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Orange-Ginger Tea, Wet or Dry

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Makes 4 servings 1x

Time 15 to 25 minutes

Units Scale

Ingredients

  • 2 cups freshly squeezed juice from any oranges
  • 1 to 2 tablespoons loose leaf black, green, or herb tea (or 2 or 3 tea bags)
  • 5 nickel-size coins fresh ginger (don’t bother to peel)
  • 1 3-inch cinnamon stick
  • 1 or more oranges and other citrus for garnish
  • Sugar to taste
  • 6 to 8 ounces rum, whiskey, or tequila (optional)
  • Ice (optional)

Instructions

1. Put the orange juice in a small pot with 2 cups water and add the tea, ginger, and cinnamon. Turn the heat to medium and heat until steam rises from the surface. Turn off the heat and cover; let steep for 5 to 15 minutes, depending on how strong you want it.

2. Remove strips of zest from the citrus garnish, peel the fruit and slice crosswise into wheels, separate into segments, or chop them—however you’d like. Skewer on long toothpicks or swizzle sticks or spoon them into the bottom of four serving glasses.

3. Strain the tea; return to the pan and reheat gently. Add the liquor and sugar to taste. Serve immediately or refrigerate and serve cold over ice.

— Recipe adapted from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition