Prep 10 mins
Cook 10 mins
This is the perfect drink, hot or cold. With a warm spice blend, a cinnamon stick, a little cream, and enough sugar to make the South proud — this Spiced Sweet Tea will be a wonderful addition to anyone’s winter(or summer) beverage repertoire. From Folk Lifestyle.
- In a large pot, bring 12 cups of water to a boil and then reduce to a low simmer.
- Add cinnamon sticks and pumpkin pie spice and simmer for 5 minutes, stirring occasionally.
- Turn off the heat, remove the cinnamon sticks and steep teabags in the hot water for 7 minutes.
- Remove the teabags and add the sugar. Stir until the sugar is dissolved.
- Ladle the tea into mugs and add 1 tablespoons half and half(or almond milk) per mug. Stir and serve with a cinnamon stick and a sprinkle of cinnamon.
- Repeat steps 1-4 from the Hot instructions(through stirring in sugar).
- Let the tea cool to room temperature and then pour it into a large pitcher to store in the refrigerator overnight.
- Serve black or with 1 tablespoons half and half and a sprinkle of cinnamon.
Wonderful beverage. I made this both ways, cold and hot. Depending on the temperature of the day reflected on whether I enjoyed hot or cold. I think I prefer the hot version more. I used milk as I was out of almond. Made for veg 'n Swap tag #62.
Oh my goodness, Autumn perfection in a cup. The cinnamon and pumpkin spice are a wonderful match and put you into a mind to start carving a jack o'lantern. I made a single cup (hot) this morning and after the simmer ran the mix through a coffee filter to strain out the loose spice which didn't look so pretty and had already given up it's best flavor. The cinnamon stick continued on into my cup of tea that I lightly sweetened with Splenda. A small amount of fat free coffee creamer, 1/2 a teaspoonish, was added. All in all a thoroughly enjoyable cuppa. :D