Craving a cuppa? Make some Spiced Orange Tea!
Here’s a quick and easy recipe for this winter-special heartwarming drink that you can also spike
Published 20.01.23, 06:57 AM
Image courtesy: Shutterstock
It’s nice and chilly, and a cosy evening in these times calls for a nice cuppa and maybe a great book or movie, or just a companion for a chat. Why not try something a little different for your cup of tea and celebrate the harvest of the season. It’s orange season, and orange and tea are as good a match as garlic and butter.
Ingredients
- Whole spices: Cinnamon, cloves, green cardamom
- Basil or tulsi leaves: a handful
- Your favourite Darjeeling or loose leaf tea
- Orange juice, preferably freshly squeezed (You can also use orange juice from a tetra pack, but try to go for one that’s less bitter)
- Orange segments, deseeded and deveined
- Sugar or honey
Method
- Take water in a saucepan and add the whole spices to it. For about three-four cups of tea, you will need one medium thick stick of cinnamon, about 10 cloves, and about 5-6 green cardamom pods.
- Heat the water gently till it comes to a boil. Then turn down the flame, add the tea leaves, cover and turn off the flame. Let the tea steep in the spiced water.
- Once the tea is steeped, add some orange juice. For about three-four cups of tea, you will need about a cup of orange juice.
- Add sugar or honey according to taste and put the saucepan back on low heat to warm.
- Add half of the tulsi or basil leaves and stir until the tea warms. Do not let it boil.
- Strain the tea, add some fresh tulsi or basil leaves, add the orange segments and give it a good stir.
- Serve hot.
For the spiked version
Add the liquor of your choice (whisky, rum and brandy will go well) to the cup or glass before pouring in the tea.
For the summer version
- Let the tea cool once strained. Add the tulsi/basil leaves and orange segment, stir well and put it in the fridge.
- Once cool, stir in some ice cubes and serve
— Rumela Basu
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