Tastes Like Vintage: Spiced Tea in Dematasse Cups 8


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:

  1. Let first 6 ingredients stand 20 minutes, keeping hot but not boiling.
  2. Add tea.
  3. Let stand 5 minutes.
  4. Strain.
  5. 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:

Available at RecentHistory

 

 

Available at LookOnMyTreasures

 

Available at NorScott

 

Available at SeasideCollectibles

 

Available at SusabellaBrownstein

 

Contributed by Muriel, NorScott


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