Russian Tea (a/k/a Spiced Tea)

Prep Time

20 minutes (give or take)

Prep Notes

Growing up my mom made this tea with Tang.  However, this truly from scratch recipe is far superior (and healthier) than the version of my youth.  It is absolutely delicious year round.

Cooking Time

10-12 minutes


6-8 (6 oz cups)


8 tsp of loose black tea (we recommend Earl Grey from Spice & Tea Merchants of Asheville)

5 cups boiling water

1/2 cup water

3/4 cup of organic sugar or honey

6 whole cloves

1 cinnamon stick

1/4 cup fresh orange juice (strained)

1/2 cup fresh lemon juice (strained)


Place the loose leaf tea in an infuser and then place the infuser in a heat proof container.

Boil 5 cups of water and pour over the tea infuser and let steep while prepping the balance of the recipe.

In a medium saucepan, bring the following ingredients to a boil.:  1/2 cup of water, sugar (or honey), cloves and cinnamon stick.  Boil for one minute only.

Remove cloves and cinnamon and pour into a large mixing bow.

Add the orange and lemon juices to the spice & sugar infusion.  Stir well.

Remove the tea infuser and pour tea into the spiced infusion and juice mixture.

Serve warm! 

Can be stored in the refrigerator and gently reheated.


This recipe can be made into a "hot toddy" by adding a 1/2 to a full shot of Bourbon to each cup of tea.


Lana Stuart