Pineapple-Orange Spiced Tea Recipe

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The sweet aroma of this tea wafting from a slow cooker warms the dreariest day. My daughter served it for a holiday open house, and coffee drinkers were instantly converted. I bring it to the office to spice up our break room beverage selections. —Carole J. Drennan, Abilene, Texas
Featured In: 28 Slow Cooker Drinks
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 2 hours
MAKES: 12 servings


  • 2 quarts boiling water
  • 16 individual tea bags
  • 2 cinnamon sticks (3 inches)
  • 1 piece fresh gingerroot (1/2 inch), peeled and thinly sliced
  • 4 whole cloves
  • 1 cup sugar
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 can (12 ounces) frozen pineapple juice concentrate, thawed
  • 1 cup pomegranate or cranberry juice
  • 1/2 cup lemon juice


  1. In a 5- or 6-qt. slow cooker, combine boiling water and tea bags. Cover and let stand 5 minutes.
  2. Meanwhile, place cinnamon sticks, ginger and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Discard tea bags. Stir in remaining ingredients; add spice bag. Cook, covered, on low 2-3 hours or until heated through. Discard spice bag. Stir before serving. Yield: 12 servings (1 cup each).
Originally published as Pineapple-Orange Spiced Tea in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p184

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