoholic mocktail version using spiced orange tea instead.
Dimbula's bright, citrus-forward profile makes it a natural partner for a spiced rum punch — the tannins give the drink backbone while the orange-peel character of the leaf echoes the citrus already in the glass, rather than competing with it.
Brewing the tea strong and slightly spiced (with a cinnamon stick and a few cloves steeped right alongside the leaf) builds warmth into the base before any spirit is added, so the finished punch tastes layered rather than just 'rum with tea in it'.
A good aged or spiced rum works best here — its caramel and vanilla notes round out Dimbula's briskness, while fresh orange juice and a touch of brown sugar syrup keep the whole thing balanced rather than boozy-forward.
For a non-alcoholic version, skip the rum entirely and double the brewed tea, keeping the same spices, orange juice, and brown sugar syrup. Top with a splash of ginger beer instead of the rum's volume — you get the same warm, spiced, citrus-forward punch, just built fully around the tea.
Ingredients
- 1 cup strongly brewed Dimbula Ceylon (4 tbsp loose leaf steeped 5 min)
- 1 cinnamon stick
- 3 whole cloves
- 120 ml spiced or aged rum (omit for mocktail; double the tea instead)
- 1/2 cup fresh orange juice
- 2 tbsp brown sugar syrup
- Splash of ginger beer (for the mocktail version)
- Orange wheels and a cinnamon stick, for garnish
- Ice cubes
How to make it
- 1Brew the tea strong, steeping the cinnamon stick and cloves alongside the leaf. Strain and let cool to room temperature.
- 2In a pitcher, combine the spiced tea, rum (if using), orange juice, and brown sugar syrup. Stir well.
- 3For the mocktail: skip the rum, use double the brewed tea, and top each glass with a splash of ginger beer instead.
- 4Fill glasses with ice and pour the punch over.
- 5Garnish each glass with an orange wheel and a small cinnamon stick.
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