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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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Simply by simmering together spices, tea and fruit juices, Janice Connelley of Mountain City, Nevada created a concoction that gives extra zip to festive party plans. It's easy to fix, she details. For a nice touch, I put cinnamon stick 'stirrers' in the cups before serving. Janice Connelley, Spring Creek, Nevada Ingredients:
3 quarts water, divided |
4 tea bags |
18 whole cloves |
2 cinnamon sticks (3-1/2 inches) |
1 can (12 ounces) frozen orange juice concentrate, thawed |
1 can (12 ounces) frozen lemonade concentrate, thawed |
1 cup sugar |
Directions:
1. In a large kettle or Dutch oven over medium heat, bring 1 qt. of water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Remove tea bags.
2. Place cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string (or, if desired, place loose spices in pan and strain tea before serving).
3. Place the cheesecloth bag in pan; add the concentrates, sugar, tea and remaining water; bring to a boil. Boil, uncovered, for 6 minutes. Serve hot. Yield: 3-1/2 quarts.
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