Weekend Recipe - Tea & Champagne Punch

June 10th is officially “Iced Tea Day" in the US. I thought it would be fun to celebrate this occasion with one of the oldest iced tea recipes ever published. The recipe was published in 1839 in “The Kentucky Housewife” cookbook. There is a warning that comes with this though. Apparently, in 1839, being a housewife meant drinking a lot of alcohol because this one packs a pretty good punch.
 

"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. 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."

 (Courtesy of whatscookingamerica.net)

This is a classic pairing of champagne, sugar and cream. The effervescent bubbles of the champagne help to lighten the cream and the sugar really ties it all together. Adding the tea adds a certain bit of maltyness and astringency that really makes this a refreshing drink. And the best part about it, it is really easy to prepare in advance for those times you would like a nice punch for a gathering.

Unlike so many old recipes, I think you could easily make this, just as presented and use it at any summer picnic.  Here is a translation of the recipe for you:

Kentucky Iced Tea Punch
3 cups boiling water

3 tsp. black tea

1 ½ cups sugar

1 cup heavy cream

1 750ml bottle of champagne or sparkling wine.

Brew 3 cups of black tea for 10 minutes, using 3 tsp. of any black tea with three cups of water brought to a boil.  Strain the tea and pour it over sugar in a large picture.  Add heavy cream, and entire bottle of champagne.