When I was growing up I always looked forward to the Russian Tea that my Aunt Dorothy made every Christmas Eve. As soon as the weather turned chilly, I would start longing for a hot, steamy cup. It wasn't unitl I was away at college that I finally thought to ask her for the recipe! I place the whole cloves into a tea ball strainer so they're easy to remove when the tea is ready. If you don't have a tea ball, you can place the cloves in cheesecloth as directed. —Sharon Flenniken, Charlotte, North Carolina
VERIFIED BY Taste of Home Test Kitchen
- 2 teaspoons whole cloves
- 1 cinnamon stick (2 inches)
- 12 cups water
- 6 tea bags
- 1-1/2 cups sugar
- 1-1/2 cups orange juice
- 1/4 cup lemon juice
- Place cloves and cinnamon stick on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in a 6-qt. stockpot.
- Add water; bring to a boil. Remove from heat. Add tea bags; steep, covered, 5 minutes according to taste. Meanwhile, in a small saucepan, combine sugar, orange juice and lemon juice; bring to a boil. Discard spice bag and tea bags. Stir juice mixture into tea. Serve immediately. Yield: 14 servings (1 cup each).
Originally published as Aunt Dorothy's Russian Tea in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p98