Russian Tea Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 gallon tea, brewed strong, unsweetened
1 large can apple cider or 1 large can unsweetened pineapple juice (the recipe called for pineapple but Mama used cider)
2 large cans frozen orange juice or 1 dozen oranges
2 cups sugar
1 cup ReaLemon juice or ½ dozen lemons
cinnamon sticks
whole cloves
at least one orange
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Directions: |
Directions:Either stick whole cloves in orange or thinly slice the orange and decorate each slice with the cloves.Wrap 1 tsp cloves and 2 sticks broken cinnamon in cheesecloth. Mix the ingredients in a dishpan, add the spices and heat–DO NOT BRING TO A BOIL. Just before serving, float the orange/slices in the hot tea.
Instant:
2 cups Tang orange drink (no substitutions and not the sugar-free Tang)
½ cup Lipton instant tea
2 cups sugar
1 tsp ground cinnamon
1 tsp ground cloves
½ tsp ginger
Sift several times to mix well. Store in a tin with airtight top. To make the tea, mix 4 tsp of the mixture in 1 cup boiling water. Stir to brew. |
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Personal
Notes: |
Personal
Notes: When I looked up the eggnog recipe I found this one. Mama loved to sing in the Woodbury Baptist church choir and was called on to sing duets and trios at weddings and funerals frequently. At Christmas, the neighborhood churches would organize caroling for the community and Mama would usually be asked to sing. Our house was centrally located and more than once we hosted the carolers for cookies and wassail after a chilly night of song.
Mama used this every holiday because it is delicious, but mainly because the aroma is traditional and sets the mood for the fellowship. When the recipe for instant Russian tea came out, the old-fashioned effort was replaced. Here are both.
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