Best Orange And Cinnamon Iced Tea Recipes

ORANGE AND CINNAMON ICED TEA

Steps:

• In a medium pot, bring 8 cups of water to a boil.
• Once the water boils, add the tea bags and remove from heat.
• Let the tea steep for 4 minutes.
• Remove tea bags and let the brewed tea cool.
• Once the tea is cooled, add the orange-cinnamon syrup. Mix thoroughly. Transfer to a serving pitcher and add ice.
• Serve and enjoy!
• To Make the Syrup:.
• In a small saucepan, mix the water, orange juice and sugar. Add the cinnamon sticks and orange zest.
• Turn heat to medium-high. Stir mixture frequently until it comes to a boil.
• Once the mixture boils and the sugar has dissolved, remove saucepan from the heat.
• Allow the sugar mixture to cool. It will thicken a bit once cooled.
• Strain mixture to remove cinnamon sticks and any large pieces of orange zest.
• Add cooled sweetener to brewed tea.

KUWAITI CINNAMON-ORANGE ICED TEA

Steps:

• Make the tea: Combine 8 cups water, the orange peel and cinnamon stick in a saucepan over low heat and bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea; don't remove the cinnamon stick or the orange peel yet.
• Meanwhile, make the syrup: Combine 1 cup water, the sugar and ginger in a small saucepan over low heat and bring to a boil without stirring. Once boiling, turn off the heat. Rip the mint leaves and stalks into pieces and drop into the syrup. Let cool to room temperature, about 20 minutes. Strain the syrup, discarding the mint and ginger.
• Strain the tea into a pitcher. Add the mint syrup according to your taste buds and stir. Serve in tall glasses over ice and garnish with orange slices and cinnamon sticks, if you like. Sip languorously.

CINNAMON ORANGE BLACK TEA RECIPE BY TASTY

Steps:

• Combine the black tea, orange peel, and cinnamon. Store in an airtight container for up to 1 month.
• To brew, steep 1-2 teaspoons of the tea blend in 8 ounces (240 ml) of hot water for 5 minutes. Serve warm or over ice.
• Enjoy!

HIBISCUS TEA

Steps:

• Bring water to light boil, turn off heat add the hibiscus flowers and cinnamon sticks. Cover and steep for 20 minutes.
• Strain tea into desired container, add sugar and orange slices and serve over ice. Garnish each glass with a lemon slice.
• Chef Notes: This tea recipe can easily be doubled for a larger serving. When using herbs in tea making, longer is not better. Heating the herbs for extended time can release unfavorable qualities and bitterness found in herbs. The key is to add MORE herbs to strengthen flavor.

SWEET ICED CINNAMON TEA

Steps:

• Put the cinnamon candies in the bottom of the container/well the tea bags go in Put tea bags on top of them.
• Fill the water well of the Iced Tea Pot with water.
• If you don't want to have ice in the pitcher while tea is brewing, you can fill water well a second time.
• Turn the Iced Tea Pot on.
• As tea is brewing, make sure candies are melting.
• You might have to help them along with a fork or spoon.
• If a sweeter tea is desired, put the sugar in the 1/2 cup water and mix well to dissolve sugar.
• Pour into pitcher of tea and stir.
• Pour tea over ice in tall glasses.
• Can also be poured into a cup and heated in a microwave oven for hot tea.

CINNAMON AND ORANGE "TEA"

Steps:

• Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.