Spiced Tea Recipe
Spiced Tea Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Simply by simmering together spices, tea and fruit juices, Janice Connelley of Mountain City, Nevada created a concoction that gives extra zip to festive party plans. "It's easy to fix," she details. "For a nice touch, I put cinnamon stick 'stirrers' in the cups before serving."—Janice Connelley, Spring Creek, Nevada
Recommended: 28 Slow Cooker Drinks
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 quarts water, divided
  • 4 tea bags
  • 18 whole cloves
  • 2 cinnamon sticks (3-1/2 inches)
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 cup sugar

Directions

In a large kettle or Dutch oven over medium heat, bring 1 qt. of water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Remove tea bags.
Place cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string (or, if desired, place loose spices in pan and strain tea before serving).
Place the cheesecloth bag in pan; add the concentrates, sugar, tea and remaining water; bring to a boil. Boil, uncovered, for 6 minutes. Serve hot. Yield: 3-1/2 quarts.
Originally published as Spiced Tea in Country Woman November/December 1996, p19

  • 3 quarts water, divided
  • 4 tea bags
  • 18 whole cloves
  • 2 cinnamon sticks (3-1/2 inches)
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 cup sugar
  1. In a large kettle or Dutch oven over medium heat, bring 1 qt. of water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Remove tea bags.
  2. Place cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string (or, if desired, place loose spices in pan and strain tea before serving).
  3. Place the cheesecloth bag in pan; add the concentrates, sugar, tea and remaining water; bring to a boil. Boil, uncovered, for 6 minutes. Serve hot. Yield: 3-1/2 quarts.
Originally published as Spiced Tea in Country Woman November/December 1996, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forSpiced Tea

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
alemley User ID: 8642734 238438
Reviewed Nov. 30, 2015

"This is my mother's recipe, which we have had almost every Christmas for 60 years. The only difference is that she uses 6 large tea bags and doesn't bother straining the spices. If they get scooped into the cup, just drink around them. The fragrance of this spiced tea means Christmas to me and it is truly a wonderful holiday tradition."

Loading Image