Hot tea a delicious drink for winter

I’m not a coffee-drinker, but in the last several years I’ve really enjoyed hot teas.

Last month, I overheard a conversation about a woman’s recipe for a spiced tea. It sounded very similar to the very popular and very delicious Russian tea that so many people make with powdered drink mixes. I love that tea!

But this tea was simmered on the stove and featured such yummy things as pineapple juice, orange juice and some of my favorite spices: cinnamon, cloves and allspice.

She and I talked a bit about her tea, and when I got home, I searched for similar recipes.

After considering all my options, I decided to brew some tea and start adding things until the tea tasted like I wanted!

I chose two fresh oranges and didn’t include lemon, although many recipes do. I also brewed my tea with the cinnamon stick in the water for extra flavor. 

Instead of using cheesecloth to hold my whole spices, I decided to let them simmer loose. Once the tea was ready, I poured it through a colander with small holes and strained the spices.

The key to making this tea is to include your favorite flavors. Taste it as you go along, and don’t let the spices simmer with the tea for too long or it will be bitter.

I poured my tea in a pitcher and left it in the refrigerator for a few days. Whenever I wanted a cup, I just pulled out a favorite mug and warmed up a single serving for me. 

The tea accompanied me to work several times in my Tervis cup, which I warmed in the break room microwave. What a treat to have this delicious tea for my morning break!

I made my tea on the stove, but I’m sure it would work well in a slow cooker, too.

lisa@wilsontimes.com | 265-7810

Spiced Hot Tea

3 family-size ice tea bags

6 cups water (divided)

1 stick of cinnamon

1⁄4 to 1⁄2 teaspoon whole cloves

1⁄4 to 1⁄2 teaspoon whole allspice

3⁄4 cup sugar

2 12-oz. cans pineapple juice

Bring 3 cups water to boil in large sauce pan. Add tea bags (I use decaffeinated) and cinnamon stick and simmer for 1 minute. Remove from heat and steep for 10 minutes. Remove tea bags. Add remaining spices, sugar, pineapple juice and remaining 3 cups water and return to heat. Simmer on very low heat for 10 to 15 minutes. Taste all along and adjust ingredients as necessary.
Strain tea to remove spices before drinking.

Can store leftovers in the refrigerator and heat up later.