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Spiced Honey Iced Tea

  • Servings: Makes about 8 drinks

This spiced tea was inspired by Indian chai, a blend of tea, milk and ground spices--cardamom, cinnamon, cloves and ginger. It has to steep overnight, so plan accordingly.

Plus: Ultimate Cocktail Guide

KEY: Barbecue/Cookout, Cocktail Party, Easter, Game Day, Graduation Party, Mother's Day, New Year's Eve, American, Indian, Cocktails, Nonalcoholic Drinks, Make Ahead, Afternoon Tea

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Ingredients

  • 1 quart water
  • 8 Earl Grey tea bags
  • 8 cinnamon sticks, broken into pieces
  • 8 cardamom pods, crushed
  • 2 tablespoons coriander seeds, crushed
  • 2 teaspoons anise seeds, crushed
  • 2 teaspoons allspice berries, crushed
  • 1/2 to 1 teaspoon black peppercorns, crushed
  • 3 tablespoons honey
  • Lime wedges, thinly sliced oranges and cinnamon sticks, for garnish

How to make this recipe

  1. Bring the water to a boil in a medium saucepan. Add the tea bags, remove from the heat and let steep for 20 minutes; discard the tea bags. Reheat the tea and pour it into a heatproof bowl. Add all of the spices, cover and let steep overnight.
  2. Strain the tea into a medium saucepan. Reheat the tea and stir in the honey; let cool. For each drink, pour the spiced tea over cracked ice. Garnish with a lime wedge, an orange slice and a cinnamon stick and serve.

Make Ahead

The strained and sweetened spiced tea can be refrigerated for 3 days.

Notes

Variation Add a shot of Mount Gay rum to each drink.

Contributed By Photo © Dana Gallagher Published June 2001

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