Fruits Teas

• Fresh pot of Twinings Russian Caravan Tea
• Equal quantity of apple juice
• 1 apple, thinly sliced

To make a fresh pot of tea, always empty the kettle before filling it with freshly drawn cold water. Rinse your teapot with hot water to ensure the water stays at boiling point when it touches the pot. Use 1 teaspoon of Russian Caravan Tea per person, plus 'one for the pot' (when using tea bags, the same rule applies). Pour the water over the tea as soon as it boils. Brew for 3-5 minutes, then stir.
Serving suggestion: Pour the freshly brewed tea into a large saucepan and add the apple juice. Heat gently, but do not allow to boil. When hot, serve with apple slices floating on top. This is a perfect, refreshing drink on a cold winter's afternoon with friends.

• Half an apple, finely chopped
• 2 bags chamomile tea
• Dash of cinnamon

Bring 2 cups water to a boil. Remove from the heat and add the apple, tea bags and cinnamon. Steep for 5 minutes.

• 6 cups boiling water
• 6 teaspoons tea
• 6 cups orange juice
• 1/2 cup superfine sugar
• 1 cup Grand Marnier or Cointreau
• Orange slices, halved
• Whole cloves

Pour the boiling water over the tea and steep for 3 minutes. Strain into a punch bowl. Meanwhile, heat the orange juice with the sugar, stirring until the sugar dissolves.
When the sugar is completely dissolved, add mixture to the punch bowl, together with the Grand Marnier or Cointreau. Garnish with orange slices studded with whole cloves.
If preferred, serve this punch from a chaffing dish over medium heat.
Recipe makes about 12 servings Orange Warmer.

In cold weather, add peach brandy or peach schnapps to really warm things up!

• 2 cups water 1-1/2 cups fresh tangerine or orange juice
• 1/4 cup granulated sugar or to taste
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 tea bags (black, orange pekoe)

Heat water to boiling in large saucepan. Stir in tangerine juice, sugar, cinnamon and cloves. Heat to boiling. Simmer and stir until sugar dissolves. Remove from heat and add tea bags. Let steep 3 to 4 minutes. Serve immediately.
Recipe makes 4 servings Tangerine Tea.

A lightly spiced tea, with a twist of tangerine. You can always use orange juice instead, if you prefer. Either one goes well with cinnamon and cloves.

• 2 cups water
• 1 1/2 cups tangerine juice
• 1/4 sugar
• 1/4 tsp cinnamon
• 1/8 tsp cloves, ground
• 2 tea bags

In a saucepan, heat tangerine juice, water, sugar and spices until boiling. Reduce heat and simmer until sugar is completely dissolved. Remove from heat and add tea bags. Steep for 5 minutes. Strain out tea bags and serve hot.
Serves 4

Almost like a mulled cider, but with pineapple juice and hot tea. Not all tropical-tasting drinks are cold and summery.

• 2 cups water
• 2 cups pineapple juice
• 2 tea bags
• 1 tsp whole cloves
• 2 sticks cinnamon
• 1 lemon, sliced

Heat water and pineapple juice in a saucepan, until boiling. Add cloves, cinnamon, lemon slices and tea bags. Simmer for 10 minutes. Strain out spices and tea bags. Serve hot.
Serves 4

• 1 quart water
• 1 quart milk
• 1/3 cup firmly packed brown sugar
• 2 tablespoons grated orange peel
• 8 single servings orange pekoe tea bags
• 2 tablespoons vanilla extract

In a 3 to 4 quart saucepan over medium high heat, stir the water, milk, brown sugar and orange peel until boiling. Add tea bags and vanilla extract, reduce heat, stir gently and simmer for 1 to 2 minutes. Cover, remove from heat and let stand 10 minutes.
Pour liquid through a fine strainer into a large pitcher. Serve hot or cold. Yields about 2 quarts.

Oven-dried fruit imparts subtle flavor in both Black Apple Tea and spicy Chai Tea Mix; metal tins, with colorful paper liners and airtight lids, keep these gifts fresh. Steep 2 teaspoons of the tea mixture and 1 apple slice in 1 cup hot water for 2 minutes for a comforting winter brew.

• 1 sweet, crisp apple, such as Fuji or Gala
• 2 tablespoon(s) lemon juice
• 2 teaspoon(s) confectioner's sugar
• 1/2 cup(s) (loosely packed) black tea
• 15 whole(s) cloves

Dry the apple slices: Preheat oven to 200°F. Line a baking sheet with parchment paper and set aside. Fill a medium bowl with ice, water, and lemon juice and set aside. Slice the apple into 1/16-inch-thick slices and let soak in the water bath for 5 minutes. Place apple slices on prepared baking sheet, sprinkle with sugar, and bake until crisp and dry -- about 90 minutes.
Mix the tea: Combine the tea, cloves, and apples in a small bowl, transfer to an airtight container, and store for up to 6 months.

• 550 apple juice
• 120 ml tea
• 2 whole cloves
• 2 cinnamon sticks
• orange slices

Combine all ingredients in a crockpot. Cover and cook on high for 30 minutes.
Remove cloves and cinnamon sticks and orange slices, reduce heat to low and heat for 30 more minutes before serving.
Serve hot or cold.