I don’t remember the first time I made Hot Spiced Tea, but I’m guessing that it was with my mom, and that she assigned me the task of juicing the lemons and oranges. Hot Spiced Tea is a recipe that has been in my family for several generations. It comes from my grandmother, who I never met, but who I know was incredible, because I know my mom, and she is incredible. I am so thankful to have this recipe and to know how my grandmother liked to serve people.

When making Hot Spiced Tea, I recommend waiting until the first really cold day of the winter. Hot Spiced Tea just tastes better the colder it gets outside.

And, when making Hot Spiced Tea, I recommend having a helper. People of all ages and kitchen abilities can help make the tea. Just last weekend, Jon’s cousins Kiki and Zachy, who are 8 and 6, helped juice all the oranges and lemons with the electric juicer. It is great fun.

Also, finally, when making Hot Spiced Tea, don’t try to substitute powdered cinnamon for the cinnamon sticks or bottled orange juice for the fresh squeezed OJ… you’ll have something drinkable, but it is not Hot Spiced Tea.

Hot Spiced Tea

• 5 oranges
• 5 lemons
• 5 cinnamon sticks
• 2 cups of sugar
• 8-10 Lipton tea bags
• water
• a small pot with a lid
• a large pot
• a hand or electric juicer

1. Bring 4 cups of water and the 2 cups of sugar to a boil in the smaller pot. Add cinnamon sticks, remove from heat, and cover. Let sit for at least 15 minutes.
2. Make 2 quarts of strong tea in the larger bot. When I make the 8 quarts of strong tea, I boil 8 cups of water, remove from heat, and steep 8-10 lipton tea bags. If serving the tea in the evening or to a group with a lot of pregnant women, I use decaf tea.
3. Juice the lemons and oranges.
4. Before serving, add the cinnamon infused sugar water and lemon/orange juice to the tea and heat it up right before the boiling point. It should get rather steamy, but try not to let it boil.