Ceylon Tea Punch

For the Ceylon tea punch, first peel and then squeeze the oranges and lemons.

Cut the peels into julienned strips.

Infuse the juice and zest with the cognac in a large container for at least 3-4 hours.

Prepare the tea and stir in the honey and rum.

Strain the citrus peels and mix the cognac with the tea. Heat again but do not boil.

Serve the Ceylon tea punch hot.

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