Spicy-Spiked Iced Tea Recipe - Cooking Index
Spicy-Spiked Iced Tea Recipe - Cooking Index
| 4 | Orange Pekoe tea bags | |
| 3 cups | 711ml | Boiling water |
| 5 cups | 1185ml | Ice cubes - (to 6) - plus |
| Additional ice to serve | ||
| 1/3 cup | 65g / 2.3oz | Superfine sugar - plus more if desired |
| 1 | Lemon - juiced | |
| 1 | Orange - juiced | |
| 1 | Cinnamon stick | |
| 10 | Whole cloves | |
| 8 | Light rum - (1 1/2 oz ea) | |
| Lemon wedges - for garnish |
Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes.
Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve.
When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges.
This recipe yields 8 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D31) - from the TV FOOD NETWORK
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