This week’s Tastes Like Vintage post is from NorScott.
Autumn is the perfect time for serving spiced tea… and I found the perfect recipe in Helen Corbitt’s Cookbook, vintage 1966.
What I found even more interesting was her suggestion to serve it in punch or demitasse cups. What a lovely idea for those delightful little cups. I had always thought they were just for serving strong coffees. Wouldn’t this be just perfect for a bridal shower!
Spiced Tea Mix
INGREDIENTS:
- 6 quarts boiling Water
- 1-1/2 pounds Sugar
- 2 Lemons, juice and rind
- 4 Oranges, juice and rind
- 4 teaspoons Whole Cloves
- 8 Cinnamon Sticks
- 3 tablespoons Tea
DIRECTIONS:
- Let first 6 ingredients stand 20 minutes, keeping hot but not boiling.
- Add tea.
- Let stand 5 minutes.
- Strain.
- Serve from a tea urn in punch or demitasse cups
Serve Spiced Tea in Demitasse Cups
The cookbook that inspired this article – Helen Corbitt’s Cookbook
Mix and match these demitasse cups to make your guests feel very special:
Contributed by Muriel, NorScott
This warms my tummy and my heart! Thanks so much!
I love this yummy, warm tea. It is even more enjoyable in a pretty cup!
This recipe sounds delicious! I think it would make great hostess or party gifts presented in Mason jars along with the recipe and any one of the beautiful cup and saucer sets shown here. Can’t wait to try it out.
Sounds delicious! Thanks for sharing the recipe and these great items!
This recipe sounds yummy and perfect for this time of year and all those pretty cups and saucers makes me want to drink tea!
Nicely done! Beautiful collection of cups and saucers. I’ll have to try the tasty sounding tea recipe, especially now with the cooler weather. It looks like it would be delicious as iced tea too….but maybe next summer.
I remember this spiced tea mix from the 70s! Ladies would put it in pretty jars and give it as a gift 🙂
Mmmmmm!
Love this~ off to BREW!
…and to check out the cookbooks and tea cups from fellow Vesties =D