Hot Spiced Tea Recipes

Steps:

• Place cinnamon sticks, allspice and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag. , Place water and spice bag in a large saucepan; bring to a boil. Remove from the heat. Add tea bags; cover and steep for 5 minutes. Discard tea bags and spice bag. Stir in brown sugar until dissolved. Add juices; heat through. Serve warm.

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

Steps:

• Mix all ingredients thoroughly. A food processor makes this effortless, but I managed with a blender for years, and have even stirred it together by hand when necessary-- although it's not quite as pretty when done that way.
• To enjoy: stir 2-3 heaping teaspoons into a mug of hot water and adjust to suit your own taste. Ahhh!
• This mix starts to harden in the jar after six months or so, so drink up! Servings and Yield are approximations only.

Steps:

• Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. Transfer to a medium saucepan, add the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.
• Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot.

Steps:

• Bring water to boiling in a saucepan.
• Remove from heat.
• Add the teabags.
• Cover and steep 3-5 minutes.
• Remove bags.
• Stir in spices and sugar. Stir until sugar is dissolved.
• Simmer one minute longer.
• Add juices.
• Pour into 4 glasses. Garnish with orange slices.

Steps:

• Mix ingredients and add to a favorite mug of hot water. I prefer 2 teaspoonsful per mug, but I recommend adding to favor your own taste preferences.

Steps:

• In a large saucepan, bring water and fresh ginger to a boil. Reduce heat; simmer 8 minutes.
• Add tea bags, 1 cinnamon stick, whole cloves, whole black peppercorns, and low-fat milk. Steep over medium-low heat until fragrant, about 6 minutes.
• Strain through a sieve; discard solids. Stir in 1/4 cup honey (or to taste). Divide among mugs. Serve hot, garnished with more cinnamon sticks, if desired.

Steps:

• Mix all ingredients. Add 2 rounded spoonful to boiling water and stir.