Ingredients:
-2 quarts boiling water
-16 tea bags
-2 cinnamon sticks
-1 piece fresh gingerroot (1/2 inch), peeled and thinly sliced
-4 whole cloves
-250 mL (1 cup) sugar
-1 can (12 ounces) frozen orange juice concentrate, thawed
-1 can (12 ounces) frozen pineapple juice concentrate, thawed
-250 mL (1 cup) pomegranate or cranberry juice
-125 mL (1/2 cup) lemon juice
-Pomegranate seeds and lemon wedges, optional
Instructions:
1. In a 5- or 6-qt. slow cooker, combine boiling water and tea bags. Cover and let stand 5 minutes.
2. Meanwhile, place cinnamon sticks, ginger and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Discard tea bags.
3. Stir in remaining ingredients; add spice bag. Cook, covered, on low until heated through, 2-3 hours. Discard spice bag. Stir before serving. If desired, serve with pomegranate seeds and lemon slices.
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Tea Drink Recipes
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