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!
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.
How to Make Spiced Tea (Russian 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.
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:
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
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Spiced Tea (Russian Tea)
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
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
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.
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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!
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Sandy
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?
Lana
Can you drink this iced? Or does it have to be served warm?
Lana Stuart
It's meant to be served warm. You could always try it iced and see if you like it.
Mimi Zoll
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!
Lana Stuart
Very interesting. That's the first I've ever heard of letting it ferment! We always make it and serve immediately.
Deirdre
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.
Lana Stuart
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.