photograph by Matt Hulsman

1 teaspoon whole cloves
1-inch stick of cinnamon
6 cups cold water
6 tea bags
¾ cup orange juice
2 tablespoons lemon juice
¾ cup sugar

Add spices to water and bring to a rolling boil. Add tea bags, cover and steep for 5 minutes. Strain into a heated teapot or carafe. Heat juices and sugar to boiling. Add to hot tea. Yields 6-8 servings.

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To purchase Let Us Keep the Feast II, call St. Luke’s Episcopal Church at (828) 254-2133 or email

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.