Spiced Fall Tea Two Ways is your basic tea, enhanced with the juices of pineapple and pear, the sweetness cut with citrus (lemon and orange), and set off with the classic fall spices, cinnamon and clove.
Fall Spiced Tea Two Ways; warm, chilled or bonus: as a punch
It’s a bit unusual (and it might sound like a bit much), but I’ve been making this recipe for decades to rave reviews, and I can’t tell you how many times I’ve been asked for the recipe.
About Spiced Fall Tea Two Ways:
First of all, I call this “two ways” because it is fabulous warm or chilled. There’s a third way, though, turning into a punch. More on that below, under “Serving”
This is a long-time family fave. The combo of flavors might seem a little odd, so you might need to take a leap of faith. It doesn’t taste like pineapple, for one. That pineapple, along with the citrus, lifts the other flavors and melds with the cider and the pear juice in a way that no one flavor overpowers the rest.
The result is rounded and smooth, with just a hint of spice. The spicing is subtle; it won’t be as full-bodied as you might find in some spiced apple cider recipes…it’s just enough spice to enhance the other flavors going on.
Making Spiced Fall Tea Two Ways:
This recipe can be a little pricey made as is, and in certain areas of the country, some of the juices can be harder to find. I’ve written some substitutions in the recipe, but here’s a guide for you:
- Pineapple Juice: The one thing I always keep is the pineapple juice, and given the choice, I’d rather use the frozen concentrate than the bottled or canned. I think it tastes fresher.
- Pear Juice: The pear juice is bottled; I’ve never seen it any other way. I always try to keep it, but I will sub in more apple cider instead, if necessary. I haven’t been able to find pear juice in every grocery store, but you’re almost certain to find it in natural food stores.
- Apple Cider: If you have a choice, choose the good, unfiltered. That being said, I’ve noticed apple cider isn’t available everywhere all the time. Apple juice will work, but know that the Spiced Fall Tea will be sweeter. You may wish to cut the sugar back by three or four tablespoons.
- The Tea: I kept the recipe on my card with its very specific teas, but I just use whatever tea I have on hand, usually Liptons or Luzianne. The key to making any tea is to not squeeze the tea bag!
Fall Spiced Tea Two Ways; warm, chilled or bonus: as a punch
Serving:
This must have been an old recipe; the servings are small by today’s standards, and my recipe card says, “Serve warm in a silver bowl or cold in crystal!” Well, I’m not that fancy. I can’t even! Also, I know peeps are going to want bigger glasses or mugs of this, so take that into account.
If serving chilled, simply make the day before or early day of, chill in the fridge, and serve over ice with lemon slices as a garnish. If serving in a punch bowl, you can’t go wrong with an ice ring. Chilled, Spiced Fall Tea Two Ways is fabulous any time of year.
If serving warm, consider using a slow cooker, although the Spiced Tea can be held on the stovetop at a very low heat. Bring this to any fall or winter gathering, indoors or out. It’s fabulous warmed at the edge of a campfire! Garnish your warm Spiced Tea with cinnamon sticks.
If you’re having a big get-together or party, stretch this by turning it into a punch. Just add your favorite soda or sparkling water, ginger ale, or sparkling wine (if you lean that way), and you’re going to be the belle of the ball!
If you have a sick friend, pour Spiced Tea into a beautiful glass bottle or jar (save pretty ones or check the second-hand store) and drop it by their house. You’ll be a hero!
Storing the Spiced Fall Tea Two Ways:
This keeps well for about 4 to 6 days in the fridge, although if it’s been sitting out for hours in the “danger zone” (between 40 and 140 degrees F), you’ll want to be mindful of food safety.
There will be some settling when stored, so stir or shake back together.
Spiced Mulled Wine
Other Beverages You Might Like:
Warm Mulled Cider
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The Tea:
- If buying tea bags, check the discount stores and buyers’ clubs. At the grocery store, look for summer sales and discounted packages in the fall. Consider bulk tea, which is almost lower than the bagged per cup.
- Store in heavy bags or in an airtight cannister; light, moisture, and air are the enemies here!.
The Juices:
- There may not be much choice in how/where you buy the pear juice; I have seldom seen it on sale, and never seen it at the discount stores or buyers’ clubs. Pineapple has become more popular and, along with Apple juice, can be found at the discount stores and at the grocery stores. Both will go on sale from time to time, especially Apple juice.
- Apple Cider is another story; it is available fresh in the fall almost everywhere. Highly filtered bottles are often found in most grocery stores year-round, but the better bottled versions are often scarce, as are any sales.
Hi! Spiced Fall Tea Two Ways is truly a treasured family recipe. So, whether you make it as is or make it your own, I hope you enjoy! Thanks for visiting.
Mollie
Fall Spiced Tea Two Ways – hot, chilled or bonus: as a punch
Spiced Fall Tea Two Ways
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 20 servings 1x
- Category: beverages
Ingredients
- 6 tea bags, either Rose Pouchong or Jasmine (Lipton’s or Luzianne is fine)
- 6 cups of water
- 1 cup sugar (adjust to taste)
- 2 cups cold water
- 1 stick cinnamon
- 4 whole cloves
- 2 cups unsweetened pineapple juice
- 2 cups of pear juice (apple juice or apple cider is fine, too)
- 2 cups apple cider (or apple juice)
- 2 oranges, juiced, rinds reserved
- 2 lemons, juiced, rinds reserved
- Additional lemon, sliced for garnish (optional)
Instructions
In a small pot, bring water to a boil, turn off, and steep tea three to five minutes, to desired preference. Remove tea bags – do not squeeze. Set the prepared tea aside.
To a larger pot, add the water, sugar, cinnamon, and cloves. Bring to a simmer, stirring until sugar is dissolved. Add all the juices and the reserved rinds of the lemons and oranges. and gently simmer 10 minutes. Remove rinds, gently squeezing to wring out the entrapped moisture. Add the prepared tea.
Serve as is, warm, or chilled, or add soda or sparkling water, or ginger ale to make a punch.
Makes about 20 servings, 1 cup each
Per Serving: 119 Calories; trace Fat; 1g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 1 Fruit; 0 Fat; 1 Other Carbohydrates.
