This fruity beverage is brewed in a slow cooker. Black tea and fruit juice are infused with loads of spicy flavor from a cinnamon- and ginger-filled spice sachet. Serve it to take the chill out of the winter air.
Nutrition per serving may change if servings are adjusted.
6 inches stick cinnamon, broken (see Tip)
1 tablespoon chopped crystallized ginger
4 cups brewed black tea
4 cups orange-peach-mango juice or orange juice
Cinnamon sticks (optional)
For spice bag, cut a 6- or 8-inch square from a double thickness of 100%-cotton cheesecloth. Place the 6 inches of broken stick cinnamon and the ginger in center of cheesecloth square. Bring corners of cheesecloth together and tie with clean cotton string.
In a 3½- to 4½-quart slow cooker, combine tea and juice (see Tip). Add spice bag to tea mixture in slow cooker.
Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Discard spice bag. Ladle tea into cups. If desired, garnish with additional cinnamon sticks.
Tips: To break cinnamon sticks, place in a heavy plastic bag and gently pound sticks with the flat side of a meat mallet.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Variation: Saucepan Method: In a large saucepan, combine tea, juice and spice bag. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes.