Fruity Spicy Rum Tea Recipes

Steps:

• In a medium size pot, combine the apricot nectar, orange & pineapple juices, water, sugar, ground cinnamon, cloves and lemon slices.
• Bring to a boil and reduce the heat to low.
• Cover and simmer for 10 minutes.
• Next stir in the rum and simmer for another 5 minutes.
• Now add the instant tea, mixing well.
• Strain the tea mixture and pour into warm mugs.
• Garnish with the cinnamon stick, for stirring.
• This is best when served hot.

Steps:

• Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes.
• Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve.
• When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges.

Steps:

• In a glass or china mug, combine the lemon juice, rum, and the lemon peel. Fill the glass with tea, stir the drink with the cinnamon stick, and serve it immediately.

Steps:

• 1. In a medium size pot, combine the apricot nectar, orange & pineapple juices, water, sugar, ground cinnamon, cloves and lemon slices.
• 2. Bring to a boil and reduce the heat to low.
• 3. Cover and simmer for 10 minutes.
• 4. Next stir in the rum and simmer for another 5 minutes.
• 5. Now add the instant tea, mixing well.
• 6. Strain the tea mixture and pour into warm mugs.
• 7. Garnish with the cinnamon stick, for stirring.
• 8. This is best when served hot.