Hot Spiced Cider Tea

Ingredients

• 2 (4-inch) cinnamon sticks
• 1/2 teaspoon whole black peppercorns
• 2 to 3 whole cloves
• 3 to 5 whole cardamom pods
• 5 coin-size pieces fresh ginger
• 2 (1-inch) strips fresh orange peel
• 2 (1-inch) strips fresh lemon peel
• 5 cups cold water
• 4 bags orange-pekoe tea
• 3 cups apple cider
• 1 orange, juiced

Directions

Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. Transfer to a medium saucepan, add Combine the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.

Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot.

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In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.