Slow Cooker Boston Tea (book club) Punch Recipe - A Year of Slow Cooking Blog

2 cups water
2 black tea bags
1/2 cup rum
2 ounces Triple Sec
2 tablespoons sugar
8 lemon slices (about 2 lemons)

The Directions.

Use a 2 quart slow cooker. Put water into your slow cooker, and add the tea bags. Pour in the rum and triple sec. Stir in the sugar. Wash lemons well, slice, and float the slices on top. Cover and cook on low for 4 hours, or on high for about 2 hours. When thoroughly hot, remove tea bags (you can squeeze them just a bit to get out more tea flavor, if you'd like) and discard. Ladle into pretty mugs and serve.

Serves 4