The season of tea is here in force. The air is filled with icy snow that blows against the windows as we snuggle down into fuzzy slippers and watch Netflix in front of a flickering fire. But duty calls and we head to work and the gym and our kids go back to school. Next thing you know you’re reaching for the tissues and the box is empty. In fact all the boxes are empty and half the family is coughing. It’s time to brew up some Lemon Ginger Tea and kick the cold to the curb.
When I got a cold as a child my Mom would mix a couple teaspoons of lemon juice and honey in a tiny glass and let me drink it. I loved it – sweet and sour and intensely flavored. My kids however, are not fans. Because of that I really doubted they would drink this tea. To my surprised they loved it! I let mine brew for a few hours because we were busy and warmed it up on the stove with a couple spoons of sugar and poured it into these little china teacups. Winter tea heaven.
It has suddenly started to feel like winter here in Ohio. We’ve had days of rain and even a few snowflakes. This is time of year when I start digging in the freezer for last year’s cranberries so we can cuddle up on the couch with cups of Cranberry Spice Tea! I saw a recipe similar to this one in a tiny holiday flip book on the counter of a local bulk food store years ago. It sounded delicious and I wanted to make it, but I could never find that little book or recipe again. The store is closed now but I’ve been making my Cranberry Spice Tea for several years now.
Disclosure: this post includes affiliate links, if you click through one of my links and buy something I make a small commission. Thanks for helping me keep this blog running!
Contrary to it’s name there’s no actual tea in this recipe. I have seen some recipes like this with black tea or apples but I’ve never tried it. This tea is so fresh and bright with its tart cranberry base mellowed with orange juice and spiced with cinnamon and cloves. To me this is the taste of the Holiday and winter seasons rolled up in a drink.
I feel like we’re overdue for a post about tea, so today we’re making Homemade Spiced Chai! I first started drinking tea soon after we moved to Kathmandu. At that time I was 9 and chai or chiya as we said in Nepali, was integral to socializing in our new culture. When we went shopping bargaining took place over a cup of tea. Once we moved out into the village to work at the NGO hospital, teatime was usually around 10 am. Everyone stopped working and took a break for a half hour and drank tea together. Sometimes I would go down to the hospital and have tea with the staff, other times we had our tea at home as a recess from school.
One such experience has always stuck in my memory. My dad and I had driven eight hours to the nearest city to pick up some car parts. We arrived late in the evening and were offered tea while they got our parts from storage. Now, when I say store I mean one of the little store fronts you see in pictures of Asian countries. A small room facing the street with a metal garage door that pulls down and locks when you close for the night. This one was spare, dark and full of car parts, much like a small warehouse. They offered us “special” tea, whatever that meant, and we accepted of course. Lo and behold out comes a china chocolate pot. Decorative, fancy and accompanied by demitasse china cups!