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Hot Spiced Tea

by

Yield: Serves 25.

For an alcoholic drink, add medium or dark rum to cups before serving. Also tastes good chilled, without rum, and can be served in summer as iced tea.

Ingredients:

  • 1 teaspoon whole cloves
  • 1-inch stick cinnamon
  • 3 quarts water
  • 2-1/2 tablespoons black tea
  • Juice of 3 oranges
  • Juice of 1-1/2 lemons
  • 1/2 to 1 cup sugar

Instructions:

Tie spices loosely in cheesecloth bag and bring to a boil in water. Add tea, tied loosely in another cheesecloth bag, and allow to stand for 5 minutes. Remove bags of spices and tea. If juices are pulpy, strain them, then stir into tea. Add sugar to taste.
Updated Tuesday, October 2nd, 2007
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