Spiced Teas

By Hklbrries

For a perfect holiday gift, fill a fancy jar or pot with a special homemade spiced tea blend. Attach tag with name of tea and brewing instructions.

Brewing Instructions: Place one teaspoon spiced tea for each cup water in warmed teapot. Pour boiling water over tea; cover and steep 3 to 5 minutes. Stir and strain. Serve plain or with sugar to taste.

Note: To dry lemon or orange peel, cut peel from fruit in long spiral, being careful not to take too much white pulp. Dry on baking sheet in oven at 200 F for 45 to 60 minutes. Cool; break into small pieces.

Ingredients

• Anise-Cinnamon Tea:
• 1 1/2 cups black tea leaves (1/4 pound)
• 1 tbsp anise seed
• 1 (4-inch) cinnamon stick, broken up
• Cardamom-Clove Tea:
• 1 1/2 cups black tea leaves (1/4 pound)
• 1 tbsp cardamom seed (remove outer shells before measuring)
• 1 tbsp whole cloves
• Peel of 1 lemon, dried (see Note)
• Lemon-Mint Tea:
• 1 1/2 cups black tea leaves (1/4 pound)
• 4 tbsp dried mint
• Peel of 1 lemon, dried (see Note)
• Orange-Clove Tea:
• 1 1/2 cups black tea leaves (1/4 pound)
• 2 tbsp whole cloves
• Peel of 1 orange, dried (see Note)

Preparation

Step 1

Anise-Cinnamon Tea: Measure tea leaves into container with tight-fitting lid. Stir in anise seed and cinnamon stick.

Yield: 1 1/2 cups

Cardamom-Clove Tea: Measure tea leaves into container with tight-fitting lid. Stir in cardamom seed, whole cloves and dried lemon peel.

Yield: 1 1/2 cups

Lemon-Mint Tea: Measure tea leaves into container with tight-fitting lid. Stir in dried mint and dried lemon peel.

Yield: 1 3/4 cups


Orange-Clove Tea: Measure tea leaves into container with tight-fitting lid. Stir in whole cloves and dried orange peel.

Yield: 1 1/2 cups