Prep 10 mins
Cook 0 mins
I got this recipe from my Girl Scout Troop leader about 40 years ago. This was one of the refreshments we always served when we had a special event or a program that we invited our parents to attend. I just found the recipe in my childish handwriting tucked away in one of my mother's old cookbooks.
- Add spices to water and bring to a rolling boil.
- Add tea bags, cover, and steep for 5 minutes.
- Strain into heated teapot or carafe.
- Heat juices and sugar just to boiling.
- Add to hot tea.
I'm a huge tea drinker, so I just couldn't pass this up. It probably would've been better if I'd had the ingredients it called for. Without orange juice or cloves in the house, I decided to take a stroll down to the supermarket. That plan backfired when a .6 oz. thing of cloves was 8 bucks and there were no small containers of O.j. I improvised using a little ground ginger and a sprinkle of nutmeg in place of the cloves and some very concentrated crystal light sunrise in place of the orange juice. Overall, it turned out alright.
Delicious! Nice strong cup of tea with a lovely blend of spices yet not too sweet. Best with fresh-squeezed juices. Instead of straining the spices right away, I like to let them float around at least until the tea is cooled for stronger flavor. Thanks for sharing the recipe!
I made this using Splenda instead and otherwise followed the directions. A lovely aromatic late night treat. Made an iced tea with the leftovers and thought that was even better than hot - the cooling time allowed the wonderful citrus to emerge more. Will certainly make this again playing more with the spices. Thinking a cardamom pod or two could be a good addition. Thanks!