Cuban tea punch

Punch is a widely popular hot drink, which has long been customary to serve at various celebrations, receptions and New Year's Eve parties. The roots of the word "punch" go back to the ancient Indian concept of "punch" - it translates as "five". And in fact, once there were only five components in the punch recipe: tea, honey or sugar, spices, rum and wine. The current punch recipe is not so strict. It is not the exact observance of the components that is important, but skill and fine taste. Recently, tip punches have become popular, which do not contain alcoholic beverages at all in their composition. Cuba, whose residents like to drink tea-punches containing fruit juices, does not lag behind the latest trends. Fortunately, there are a lot of fruits in Cuba, so you can experiment with the composition of tea punch. Let's prepare one of the variants of tea punch in Cuban. For its preparation, we brew cloves and tea with boiling water for 4 minutes. After that, we stir the tea, filter it and pour it into a small vessel. Cut the pineapple into slices and add it to the tea. In the same place we pour fruit juices and put sugar. Tea punch is served heated to 65 C.