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.
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)
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 1/2 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)
Spiced Tea (Russian Tea) is a mixture of warm tea, orange and lemon juices, infused with cloves and cinnamon.
Ingredients
- 8 small tea bags (black tea) (or 8 teaspoons loose black tea)
- 4 cups boiling water
- 1/2 cup water
- 3/4 cup sugar
- 6 whole cloves
- 1 cinnamon stick
- 1/4 cup strained orange juice
- 1/2 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 1/2 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.
Notes
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 81Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 21gFiber: 0gSugar: 20gProtein: 0g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Sandy says
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 says
Can you drink this iced? Or does it have to be served warm?
Lana Stuart says
It’s meant to be served warm. You could always try it iced and see if you like it.
Mimi Zoll says
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 says
Very interesting. That’s the first I’ve ever heard of letting it ferment! We always make it and serve immediately.
Deirdre says
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 says
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.
Joan says
This is the same recipe my late mother always made. It is the one I make. Easy, but I do use an electric juicer when making it for a crowd. Anyone who drinks this will not go to the “instant” version. It keeps well in the refrigerator and reheated. Yum.
Lana Stuart says
I just love it, Joan. I’d *much* rather have this than the instant version.
Joan says
We never strained our juices. If you are going to put it in a server with a spout, it would make sense. I order my loose teas from Harney & Sons. For the past 2 years I have entertained my DAR Chapter with a High Tea in December. I try to have at least 6 teas for members and guests to try. Making scones, finger sandwiches and other savories and sweets is a lot of fun. I have tables in 2 rooms, but put my mother’s electric serving tray on the breakfast table to keep the pots of tea warm. Guests just have to go get their own tea–no one complains.
Lana Stuart says
Sounds lovely, Joan!
Kay says
I drink tons of flavored tea, but somehow I never thought about making my own. So gonna try this :)
MaryMoh says
Wow…that a lot of people invited! Must be so much fod and fun. Love the tea, especially with orange and lemon juice added. Would love to try.
kathy gori says
I remember teas, and a very starched white pique dress (easter dress) that I wore to one. I still have the picture somewhere. This brings back many memories, even though I grew up nowhere near the south.
Linda says
My kids grew up in Virginia and eastern Kentucky… it was the same there. I really miss all of that. The simplest things were so special.
As far as loose leaf teas goes, for years I have bought mine from http://www.specialteas.com/ They are not as pricey as some of the other sites or as commercial as Teavanna (the Starbucks of Tea). Their service is very personal and their teas are excellent.
My book-club friends and I have “Teas” regularly. Partly because we love to make all the little goodies, partly because we love all the tea paraphernalia and ritual, but mostly because we love to have an excuse to meet and dish!
Lana says
Linda – Thanks for the information on the loose tea. I just knew it had to be out there somewhere!
Amy from She Wears Many Hat says
It all sounds quite lovely except the hose. If I never wear a pair of hose again I’ll be just fine.
Yummy tea. Haven’t had it in a while – thanks for the reminder.
Nutmeg Nanny says
This tea looks great! I have never heard of hundreds of people invited to a shower, but I can imagine it would be fun to plan.
Rocquie says
Yes, I remember the showers and socials. (I grew up in Alabama.) Did ya’ll have little pimiento cheese finger sandwiches? Silver bowls of mixed nuts? Homemade butter mints? How about petit fours? A gracious time — thanks for the reminder.
Lana says
Oh, yes! Pimiento cheese, chicken salad, and cucumber finger sandwiches were requirements! Petit fours, too. I’ve made enough finger sandwiches to feed an army in my lifetime :-)
Miss P says
Oh yes, it was always quite an affair to remember. If it was a bridal shower, the “miscellaneous shower” was the large, blow it all out, event. I have some pictures of us from my miscellaneous shower. We were so young. Ahhhhhh…….
The tea was often served from a silver tea service, complete with footed tray, tea pot or samovar, sugar bowl, creamer, waste container, etc, etc, etc. The punch was generally a slushy concoction, with a frozen fruit ring in the center. I always liked that floating fruit ring the best. Go figure.
To be asked by the honoree to serve was a sign of esteem.
Remember, everybody had to stay in good graces with one another so that each could “borrow” back and forth the silver serving trays, finest linen tablecloths and other items.
The older I get, the more I appreciate ceremony and tradition. It would be refreshing to revive some of these traditions.
Thanks for reminding me.
Miss P
jenn (Bread + Butter) says
I love a good cup of tea in the afternoon. Sounds lovely.
Feed the Mind Transform the Body says
This recipe is the real deal with all fresh ingredients. Served it on Christmas Day and everyone loved it. Fresh is always best — free of dyes, preservatives, etc.