NOT Aunt Marion's Russian Tea

Not Aunt Marion's Russian Tea Recipe

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Penny Binker

By
@pennybinker

Me, personally I had a hard time finding a recipe for Russian Tea that wasn't a dry mix. Love the dry mix, but I wanted the before Tang version as well. Before instant tea. Found this one, finally. But I was really, really wanting my husband's Aunt Marion's recipe. She is departed now, & I think that we can honor those by using their recipe & let the recipe not die with them. Posted it here so should be easy for anyone to find that version, if interested. I think both sound good. YAY! Got what I call the Wet version, TWO recipes now for Russian Tea.

Rating:

★★★★★ 1 vote

Serves:
doesn't say

Ingredients

  • HOT SPICE JUICES

  • 5 c
    water
  • 1 1/2 c
    sugar
  • ·
    juice of 4 oranges or 1 cup (aka *8 oz.) orange juice
  • ·
    juice of 1 lemon or 3 tablespoons lemon juice
  • 8
    whole cloves
  • 2 tsp
    ground cinnamon
  • BREWING THE TEA STUFF

  • 8 c
    water
  • 1 1/2 Tbsp
    loose black tea or about 4 tea bags
  • OPTIONAL TO GARNISH

  • ·
    lemon or orange slices, or both

How to Make NOT Aunt Marion's Russian Tea

Step-by-Step

  1. HOT SPICE JUICES: Bring the Water to a boil. Add the Sugar, Orange Juice, Lemon Juice, Cloves & Cinnamon. Boil about 5 minutes.
  2. BREWING THE TEA: Now bring the other Water to a boil in another pot, add your Loose Black Tea Leaves. Let it steep for 3 to 4 minutes.
  3. Add your HOT SPICE JUICES s l o w l y to the brewed Tea until you reach your desired flavor & aroma. Sit back with friends & enjoy.
  4. NOTE: I found it odd that with all the other ingredients used that ground cinnamon was used instead of a cinnamon stick. But I figure that if anyone wants to use a cinnamon stick with this, it is acceptable. Personally, I thought ground cinnamon was rude to the loose tea leave considering how hard it can be for me to find black loose tea leaves. So they deserve the best treatment, is how I see it. If I use tea bags, then I probably wouldn't feel guilty using the ground cinnamon.

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