• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Never Enough Thyme logo

  • Recipes ▼
    • Heritage Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Canning and Preserving
    • Condiments and Extras
    • Desserts
      • Chocolate
    • Main Dishes
      • Beef
      • Eggs and Dairy
      • Fish and Seafood
      • Lamb
      • Meatless
      • Pork
      • Pasta
      • Poultry
      • Sandwiches
      • Soups and Stews
    • Salads
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Vegetables
  • Shop
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
go to homepage
Homepage link
  • Recipe Index
  • Travel
  • Garden&Home
  • About
×

Home » Food » Beverages » Spiced Tea (Russian Tea)

Spiced Tea (Russian Tea)

By Lana Stuart · Published: Mar 16, 2020 · Last Modified: Oct 19, 2020 · As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon. Served at all 1960s social functions! From @NevrEnoughThyme https://www.lanascooking.com/spiced-tea-a-k-a-russian-tea/
Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon. Served at all 1960s social functions! From @NevrEnoughThyme https://www.lanascooking.com/spiced-tea-a-k-a-russian-tea/
Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon. Served at all 1960s social functions! From @NevrEnoughThyme https://www.lanascooking.com/spiced-tea-a-k-a-russian-tea/

Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon.

You might not think that growing up as I did in a tiny, rural south Georgia town in the ’50s and ’60s would provide a person with many social opportunities. That assumption would be so wrong!

Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon. Served at all 1960s social functions! From @NevrEnoughThyme https://www.lanascooking.com/spiced-tea-a-k-a-russian-tea/

I believe we probably had more social events back then than people have these days. And the most important social occasions in my small hometown were showers. Wedding showers and baby showers.

We Were Really Social Folks

Showers were big events back then. Huge events, really. It was not unusual for several hundred people to be invited to a wedding shower.

Putting on a shower of that size required some detailed planning. Invitations were printed, hand addressed and mailed sufficiently ahead so that everyone could place the event on her calendar.

Hostesses were assigned specific responsibilities and the gift shops in town prepared for the multitude of purchases which were delivered and set up on display tables before the honoree arrived. Most gifts were accompanied by the engraved calling card of the giver.

Preparing for Social Events in the '60s

On the day of the big event, everyone dressed in their Sunday best – heels, hose…the works – and arrived at the celebration. Showers were as much a time to honor a bride or expectant mother as they were an opportunity to catch up on the local news and gossip.

The location was always beautifully decorated with flowers and tables laden with white linen cloths, silver serving pieces and, always, a silver or crystal punch bowl. I remember those crystal punch bowls with the little cups that hung on tiny crystal hooks all around their edges. And more often than not, the punch bowl held the recipe that I’m sharing with you today.

Featuring Russian Tea

It’s a warm, citrusy spiced tea. Back then we called it Russian Tea. I don’t know why and we had no idea whether it was actually Russian or not. We probably thought it sounded exotic.

Whether or not it is Russian in origin (which I doubt), it was so good and still is today. Sipping this sweet spiced tea takes me right back to those simpler, slower times. Days when we planned events months in advance, hand addressed correspondence and put on our Sunday best to show how much we cared for those we shared our lives with.

Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon.Click to Tweet

How to Make Spiced Tea (Russian Tea)

Black Pearl Tea bags for Spiced Tea

I haven’t made this recipe in quite a few years so when I went to the grocery store for some loose black tea I was shocked that I couldn’t find it. I mean none…anywhere!

I’ve always used Lipton’s loose black tea for this, so I settled on trying these black pearl tea bags. It was just as good, but does anyone know why you can’t find loose tea in the regular grocery store anymore?

Place the tea bags or loose tea in a heatproof measuring cup or other container. Pour the 4 cups of boiling water over the tea bags and let the tea steep while preparing the rest of the recipe.

Preparing infusion for Spiced Tea

In a medium saucepan, prepare an infusion by bringing ½ cup water, sugar, cloves, and cinnamon stick to a boil. Boil for one minute. Remove cloves and cinnamon and pour into a large mixing bowl.

Add the orange juice and lemon juice into the spiced infusion. Stir well to combine. Remove the tea bags (or strain the loose tea) and combine with the spiced infusion and juice.

Serve warm in punch cups or teacups.

Enjoy!

More Beverage Recipes on Never Enough Thyme:

  • Caramel Mocha Latte
  • Spiced Hot Cocoa for Election Day
  • Southern Sweet Tea
  • Agua Fresca

Spiced Tea Recipes from Other Bloggers:

  • Spiced Milk Tea from Leite's Culinaria
  • Apple Spice Ginger Tea from Happy Healthy Life
  • Turmeric, Cinnamon, and Ginger Tea from My Persian Kitchen
  • Masala Chai (Spiced Tea) from Spiced One Dash at a Time

Like This Recipe? Pin It!

Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon. Served at all 1960s social functions! From @NevrEnoughThyme https://www.lanascooking.com/spiced-tea-a-k-a-russian-tea/

Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon. Served at all 1960s social functions! From @NevrEnoughThyme https://www.lanascooking.com/spiced-tea-a-k-a-russian-tea/

Spiced Tea (Russian Tea)

Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon.
4.67 from 3 votes
Print Pin Rate
Course: Beverages
Cuisine: Southern, Vintage
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 81kcal
Author: Lana Stuart

Ingredients

  • 8 small tea bags black tea (or 8 teaspoons loose black tea)
  • 4 cups boiling water
  • ½ cup water
  • ¾ cup sugar
  • 6 whole cloves
  • 1 cinnamon stick
  • ¼ cup strained orange juice
  • ½ cup strained lemon juice
Prevent your screen from going dark

Instructions

  • 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 bags and let steep while preparing the rest of the recipe.
  • In a medium saucepan, prepare an infusion by bringing ½ cup water, sugar, cloves and cinnamon stick to a boil.
  • Boil for one minute.
  • Remove cloves and cinnamon and pour into a large mixing bowl.
  • Add the orange juice and lemon juice into the spiced infusion. Stir well to combine.
  • Remove the tea bags (or strain the loose tea) and combine with the spiced infusion and juice.
  • Serve warm in punch cups or teacups.

Nutrition Information

Serving: 1g | Calories: 81kcal | Carbohydrates: 21g | Sodium: 10mg | Sugar: 20g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Share it on Instagram!Mention @NevrEnoughThyme or tag #NevrEnoughThyme!

Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.

You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!


About Lana Stuart

Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
More About Lana →

Previous Post: « 11 Best St. Patrick's Day Recipes
Next Post: 30 Best Pantry Recipes To Make Today. No Shopping Needed. »

Reader Interactions

Comments

  1. Sandy says

    December 01, 2018 at 6:57 pm

    Very very good! I grew up drinking the powdered version of Russian Tea. This is far better. :) I did pull a switcheroo with the oj and lemon juice (1/2c oj and 1/4 lemon) because we like orange flavor so much. I steep the tea extra long because we like our tea with a little shtank to it! I also cut a clementine in half to boil with the infusion, just because. All very very good. Thank you! P.S. Has anybody made this with honey instead of sugar?

    Reply
  2. Lana says

    March 08, 2017 at 4:18 pm

    Can you drink this iced? Or does it have to be served warm?

    Reply
    • Lana Stuart says

      March 09, 2017 at 7:31 am

      It's meant to be served warm. You could always try it iced and see if you like it.

      Reply
  3. Mimi Zoll says

    November 11, 2015 at 12:14 pm

    My parents were from Alabama. Dad used to make this recipe in late October (I think it was this one?) but he'd put it in a big Mason jar and store it until the Christmas holidays. It had just a little kick to it, but I guess that went away in the reheating.

    Oh, and he had to remove the little bit of mold floating on the top.

    I've tried to find the recipe which would mention setting it aside to ferment, but all the results turn up with kombucha. Wonder if that's what we were drinking? This was easily 50 years ago.

    Thanks for the recipe and for the memories!

    Reply
    • Lana Stuart says

      November 11, 2015 at 12:19 pm

      Very interesting. That's the first I've ever heard of letting it ferment! We always make it and serve immediately.

      Reply
  4. Deirdre says

    February 09, 2015 at 8:40 am

    We have no problem buying loose tea in the supermarkets here (Ireland) so I am going to try making your Russian tea. Sounds nice and would make a change from always drinking black tea. Thank you for recipie.

    Reply
    • Lana Stuart says

      February 09, 2015 at 10:12 am

      I do hope you enjoy it, Deirdre. By the way, this tea can be stored in the refrigerator and reheated by the cup. It keeps very well for several days.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

WELCOME Y'ALL!

Lana Stuart, author of Never Enough Thyme

Hi! I'm Lana Stuart, the cook, writer, and founder of Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
More About Me →

Start the Day with a Great Breakfast!

  • New Orleans Beignets
  • Easy Peach Turnovers
  • Cheesy Tomato Grits with Chiles and Bacon
  • Steak and Eggs
  • Banana Nut Bread
  • Easy Sausage Muffins

Slow Cooker Favorites

  • Slow Cooker Chicken and Dumplings
  • Spiced Slow Cooker Applesauce
  • Slow Cooker Chicken Stew
  • Slow Cooker Bread Pudding
  • Slow Cooker Southwestern Pork Stew
  • Slow Cooker Cheesy Potatoes and Ham
Never Enough Thyme Featured On Collage

Footer

↑ back to top

About

  • About
  • Privacy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
  • Media
Graphic collage showing many sites where Never Enough Thyme has been featured.

Also Check Out

  • Condiments & Extras
  • Great Breakfasts
  • Tasty Beverages
  • Canning and Preserving

Never Enough Thyme is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

This blog generates income via ads.

All images and text on Never Enough Thyme are protected by U. S. Copyright Law. If you'd like to feature a post from Never Enough Thyme, you may use one photo credited and linked back to the original recipe post.

Copyright © Never Enough Thyme 2021. All rights reserved.