Recipe by D. Todd Miller
This recipe is based on my mother's Russian Tea recipe. I serve this at every Christmas party I host. I don't know why this beverage is called "Russian Tea." However, many people in rural North Carolina make a version of it around the winter holidays.
Top Review by Don't Call Me Martha
My family has been making this for 30+ years. We use much less sugar so you might want to play around with that to get it how you want it. It makes the house smell wonderful too. Be sure to take the spices out when you are putting away the leftovers, they will make it taste terrible the next day!
- 1 1⁄2 teaspoons whole cloves
- 2 cinnamon sticks
- 1 1⁄2-2 cups white sugar
- 1 (12 ounce) can frozen orange juice concentrate
- 1 (12 ounce) can frozen lemonade concentrate
- 15 teaspoons loose tea (or 3 family-size teabags)
- 5 quarts fresh preferably bottled water
- Place 3 qts of water in a large pot, and add cloves and cinnamon sticks.
- Bring water to a boil, reduce the heat, and simmer for 25 minutes.
- Remove from the heat and place a mesh tea-infusion basket of tea (or 3 teabags) into the pot. Steep tea for only 5 minutes.
- After removing the tea-infusion basket or teabags, add sugar to the pot and stir until it dissolves.
- Add cans of concentrate, plus 2 qts of water.
- Bring the whole mixture up to temperature and serve hot.
- This tea refrigerates well for a few days with the cloves and cinnamon sticks removed. Always serve hot, though.