Russian Spiced Tea Recipe

SugarFree Spiced Tea (Russian) Tea Recipe Food.com

WEBMay 20, 2007 · directions. Combine all ingredients and store in an air-tight container. To make a cup, add 1 1/2 teaspoons of the mix to 1 cup of hot water. 3 calories per 1 cup …

1. Combine all ingredients and store in an air-tight container.
2. To make a cup, add 1 1/2 teaspoons of the mix to 1 cup of hot water.
3. To give as a gift, package in 1 cup containers and attach the recipe and the nutritional information which is as follows (according to the website where I got this):.
4. 3 calories per 1 cup serving. 0 fat, 0 cholesterol and 1 milligram sodium to a cup.

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Southern Spiced Tea (Russian Tea) Recipe Lana’s …

WEBDec 6, 2022 · Place the tea bags or loose tea in a heat proof measuring cup or other container. Pour the 4 cups of boiling water over the tea …

1. Place the tea bags or loose tea in a heat proof measuring cup or other container.
2. Pour the 4 cups of boiling water over the tea bags and let steep while preparing the rest of the recipe.
3. In a medium saucepan, prepare an infusion by bringing 1/2 cup water, sugar, cloves and cinnamon stick to a boil.
4. Boil for one minute.

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Easy Mama's Russian Tea (With Real Ingredients)

WEBFeb 16, 2016 · Here’s how to make this homemade, fresh Russian Tea recipe: Get out a big pot or dutch oven and add the water. Bring it to a …

1. In a large pot, bring water to a boil over medium-high heat. Remove from heat. Add tea bags. Let steep until rich in color, about 10 to 15 minutes. Remove and discard tea bags.
2. While the tea is steeping, prepare the fresh produce. Quarter the apple. Halve and deseed the lemons. Juice the lemons — do not discard rinds. Dice the pineapple into 1- or 2-inch pieces. If you prefer more pulp, place the pineapple into the blender on the 'chop' setting.
3. Place the pot of tea on medium heat. Stir in the orange juice, 1/2 cup sugar, apple, lemon juice, lemon rinds, pineapple and any juices. Add the cinnamon sticks, cloves and candied ginger. Stirring frequently, bring to a simmer (not a boil) and reduce the heat to low. Simmer, stirring occasionally, for 1 to 2 hours. (The longer it cooks, the stronger the flavors will be.)
4. Remove the apple, lemon rinds and spices. If desired, strain out the pulp. Store in an airtight container in the fridge for up to 1 week. Serve warm, or allow to cool and serve iced.

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