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.
Find it online: https://frugalhausfrau.com/2011/10/25/spiced-fall-tea-two-ways/