Winter Cup of Tea
I posted this photo a few days ago but now I’m going to share a quick easy to make recipe for that winter cold. The great thing about it is, it’s not just to scare away the cold/flu but it amps up your immune system AND tastes amazing.
Serving Size - 2/3 cups.
- Half a lemon
- Two table spoons of honey (or 3, or 4 haha)
- 3 cups of water
- A single cinnamon stick
- Loose leaf black tea (3 large spoon full)
- Add 3 cups of water into a pot and bring up to boil.
- Turn down heat and let simmer while squeezing in the half lemon right in.
- Stir slightly and put on low heat while adding in the honey and cinnamon.
- Let simmer for 2minutes then bring back up to boil for another 30seconds
- Turn down heat and add the loose leaf tea in then let simmer for 1 minute.
- Bring back up to boil and remove off heat, let it be and stir it OFF the heat for a minute.
- Serve and come back here to thank me.
(add more water if it seems too strong or add honey to adjust the sweetness/bitterness to your liking) - drink while warm.
Spicy Red Hot Plum Tea
So, a ton of people have over the past few weeks msgd me requesting more how-to step by step tutorials. I added the earlier Ginger Walnut Cinnamon Tea recipe a couple days ago but more and more people are asking for, well, more.
Now to satisfy all those requests and a few others I get quite often regarding the ‘color of tea’ and how to infuse fruity flavors into tea, and even how to make nice tasting tea without using ceramic pots and so forth, I went ahead and merged all of those here.
Many ask, “how can we give a really vibrant color to our tea, and make it taste fruity without using food coloring or any unnatural additives”. Simple, use natural ingredients. When you don’t have a ceramic teapot, use a regular pot and an infuser, and if you don’t have a proper infuser, use one from inside a coffee strainer ;) Just adapt and experiment with what you do have!
Here’s how I made a Spicy Red Hot Plum Tea! (you read that right)
First, you’re going to need some ingredients:
- 3-4 cups of water in a pan
- Black loose leaf tea (4 pinches or so, I measure it by pinch but you can go ahead and add in 3 spoon fulls)
- A mini apple (if you don’t have those baby apples, use half a full apple)
- 2 Plums (I don’t like using ripe plums, the older the better, they have more color and taste and they boil well but ripe ones work too.)
- Salt and pepper
- Stick of cinnamon (or equiv. powder)
Instructions on how to make this amazing fiery red tea:
Chop the apple and plum into the pot of water
Season lightly with salt and pepper and stir once or twice
At this point the water will remain transparent
Bring up to light boil on high flame, at this point the plum slices will have begun to expand, the skin may break and parts of the plum might even crumble, that’s fine and normal.
Drop flame to low and let it boil slowly till the water’s color changes to pinkish/red (shouldn’t let it get too dark) - you can at this point stir it a bit and squeeze the plum slices on the inner side of the pot to get those juices flowing out faster so as to make sure it’s flavor packed
Check it out!
Now add your tea into an infuser, rinse with cold water very lightly, turn OFF your heat and then place the infuser into the middle of your pot.
Let it sit there for 3-4minutes or so.
Strain into glass and if you like, add sugar to taste (but really there’s no need, tastes amazing as is, your call though)
Once you’ve had a few cups of this red hot spicy plum tea, snap back to reality and clean up after yourself :P
Blog Rewind: Hot Russian Tea Recipe
There’s a nip in the air, bringing a promise of holidays, sore throats and sniffles. One of my favorite things about fall and winter is enjoying warm, soothing teas and coffees. This recipe is my absolute favorite, and it has apparently become a favorite of other people as well. I’ve posted this recipe twice before, and it has become the most popular post of any on my blog. I hope you enjoy it too!
This delightful winter drink is one my mom used to make all the time when we were kids. It makes the house smell wonderful, is an excellent source of vitamin C, and very soothing for dry, sore throats. Enjoy!
- 6 cups water
- 2 cinnamon sticks
- 8-10 whole cloves
- 1/2 to 1 cup of sugar
- 6 small or 2 family size tea bags
- 3 cups pineapple juice
- 3 cups orange juice
- 3/4 cup lemon juice
Put water, cinnamon, cloves and sugar in a large pan or stock pot (at least 4-5 QT pot); boil for 5 minutes. Turn off heat; add tea bags and allow to steep for 5 minutes. Remove tea bags. Add fruit juices and heat through—DO NOT BOIL.
This will stay good in the pan on the stove or in a crock pot for a day. Afterwards, remove cinnamon sticks and cloves and store in air-tight pitcher in refrigerator. Heat up one cup at a time or reheat entire batch. (Do not allow to boil.) Will keep for 5 to 7 days.
BROTH OF PLUM & PECAN
2 bags of plum blend
a pestle and strainer for honey glazed pecans
3 brown sugar cubes
Top Notes: Louscious plum taste both sweet and sour
Bottom Notes: a slightly bitter nutty aftertaste
THE RUSTED SPOON
2 bags of chamomile
1 bag of peppermint
5 generous drops of vanilla flavouring
milk & sugar
Top notes: Creamy, flowery, and sugary
Base notes: A minty and slight metallic aftertaste.