Spice Tea
We’re in that fun season where sniffles and sneezes, and rib cracking coughs are starting to make the rounds. That means it’s time to share another, updated version of the spice tea recipe that keeps me alive when the yearly plague rolls through. As always, it’s pretty much the same as previous versions I’ve posted. Though, this time I have added a pair of variations that I’ve enjoyed recently. If you make it often enough, like I do, you’ll eventually get to a point when you don’t need to measure out the water (it hits right beneath the handles on my stock pot). And you may want to adjust the spice ratio too. I pull my cloves and cinnamon out with a tablespoon, but I let them heap too, so I don’t know exacting amounts. When you’re feeling like it’s not quite enough, adding whiskey* is a good plan too. Ingredients 6 Quarts Water ( 24 Cups/1.5 Gallons) 1 Cup Sugar 1 Tbsp Whole Cloves 1 Tbsp Ground Cinnamon 12 Bags Black Tea (I use Lipton beca