- 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
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.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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.
Serves: 8; Calories: 53; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 13 grams; Sugar: 11 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 14 milligrams