Spiced Tea

Makes 4 weeny servings (serving a crowd?)

4 cups water
1 stick cinnamon
2 cloves
2 tea bags
lemon and sugar to taste
ice cubes (optional)


Bring spices to boil in the water. Remove from heat, chuck in the teabags and steep for half an hour. Remove tea and spices, and be sure to get all the spices; otherwise it'll taste woody. If you're serving it iced, cool, and ice generously as it's very strong. Add lemon and sugar to taste.


A traditional Armenian recipe (the cinnamon's a dead giveaway), usually served hot.

You'll be amazed at how many patrons think this is complex concoction you've spent days preparing. Geez.


Serve it hot. Serve it cold. Make a cup. Make a vat. Cool it with mint ice cubes you've made by steeping wild mint sprigs in water and freezing the strained broth in ice cube trays.

First served: 1992?
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Last modified: © January 1996