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
- 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
- Let first 6 ingredients stand 20 minutes, keeping hot but not boiling.
- Add tea.
- Let stand 5 minutes.
- 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