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

Marcia Kiesel
June 2001

Gallery

© Dana Gallagher

Recipe Summary

Yield:
Makes about 8 drinks
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement