ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Honey Iced Tea

Yield Makes about 8 drinks
This spiced tea was inspired by Indian chai, a blend of tea, milk and ground spices--cardamom, cinnamon, cloves and ginger. It has to steep overnight, so plan accordingly.

Ingredients

  • 1 quart water
  • 8 Earl Grey tea bags
  • 8 cinnamon sticks, broken into pieces
  • 8 cardamom pods, crushed
  • 2 tablespoons coriander seeds, crushed
  • 2 teaspoons anise seeds, crushed
  • 2 teaspoons allspice berries, crushed
  • 1/2 to 1 teaspoon black peppercorns, crushed
  • 3 tablespoons honey
  • Lime wedges, thinly sliced oranges and cinnamon sticks, for garnish

How to Make It

  1. Bring the water to a boil in a medium saucepan. Add the tea bags, remove from the heat and let steep for 20 minutes; discard the tea bags. Reheat the tea and pour it into a heatproof bowl. Add all of the spices, cover and let steep overnight.

  2. Strain the tea into a medium saucepan. Reheat the tea and stir in the honey; let cool. For each drink, pour the spiced tea over cracked ice. Garnish with a lime wedge, an orange slice and a cinnamon stick and serve.

  3. Make Ahead: The strained and sweetened spiced tea can be refrigerated for 3 days.

  4. Notes: Variation: Add a shot of Mount Gay rum to each drink.