Spiced Apricot Tea Recipe

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Spiced Apricot Tea Recipe
Spiced Apricot Tea Recipe photo by Taste of Home
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Spiced Apricot Tea Recipe

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5 1 1
Publisher Photo
Warm up a chilly winter morning by serving cups of this hot, fruity tea. It’s wonderful with scones, muffins or other breakfast treats. —Mary Houchin, Lebanon, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cinnamon sticks (3 inches)
  • 10 whole cloves
  • 3 cups water
  • 2 individual tea bags
  • 3 cups apricot nectar
  • 2/3 cup sugar
  • 1/4 cup lemon juice

Directions

Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags.
Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately. Yield: 6 servings.
Originally published as Spiced Apricot Tea in Country Woman Christmas Annual 2011, p26

Nutritional Facts

1 cup: 159 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 41g carbohydrate (40g sugars, 1g fiber), 1g protein.

  • 2 cinnamon sticks (3 inches)
  • 10 whole cloves
  • 3 cups water
  • 2 individual tea bags
  • 3 cups apricot nectar
  • 2/3 cup sugar
  • 1/4 cup lemon juice
  1. Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string.
  2. Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags.
  3. Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately. Yield: 6 servings.
Originally published as Spiced Apricot Tea in Country Woman Christmas Annual 2011, p26

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mariegel User ID: 4855702 230946
Reviewed Aug. 9, 2015 Edited Dec. 6, 2015

"Omitted spices. The tea had a rich apricot flavor. I also tried sour cherry juice and it was just as good as with the apricot nectar. However, it could use a little less lemon juice."

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