What you’ll need:

  • 2 cinnamon sticks
  • ½ tsp whole black peppercorns
  • 2 or 3 cloves
  • 3 to 5 whole cardamon pods
  • 5 pieces fresh ginger
  • 2 (1 inch) strips fresh orange peel
  • 2 (1 inch) strips fresh lemon peel
  • 5 cups cold water
  • 4 tbsp black loose tea leaves or 4 bags black tea (note: orange pekoe works best)
  • 3 cups apple cider **
  • 1 orange, juiced

** Apple cider

  • 10 apples, sliced
  • ¾ cups white sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp allspice

How to make the cider

  1. Place apples in large stockpot and add enough water to cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil.
  2. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
  3. Strain apple mixture through a fine mesh sieve.
  4. Discard solids. Drain cider again through a cheesecloth lined sieve.
  5. Refrigerate until cold.

Now for the tea:

  1. Crush the cinnamon, peppercorns, cloves and cardamom pods in a mortar and pestle or on cutting board with the back of a spoon or a knife.
  2. Transfer to a medium saucepan, combine the ginger and citrus peels.
  3. Add water, bring to a boil, reduce heat and simmer partially covered until the cinnamon stick opens a bit – about 10 minutes
  4. Add the loose tea leaves or tea bags, immediately remove from heat, steep for 3-5 minutes
  5. Drain tea through a fine mesh sieve or remove tea bags
  6. Add cider and juice of 1 orange
  7. Return the pan to medium heat and warm, take care not to let the tea boil
  8. Enjoy while it’s hot 🙂