Spiced Tea

Total Time Prep/Total Time: 15 min.
Yield 3-1/2 quarts
Test Kitchen Approved
Simply by simmering together spices, tea and fruit juices, Janice Connelley of Mountain City, Nevada created a concoction that gives extra zip to festive party plans. "It's easy to fix," she details. "For a nice touch, I put cinnamon stick 'stirrers' in the cups before serving."—Janice Connelley, Spring Creek, Nevada

Ingredients

  • 3 quarts water, divided
  • 4 tea bags
  • 18 whole cloves
  • 2 cinnamon sticks (3-1/2 inches)
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 1 cup sugar

Directions

  1. In a large kettle or Dutch oven over medium heat, bring 1 qt. of water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Remove tea bags.
  2. Place cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string (or, if desired, place loose spices in pan and strain tea before serving).
  3. Place the cheesecloth bag in pan; add the concentrates, sugar, tea and remaining water; bring to a boil. Boil, uncovered, for 6 minutes. Serve hot.
Simply by simmering together spices, tea and fruit juices, Janice Connelley of Mountain City, Nevada created a concoction that gives extra zip to festive party plans. "It's easy to fix," she details. "For a nice touch, I put cinnamon stick 'stirrers' in the cups before serving."—Janice Connelley, Spring Creek, Nevada
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC