Prep 15 mins
Cook 0 mins
This is my mother's recipe, originally from the 1800's, modern conversions are in parentheses. I grew up drinking it in the winter but like it year round, even iced. I suggest letting the flavors in the tea blend before you serve it, the cloves will become more pronounced. No offense to you powdered spiced tea people, but this is the real thing!
- Add boiling water to tea, steep 5 minutes.
- Strain (remove tea bags).
- Make a syrup by boiling the sugar, cloves and water.
- Add this syrup and fruit juices to the tea.
- Serve hot or cold.
Here's a wonderful tasting tea that really is good hot or cold. I made the whole batch, but sweetened it with Sweet & Low rather than sugar! The first two cups I had were HOT, & the rest went into the frig for a COLD drink or two [or three!]! I usually have a few quarts of 'fruited' green tea on hand anway, so this recipe was right up my alley! Thanks for posting it! [Tagged, made & reviewed in Cupid's Choice Beverage Tag game]
I already had made a similar tea recipe and loved that, so I knew I'd love this recipe. This one called for more orange juice and this time I used fresh, which with the lemon is superb with the sugar syrup. My husband loves it, too, and I sent him off to work with his own (and he dislikes all herbal teas). I'm convinced this extra vitamin c is going to keep us healthy! Roxygirl
My family raved about this tea! I cut the recipe in half, but wish I had made the entire amount. I served it over ice and garnish with orange wedges as Paula suggested. Thanks for sharing the recipe!