Russian Iced Tea Food

HOT SPICED TEA (TANG-BASED, AKA RUSSIAN TEA)

Steps:

• Mix all ingredients thoroughly. A food processor makes this effortless, but I managed with a blender for years, and have even stirred it together by hand when necessary-- although it's not quite as pretty when done that way.
• To enjoy: stir 2-3 heaping teaspoons into a mug of hot water and adjust to suit your own taste. Ahhh!
• This mix starts to harden in the jar after six months or so, so drink up! Servings and Yield are approximations only.

RUSSIAN TEA

Steps:

• In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.
• To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

INSTANT RUSSIAN TEA

Steps:

• Mix all ingredients well and store in tightly closed container.
• Add to hot water as many teaspoons as desired to taste.

RUSSIAN ICED TEA

Steps:

• Bring sugar and cinnamon sticks to a boil with one quart of water over medium heat; simmer 20 minutes.
• Remove zest from oranges and lemons, reserve.
• Squeeze juice from oranges and lemons, reserve.
• Remove cinnamon sticks and add fruit juices and zest, cooking 5 minutes more.
• Remove from heat and strain.
• Steep tea bags in 2 cups of boiling water; cool.
• Mix together tea with fruit juices and 2 quarts of cold water.
• Serve cold, over ice.

RUSSIAN TEA

Steps:

• In a slow cooker, combine the sugar, pineapple juice, orange juice and lemon juice.
• In a large measuring cup, place the tea bags, cloves and cinnamon sticks.
• Pour the hot water over the tea bags and let it steep for 5 minutes.
• Strain the tea into the sugar and juice mix. Discard the cinnamon sticks and cloves that you strained out.
• Add 2-3 quarts of hot water, to taste. Add 2 quarts in immediately, then add more water until you get the taste you'd like.
• Add the 2 remaining cinnamon sticks to the tea and cover the slow cooker. Cook on low until heated through.
• To garnish, slice an orange into thin slices, then halve or quarter them if you'd like. Push a whole clove into the orange slice and place it in the cup on top of the tea.
• You can also serve the tea from the slow cooker. You can decorate the top with orange slices and cinnamon sticks if you'd like.

RUSSIAN TEA MIX

Steps:

• Mix all ingredients together. Store in an airtight container.

RUSSIAN TEA RECIPE

Steps:

• Mixing all of this creates quite a bit of dust. I decreased this problem by using a gallon size ziploc bag.
• Pour all ingredients into your plastic bag. Of course a large bowl will also work.
• Mix ingredients well, either stirring or shaking it around in a well sealed ziplock bag.
• Store in the baggie or in any container that keeps moisture out.
• Mix 3 to 4 tablespoons of your new mixture into your mug or glass of hot water or cold water, about 1 cup. Adjust accordingly.

RUSSIAN TEA MIX

Steps:

• Combine all ingredients; mix well. Store in an airtight container. To serve, add 2 tablespoons mix to 3/4 cup boiling water; stir.

RUSSIAN TEA MIX

Steps:

• Add the Tang, sugar, instant tea mix, Koolaid packet if using, and spices together in a large bowl.
• Stir until well mixed.
• Blend in the cinnamon candies.
• Store in an airtight container in the pantry.
• To make tea: Use 3 teaspoons of mix to 1 cup of boiling water.

RUSSIAN TEA MIX

Steps:

• In a medium size bowl, combine the orange powder drink mix, sugar, instant tea, cinnamon and cloves.
• Pour into a pint jar and tighten the lid.
• To serve: Add about 2 Tablespoons per 10 ounces of hot water. Adjust according to your taste.

REAL CITRUS SPICED RUSSIAN TEA (VIDEO)

Steps:

• In a pot, combine the water, oranges, lemons, cinnamon, cloves, nutmeg and sugar and bring to a boil. Boil for about 5 minutes and remove from heat.
• Add the tea bags into the mixture and allow to steep covered for about 5 minutes. Remove the fruit, spices and tea bags (without squeezing out the bitter tannins out of the bag).
• Taste and adjust sugar to taste. Serve immediately, reheat if necessary.

RUSSIAN ICED TEA

Steps:

• Pour a quart of boiling water over the tea and steep for 3 hours. Make a syrup of the sugar and 1 cup of cold water by boiling for 10 minutes. Add the mint leaves and infuse for 2 hours or until the tea is ready. Strain tea and syrup and combine with the lemon juice. Serve in 12- or 14-ounce glasses filled with crushed ice. Garnish with lemon slices and mint sprigs and dust the top with powdered sugar. Without the garnish, this brew will keep for several days in the refrigerator.