Jagertee Recipe: Austrian Tea and Rum Punch

Ingredients

6¾ oz strong black tea
1¼ oz Austrian Inländer rum or a spiced dark rume.g. Stroh · Pott
2 tsp sugar
2 whole cloves
1 cinnamon stick
1 orange peel (optional)

Garnish: Cinnamon stick and orange peel · Ice: Served up, no ice

Method

Bring the tea to a simmer with the cloves, cinnamon stick, orange peel and sugar.
Let it infuse on low heat for 5 minutes without boiling.
Take the pan off the heat and stir in the rum.
Pour into a warmed mug and serve with the cinnamon stick.

Watch it made

Jagertee

Taste

Hot, sweet and spiced, with clove, cinnamon and orange over tannic tea and the vanilla warmth of Inländer rum.

History and origin

Jagertee, also spelled Jägertee or Jagatee, is a hot punch of black tea, spices and rum from Austria, where it is a fixture of ski huts and Christmas markets across the Alps. The name means hunter's tea. Traditionally it is made with Inländer rum, a spiced Austrian rum with strong vanilla and caramel notes.

Jagertee is also a protected name: under EU spirit drink rules, ready-made products sold as Jagertee must come from Austria. Homemade versions vary widely, and many families add red wine, fruit schnapps or orange juice to the basic tea and rum.

Bartender tips

Never boil the tea after adding the rum; heat drives off aroma and alcohol.
Inländer rum is typical, but a spiced dark rum with vanilla notes comes close.
For a crowd, make the spiced tea in advance and add the rum just before serving.

Variations

Jagertee with red wine: A common homemade version: replace half the tea with red wine.
Gunfire: The British cousin: black tea with a measure of dark rum, without spices.