Hot Spiced Cider Tea

• 2 (4-inch) cinnamon sticks
• 1/2 teaspoon whole black peppercorns
• 2 to 3 whole cloves
• 3 to 5 whole cardamom pods
• 5 coin-size pieces fresh ginger
• 2 (1-inch) strips fresh orange peel
• 2 (1-inch) strips fresh lemon peel
• 5 cups cold water
• 4 bags orange-pekoe tea
• 3 cups apple cider
• 1 orange, juiced

1. Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan.
2. Transfer to a medium saucepan, add Combine the ginger, citrus peels.
3. Put the crushed spices in a medium saucepan and add the water.
4. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes.
5. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.
6. Remove the tea bags, and add the cider and juice of 1 orange.
7. Return the pan to a medium heat and warm, taking care not to let the tea boil.
8. Serve hot.
9. In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association.
10. As with all sweets, moderation is important.

cinnamon sticks, whole black peppercorns, cloves, cardamom pods, ginger, orange peel, lemon peel, cold water, orangepekoe tea, apple cider, orange

Taken from www.foodnetwork.com/recipes/food-network-kitchens/hot-spiced-cider-tea-recipe.html (may not work)