Citrus Spiced Tea Recipe
Citrus Spiced Tea Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Ripe with citrusy tang, this easy-to-fix hot tea from Mrs. J.D. McCollum, of Memphis, Tennessee can be whipped up for almost any size group. Plus, it's perfect for sipping on a wintry day. And here's a bonus—if you let it simmer on the stove, it'll fill the house with its wonderfully spicy aroma.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 quarts water
  • 5 individual tea bags
  • 1 cup sugar
  • 1 cup boiling water
  • 3 to 4 cinnamon sticks (3 to 4 inches)
  • 1 tablespoon whole cloves
  • 3/4 cup thawed lemonade concentrate
  • 3/4 cup thawed orange juice concentrate
  • 2 cans (6 ounces each) pineapple juice
  • Additional cinnamon sticks, optional

Directions

In a large kettle or Dutch oven, bring water to a simmer; turn off heat. Add tea bags, cover and steep for 3-5 minutes. Remove and discard bags.
In a bowl, dissolve sugar in boiling water. Add cinnamon sticks and cloves; cover and steep for 15 minutes. Add concentrates and pineapple juice; mix well. Strain and discard spices. Stir into tea; heat through. Serve with cinnamon sticks for stirrers if desired. Yield: 3-1/2 quarts.
Originally published as Spiced Tea in Country Woman January/February 1998, p24

  • 3 quarts water
  • 5 individual tea bags
  • 1 cup sugar
  • 1 cup boiling water
  • 3 to 4 cinnamon sticks (3 to 4 inches)
  • 1 tablespoon whole cloves
  • 3/4 cup thawed lemonade concentrate
  • 3/4 cup thawed orange juice concentrate
  • 2 cans (6 ounces each) pineapple juice
  • Additional cinnamon sticks, optional
  1. In a large kettle or Dutch oven, bring water to a simmer; turn off heat. Add tea bags, cover and steep for 3-5 minutes. Remove and discard bags.
  2. In a bowl, dissolve sugar in boiling water. Add cinnamon sticks and cloves; cover and steep for 15 minutes. Add concentrates and pineapple juice; mix well. Strain and discard spices. Stir into tea; heat through. Serve with cinnamon sticks for stirrers if desired. Yield: 3-1/2 quarts.
Originally published as Spiced Tea in Country Woman January/February 1998, p24

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