Spiced Tea
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 3-1/2 quarts.
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
Ingredients
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3 quarts water, divided
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4 tea bags
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18 whole cloves
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2 cinnamon sticks (3-1/2 inches)
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1 can (12 ounces) frozen orange juice concentrate, thawed
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1 can (12 ounces) frozen lemonade concentrate, thawed
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1 cup sugar
Directions
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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.
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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).
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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.
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