Autumn Yaupon Sangria

Serves 10  |  Prep 15 minutes  |  Chill 4+ hours  

When the leaves start to turn to reds and golds, celebrate the arrival of autumn with this spice-infused sipper.  Whether you make it as a mocktail or with red wine, it’s packed with good-for-you ingredients, including antioxidant-rich yaupon tea, a splash of fresh juices, and fruit.  

3 Habitat Yaupon Dark Roast tea bags
2 cups 100% pomegranate juice
3 cups freshly squeezed orange juice
2 cinnamon sticks
1 tsp whole allspice
2 Honeycrisp apples, cored and diced
2 lemons, halved, seeded, and thinly sliced
1 blood orange, halved, seeded, and thinly sliced (a navel orange works too)
Red wine such as Cabernet Sauvignon (for a mocktail use sparkling water)

To brew the yaupon tea, in a large pot, bring 3 cups of filtered water to a boil over high heat.  Add the tea bags, then remove from heat and let steep for 7 minutes.  Remove the yaupon tea bags (you can reserve these for a second steep later).  Allow the yaupon tea to cool to room temperature.

Stir in the juices, cinnamon sticks, whole allspice, and fruit.  Refrigerate for 4 to 24 hours.

When ready to serve, place a few ice cubes in each glass and fill the glass about two-thirds of the way with the juice mixture, spooning in some of the fruit.  Then top with the red wine (or sparkling water if making a mocktail) and stir gently.