Best 12 Hot Spiced Tea Recipes

HOT SPICED TEA FOR THE HOLIDAYS

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

HOT SPICED CIDER TEA

Steps:

• Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. Transfer to a medium saucepan, add the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.
• Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot.

HOT SPICED TEA

Steps:

• Place cinnamon sticks, allspice and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag. , Place water and spice bag in a large saucepan; bring to a boil. Remove from the heat. Add tea bags; cover and steep for 5 minutes. Discard tea bags and spice bag. Stir in brown sugar until dissolved. Add juices; heat through. Serve warm.

SPICED ORANGE TEA, HOT OR COLD

Steps:

• Combine water, sugar, cloves & cinnamon in a saucepan, mix & bring to the boil.
• Remove from heat & add tea bags, infuse for 4 minutes.
• Strain & stir in remaining ingredients.
• Place over a low heat to keep warm but do not boil.
• Discard orange peel & add honey to taste, (I added about 1 tsp per cup).
• Serve with long cinnamon sticks as mixers.

HOT SPICED GREEN TEA

Steps:

• In a large bowl, combine the first five ingredients. Add boiling water. Cover and steep for 5-6 minutes. Strain, discarding tea bags and spices. Stir honey into tea. Serve immediately.

HOT SPICED ORANGE AND FRUIT TEA

Steps:

• Pour 2 quart boiling water over the 8 teabags.
• Brew 5 minutes, remove tea bags, set aside.
• While doing the above boil 2 Celsius each water and sugar together for10 minutes, or until sugar is disolved, to make syrup.
• Add remaining ingredients.
• Bring backto boil and simmer 20 minutes.
• Remove cloves and cinnamon.
• Serve hot.
• Allow each person to sweeten as they choose.

HOT SPICED TEA

Steps:

• In a large saucepan, bring water and fresh ginger to a boil. Reduce heat; simmer 8 minutes.
• Add tea bags, 1 cinnamon stick, whole cloves, whole black peppercorns, and low-fat milk. Steep over medium-low heat until fragrant, about 6 minutes.
• Strain through a sieve; discard solids. Stir in 1/4 cup honey (or to taste). Divide among mugs. Serve hot, garnished with more cinnamon sticks, if desired.

HOT SPICED APRICOT TEA

Steps:

• Combine the cloves and cinnamon in a cheesecloth.
• Set aside.
• Bring the water to a boil over high heat and add the tea bags.
• Remove from heat.
• Cover and steep for 5 minutes.
• Remove the tea bags.
• Add the spice mixture and remaining ingredients to the tea.
• Bring to a boil over high heat.
• Remove from heat.
• Remove spices.
• Serve the tea while it's still hot.

SPICED HOT CHOCOLATE WITH TEA

Steps:

• In a small saucepan, heat water to a boil. Drop in tea leaves, turn off heat, and steep for about 5 minutes. Strain tea back into pan and add star anise, cinnamon stick, ginger, and heavy cream. Heat over medium heat until cream scalds, watching carefully so that cream does not spill over.
• Put chocolate in a medium bowl. Strain hot cream mixture into bowl with chocolate. Add vanilla and whisk until chocolate is melted. Transfer to mugs and serve warm or chilled.
• *Cook's Note: The spices may be increased, to taste, if your preference is spicier.

HOT SPICED TEA

Steps:

• Bring water to boiling in a saucepan.
• Remove from heat.
• Add the teabags.
• Cover and steep 3-5 minutes.
• Remove bags.
• Stir in spices and sugar. Stir until sugar is dissolved.
• Simmer one minute longer.
• Add juices.
• Pour into 4 glasses. Garnish with orange slices.

HOT SPICED HOLIDAY TEA

Steps:

• Combine allspice, cinnamon, and cloves with the water in a saucepan and bring to a rolling boil. Remove from heat and add tea bags. Cover and steep for about 5 minutes. Stir and strain. Strain a second time to clarify (a coffee filter is handy here). Add sugar and stir until dissolved. At serving time stir in juices pour into a glass or stainless steel pan, and reheat before serving time.

HOT SPICED TEA

Steps:

• Place cinnamon sticks, allspice and cloves on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag. Place water and spice bag in a large saucepan; bring to a boil. Remove from the heat. Add tea bags; cover and steep for 5 minutes. Discard tea bags and spice bag. Stir in brown sugar until dissolved. Add juices; heat through. Serve warm. Yield: 3 quarts.