Citrus Herbal Tea Yield: 2 cups. 2 cups of water ¼ cup fresh mint leaves, plus more for garnish 2 to 3 sprigs thyme 2 (1-inch) pieces lemongrass, minced 2
Citrus Herbal Tea
Yield: 2 cups.
2 cups of water
¼ cup fresh mint leaves, plus more for garnish
2 to 3 sprigs thyme
2 (1-inch) pieces lemongrass, minced
2 slices fresh orange
Add all ingredients to a teapot or split evenly between two teacups. Bring 2 cups of water to a boil and pour water over ingredients. Steep for 15 minutes. Strain tea, garnish with mint leaves, and serve hot.
Hot Mulled Cider
Yield: 8 cups.
½ gallon fresh, unfiltered apple cider
12 whole cloves
4 cinnamon sticks, plus more for garnish
15 allspice berries
¼ teaspoon ground nutmeg
½ teaspoon ground cardamom
2 tablespoons brown sugar (not packed)
2 whole star anise
Pour apple cider into a 3-quart saucepan, cover, and turn heat on medium-high.
Using a vegetable peeler, scrape 8 thick strips of rind from the orange and set aside. Cut the peeled orange in half and press 6 cloves into it.
Place orange halves, the remaining cloves, and the rest of the ingredients into the saucepan with the cider. Cover, heat the mulled cider mixture to a simmer, and reduce heat to low. Simmer for 20 minutes.
Use a fine mesh sieve to strain the orange, cloves, and other spices from the cider. Serve hot. Add a cinnamon stick and reserved orange peel to each cup, if desired.