Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon \"swizzle\" stick.
Steep tea bags in hot water for 30 minutes or longer.
Remove tea bags, add brown sugar, apple cider,cinnamon sticks and butter and heat over medium/low heat for about 15 minutes.
Add rum and ladle into mugs.
Garnish with cinnamon stick and orange.
br>To use the following recipe, just add the recommended amounts
In a large saucepan, combine all ingredients.
Simmer for 10 minutes.
Strain out whole cloves and tea bags.
Transfer hot cider to pre-heated thermos containers.
Serve hot.
Garnish with orange rind.
For a party service, double the recipe and place in your crockpot on high for 2-3 hours.
Tie the cloves and tea bags in a piece of cheesecloth before adding to the crockpot so the they can be easily removed without straining.
In a small bowl, combine cinnamon stick, cloves, orange peel and peppercorns. Place spice mixture and the tea bags in a cheesecloth bag, and tie with kitchen string.
To prepare tea: Bring 8 cups water to boil. Add cheesecloth bag and steep for 5 minutes.
Heat ingredients on low heat in a saucepan for 20 minutes. Strain, chill and serve over ice.
Each 6-ounce serving contains 35 calories.
Place tea bags, berries, orange, lemon and sugar in a heat-proof pitcher or bowl.
Pour boiling water over.
Let steep 10 to 15 minutes, then remove tea bags.
Let mixture cool to room temperature, then chill.
You can either keep fruit in or strain it out, depending upon your preference.
When ready to serve, fill a tall glass with ice.
Pour in tea mixture to fill half way.
Top off with club soda.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
Bring water, cloves and cinnamon to a boil; add 3 tea bags and let steep, 5 to 10 minutes.
Remove tea bags.
Add sugar, orange juice and lemon juice.
Remove cloves and cinnamon before serving.
Pour 2 quart boiling water over the 8 teabags.
Brew 5 minutes, remove tea bags, set aside.
While doing the above boil 2 Celsius each water and sugar together for10 minutes, or until sugar is disolved, to make syrup.
Add remaining ingredients.
Bring backto boil and simmer 20 minutes.
Remove cloves and cinnamon.
Serve hot.
Allow each person to sweeten as they choose.
Place 1 medium stick cinnamon and 1 tsp whole cloves in 3 quarts of water and bring to a boil. Simmer for about 10 minutes. Then add 6 tsp of orange pekoe tea. Let this simmer for another 5 minutes. Pour in the juice of 4 oranges and 2 lemons and 1 1/4 c. sugar and remove from fire. If mixture is not spice enough, let it simmer for a while longer.
Brew orange spice and peppermint tea in boiling water. Allow to steep for 4 minutes then remove bags and allow tea to cool.
Pour the cooled tea into your blender, and add the orange juice, honey, ice cream, and ice.
Mix tea in blender until mixed and smooth.
Pour into glass and garnish with whipped cream, if desired.
Bring tea to a boil.
Add remainder of ingredients and mix well.
Combine all ingredients and stir well.
Store in an airtight container.
Add 2 teaspoons of mix to 1 cup of boiling water to make 1 cup of Spice Tea.
Combine all ingredients.
Mix well.
Store tightly covered. Use 3 teaspoons of mix for each cup of boiling water.
One-third cup mix makes 1 quart of tea.
Boil water.
Add tea bags.
Boil down to about 1/2 quart. Pour into crock-pot.
Add apple juice.
Simmer.
Garnish with oranges, cloves and sprinkle with cinnamon.
Microwave water in a mug until hot.
Place tea bag in hot water and steep for a few minutes until strong. Discard tea bag.
Stir in chocolate syrup, Splenda and creamer. Reheat if desired.
Pour over crushed ice in a tall glass if desired.
Top with whipped cream and drizzled chocolate syrup.
This needs to be prepared in a 20-cup percolator. Put cloves, brown sugar, cinnamon sticks and tea bags in the basket. Pour juices over the items in the basket.
Prepare an infusion by bringing to a boil water and sugar. Remove from heat and add the juices, cloves and cinnamon. Meanwhile, prepare tea.
Put the hot, spiced infusion in crystal bowl.
Pour the steeped tea over the mixture and serve.
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes.
Discard the tea bags.
Combine the tea with the apple juice and refrigerate until cold.
Serve over ice.
***Prep time does not include refrigeration time.