Winter spiced tea recipe
Spiced tea was a recent discover for me, and to be honest, at first I wasn’t sure. Now however I am a full on convert. It’s another of those little comforters for the dark cold months we are about to embrace.
So where did this come form? Well for me, it was an innocuous little packet of tea we bought in Whittards. It was cold and dark and Kate and I were trampling along the high street near to christmas. I was becoming more and more annoyed at the endless christmas themed latte tasters that the coffee shops were offering as we passed. Kate was having a blast but at that time I hadn’t developed a love for coffee, so felt left out.
Luckily we passed Whittards and that mean I could treat myself to some nice tea to take home. After all the pumpkin spiced lattes, gingerbread lattes and Black Forest mochas Kate was sampling, the idea of a winter spiced tea grabbed me and I grabbed a bag of it. Off home we went.
This wasn’t the traditional Chai Masala or Chai latte, it was much more subtle and for me, much more winter (think cards with robins and snow). I loved it, subsequently so did my friend Hayley who loves tea as much as me and so we usually end up sharing new found delights.
So… to jump to the end of this rather long and meandering tale… this year I am making my own and it’s not as hard as you think. I make my own Lady Grey (and Hayley approves) so I jumped right in.
The dominant flavour (and aroma) for this tea is cloves. I know, shocker, I was absolutely assuming cinnamon given the associations with winter, but nope. It’s actually cloves. The secondary aroma and flavour is orange peel.
To make the tea
Ok we are going to make this as one mug of tea. You will need:
- Black tea (tea bag or loose leaf but enough for one mug). Assam works great but any black tea will do the job. Avoid already flavoured or scented teas like Early Grey though)
- An orange or satsuma to get that citrus peel. You just need a couple of bits of peel.
- 4 cloves (whole). This sounds like a lot, but we are using them whole and not grinding them so they actually impart way more aroma than flavour.
Brew your mug of tea to your liking. I drink my tea black so I don’t like it too strong. Then simply steep your cloves and orange peel in your mug of tea. Make sure you have a plan for how to get them out again. I have a little one mug tea pot with a filter basket that I use.
That’s it. Really. It’s so easy, but such a lovely, makes you smile cuppa.