Combine all ingredients and store in tightly covered jar.
Use 1 teaspoon per teacup for hot spiced tea.
Mix all ingredients thoroughly. A food processor makes this effortless, but I managed with a blender for years, and have even stirred it together by hand when necessary-- although it's not quite as pretty when done that way.
To enjoy: stir 2-3 heaping teaspoons into a mug of hot water and adjust to suit your own taste. Ahhh!
This mix starts to harden in the jar after six months or so, so drink up! Servings and Yield are approximations only.
Boil the water and remove from the heat.
Add tea bags and let steep for 15 minutes.
Remove tea bags. Add juices to the tea base.
Heat all the ingredients until piping hot, but do not boil. Add water to taste as the juices and tea base are heating.
The longer you heat this, the better.
Add amounts of juice to your personal taste. Other juices can be substituted from any canned fruit.
Leftover spiced tea can be refrigerated and re-warmed for at least a week.
Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.
Steep tea and cloves in boiling water for 5 minutes and then strain.
Dissolve sugar in hot spiced tea and add lemon juice. Serve hot.
Put all ingredients in a large bowl and mix well.
Store in a jar.
For 1 cup of hot spiced tea, put 2 teaspoons mixture in cup. Fill with boiling water and stir.
Mix ingredients and add to a favorite mug of hot water. I prefer 2 teaspoonsful per mug, but I recommend adding to favor your own taste preferences.
Mix all ingredients together and store in airtight container. Add 2 teaspoons of spiced tea mix to 1 cup hot water for a delicious hot drink.
Combine together; store in a tightly covered jar.
For 1 serving, place 1 rounded teaspoonful in a cup.
Add boiling water; stir and enjoy.
nd add 1 cup of hot water. Stir with a whole
Mix all ingredients.
Use 3 teaspoons per 6-ounce cup of hot water.
Attach recipe or instructions to jars.
Combine Tang, sugar, instant tea, spices and salt.
Makes 2 cups dry mix or enough for 6 quarts of tea.
*Or, use lemon flavored unsweetened or sugar sweetened instant tea.
Mix together and keep covered. Put 2 tablespoons to the cup and pour hot water over.
You may double this.
This is also good when you heat large can of apple juice and add spiced tea. Good for parties.
Combine ingredients.
Keep in tightly sealed jar.
For 1 serving, use 1 teaspoon in 3/4 cup hot water.
To make 1 quart, use 3/4 cup mix to hot water.
Heat 1 gallon water to boiling.
Pour out about 1 pint of hot water over 4 tea bags in a small pitcher.
Set aside to steep. Add rest of ingredients to remaining water. Simmer about 15 minutes. Add tea.
Simmer about 30 minutes longer.
Strain before serving. It will keep in refrigerator for several days.
Mix all ingredients well.
Store in dry, sealed container. Use 3 heaping teaspoons to each cup of hot water.
Mix and store.
Use 2 rounded teaspoonfuls per cup of hot water.
Mix together.
Use at least 3 heaping teaspoonfuls per cup hot water.
Mix all dry ingredients.
Makes 2 cups of dry mix which is enough for 6 quarts of tea or you may mix one well rounded teaspoonful of dry mix to 1 cup of boiling water and stir well.