Russian Spice Tea
6 cups boiling water
6 tea bags
2 sticks cinnamon
8-10 cloves
1 quart pineapple juice
1 quart orange juice
1-3 ounce can frozen lemon concentrate-undiluted
1/2-1 cup sugar
Steep tea and spices in boiling water and remove. Add sugar. Mix juices and lemon concentrate in large pitcher. Add tea mixture. Dilute to taste.
6 cups boiling water
6 tea bags
2 sticks cinnamon
8-10 cloves
1 quart pineapple juice
1 quart orange juice
1-3 ounce can frozen lemon concentrate-undiluted
1/2-1 cup sugar
Steep tea and spices in boiling water and remove. Add sugar. Mix juices and lemon concentrate in large pitcher. Add tea mixture. Dilute to taste.
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Todd’s Russian Tea
1 1/2
teaspoons whole cloves
2 cinnamon
sticks
1 1/2-2 cups
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 of
water
Directions:
1. Place 3 qts of
water in a large pot, and add cloves and cinnamon sticks.
2. Bring water to a boil, reduce the heat, and simmer for 25 minutes.
3. 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.
4. After removing the tea-infusion basket or teabags, add sugar to the
pot and stir until it dissolves.
5. Add cans of concentrate, plus 2 qts of water.
6. 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.
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Russian Tea
Ingredients
6 cups cold water
1 cinnamon stick
6 whole cloves
4 black tea bags
1 cup orange juice
2 tablespoons lemon juice
1/4 cup sugar, more to taste
1/2 teaspoon freshly grated nutmeg
1 cinnamon stick
6 whole cloves
4 black tea bags
1 cup orange juice
2 tablespoons lemon juice
1/4 cup sugar, more to taste
1/2 teaspoon freshly grated nutmeg
Method
Bring water, cinnamon stick and cloves
to a boil in a medium saucepan; remove from heat and add tea bags. Steep,
covered, for 5 minutes. Discard the tea bags and whole spices.
In a small saucepan, heat orange juice, lemon juice, sugar and nutmeg. Warm until the sugar dissolves.
Add the juice mixture to the tea. Taste and add more sugar if desired. Reheat and serve.
In a small saucepan, heat orange juice, lemon juice, sugar and nutmeg. Warm until the sugar dissolves.
Add the juice mixture to the tea. Taste and add more sugar if desired. Reheat and serve.
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Last year
during the month of December I posted 12 of my favorite Christmas songs. These
songs are still on my blog. To read about them and hear them go up to the top
of the blog page and click on "Videos." Then scroll down to "The
Joys of Christmas" where you will see the web links listed.
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What makes it Russian?
ReplyDeleteJeremy, for years I've been satisfied to call this Russian tea just because that's what someone said it was. I just assumed this was some kind of Russian recipe. I quick internet search, however, yields no easy answers. I see that tea was an important beverage to Russian culture and that it was brewed very strong so that it had to be diluted with hot water before drinking. I also see that sugar, honey, or fruit jam was often added to the tea. As for the beverage we call Russian tea, fruit juice, cinnamon and cloves seem to be the common ingredients that are added to the tea. So why is this Russian? Does anyone out there know the answer?
ReplyDeleteSometimes objects somehow get names attached to them that have nothing to do with origin (for example, the Panama hat). One recipe famous in the South Carolina lowcountry is called the Huguenot tort. But it has nothing to do with the Huguenots who came to the colonies, and it's anyone's guess why it's called that because it probably came from Appalachia or Tennessee.
ReplyDeleteOh well, Russian tea sounds great and I am definitely going to try it!