Tuesday, October 23, 2012

Spicy Teas

Do you want to goose up your apple cider?  Try this warm recipe.

Spicy Apple Tea
Pour this spicy brew into a crock pot and keep warm to serve warm to family or guests.

1 (32 oz.) bottle apple cider
5 c. water
1/4 c. honey
2 tsp. pumpkin pie spice
3 family size tea bags

Combine first 4 ingredients in a large pan. Bring to a boil; remove from heat. Add tea bags; cover and let stand 4 minutes. Discard tea bags. Place over low heat; simmer, uncovered, 30 minutes. Serve warm. Yield: 3 3/4 quarts (about 71 calories per 3/4 cup).

Serve with a cinnamon stick in the cup of cider. 

Pumpkin Tea

This is a recipe to make your own pumpkin tea.  You will need to play with it to adjust to your liking.  The longer you steep the spices the spicier it will be. 

Pinch of Allspice
Cinnamon Chips
Grated Nutmeg
Whole Clove
Touch of Shaved Ginger Root
Touch of Orange Zest

Make a tea bag out of cheese cloth and tie with cotton string to steep the spices in your tea pot. 

Pumpkin Flavoring:

If you choose to have the flavor of actual pumpkin in your Pumpkin Spice Tea, and not just the spices alone, add pumpkin flavor from a teaspoon full of pumpkin butter.  I’ve given you a recipe below.  

If you just want spice tea flavor add the spices to a nice black tea or tea of your choice.  Look at some of your Celestial fruit teas like apple, orange or peach.  You may wish to add vanilla or honey to flavor. 

Pumpkin Pie Spice Recipe

If you have a recipe that calls for pumpkin pie spice, you do not need to buy it.  You can make your own by using spices you have in your pantry already.  Use these measurements for a teaspoon of pumpkin pie spice.

This recipe makes just over a teaspoon of pumpkin spice blend. If you need more, simply double or triple the recipe.

1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Allspice
1/8 Teaspoon Nutmeg

Carefully measure four ingredients and stir together.

This spice blend may be mixed in advance and stored in an airtight container.

Pumpkin Butter

1 can (15 ounces) Pumpkin
2/3 cup packed brown sugar
1/4 cup honey
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in saucepan. Bring to a boil over medium high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened. Serve with biscuits, breads and corn muffins. Store in airtight container in refrigerator for up to 2 months.  Makes 2 cups.

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