Pomegranate Rum Punch
4 hibiscus tea bags
1 small cinnamon stick, smashed
1 c. pomegranate juice
1 c. spiced rum
1/2 c. fresh navel or blood orange juice, plus slices for serving
1 (750-milliliter) bottle prosecco or other sparkling wine, chilled
Pomegranate seeds, for serving
1.Place tea bags and cinnamon stick in a large measuring cup. Top with 1 cup boiling water; let steep 5 minutes. Strain and cool to room temperature.
2.Combine tea, pomegranate juice, rum, and orange juice in a pitcher. Slowly stir in prosecco. Serve over ice with orange slices and pomegranate seeds.