Exact quantities, then the method.
Brewed properly, Spiced Winter Red is basically a mulled cup without the faff: it's a Rooibos base already blended with warming spice, so a full rolling boil and a good long steep pull out the cinnamon and clove without a trace of bitterness, since rooibos can't over-brew.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the The Standard Spiced Winter Red Cup recipe. Canonical: https://teas.co.uk/recipes/iced-tea/the-standard-spiced-winter-red-cup/
It uses Teapigs Spiced Winter Red, a caffeine-free spiced rooibos blend. One mug, a few minutes, and warming whatever the time.
You'll need
- 1 Teapigs Spiced Winter Red tea temple
- 250ml freshly boiled water, a full rolling boil is fine
- 1 thin slice of orange, optional
- 1 teaspoon honey, optional
- A splash of warm milk, optional, for a creamier cup
Method
- Warm the mug with a little hot water and tip it out, so the brew holds its heat for the long steep the spice needs.
- Add the temple and pour over the full rolling boil. Rooibos is not a true tea, so 100C draws out the spice and red colour without bitterness.
- Drop in the orange slice if using and steep 6 to 7 minutes. The longer the steep, the deeper the cinnamon and clove; rooibos cannot over brew.
- Press the bag against the side and remove it, along with the orange.
- Stir in honey if you want it sweeter, though the spice often carries enough.
- Drink as is for a clean spiced cup, or add a splash of warm milk for a mulled, creamier version.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Spiced Winter Red, 15 Tea Bags 37.5g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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