Russian Tea- 1950's Recipe Very Unique

"I got this recipe out of a 1950's Cookbook I used fresh lemon and orange juice make sure not to add too much lemon though. You will need to add a 1-4 inch stick of cinnamon to the mixture. I also used water from a brita water flter(I used 6 tea bags from a british blend of black tea you may want to add less or more depending)"
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr 10mins
Ingredients:
9
Serves:
8-10
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ingredients

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directions

  • Simmer Spices,honey, stick of cinnamon and the 1 cup of water for 10 min, then let stand for 1 hour.( do this is seperate pot.).
  • Add tea to boiling water in seperate pot let steep.
  • Add juices and spices when adding spices put in collander over tea.
  • Stir the mixture and add rind of orange and lemon tea if desired.

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Reviews

  1. I took the advice of another reviewer (thank you mikekey) and simmered the orange with the spices. Yum! This is a very soothing drink that also made the house smell good too. Thanks for posting. Made for PAC, Fall 2008. [Reply]
     
  2. I agree this is MUCH better than those Tang versions. Love the combination of cloves and orange. I used a flavored black tea I get at Market Spice here in Seattle called Cranberry Creme. This is a great tea for those cool Fall and Winter days! Instructions didn't say what to do with the 1/2 orange, so I simmered it with the spices. Made for Fall 2008 PAC.
     
  3. This is THE recipe I wanted to find! I love the more modern Russian Tea made with Tang and instant tea, but I hate using that processed powdered stuff. This tastes even better, but still has the same general taste. It is a wonderful tea when you are sick, or having a Christmas party, or just in the mood for something that warms every last bit of you. This is definitely a keeper and a new favorite. Just writing the review makes me want to brew up a pot!
     
  4. This is a wonderful tea. My 12 year old step daughter loves making new types of teas and she just loved this one. Thanks so much for sharing this recipe.
     
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