Thanksgiving Tea 2024 Recipe

Measure and combine dry ingredients

In a medium bowl combine the black tea and rooibos. Add the dried apple pieces, dried orange peel and dried cranberries. Toss gently so the fruit distributes evenly among the leaves.

Add the cinnamon chips, whole cloves, crushed cardamom pods, allspice berries, dried ginger pieces and star anise (if using). Stir thoroughly so the spices are evenly combined with the tea and fruit.

Stir in the chamomile flowers and calendula petals; finally add the split vanilla bean (scrape a little of the seeds into the blend) or a few drops of vanilla extract and mix to incorporate. Allow the blend to rest for 10–15 minutes to marry aromas if time allows.

Heat water

Bring 4 cups (about 1 liter) of filtered water to a near-boil (just off boiling, ~95–100°C / 203–212°F).

Place the prepared tea blend (all of it) into a teapot with an infuser or into a heatproof teapot lined with a fine mesh strainer. For a stronger concentrate you can use 3 tbs tea per cup; this recipe assumes 3 tbs total for 4 cups.

Pour the hot water directly over the tea blend in the teapot. Cover and steep for 6–8 minutes for a full-bodied, spiced cup. If you prefer a lighter, more floral cup, steep 4–5 minutes.

After steeping, strain the tea into a serving pot or directly into cups to remove spices, fruit pieces and tea leaves. Use a fine strainer so small spice bits and petals are removed.

Taste the brewed tea and sweeten to preference with maple syrup or honey. Start with 1/2 teaspoon per cup and increase to taste; the recipe includes suggested serving sweeteners but adjust to personal sweetness.

Pour into warmed cups. Garnish each cup with a fresh orange slice and a whole cinnamon stick for stirring and aroma. Optionally float a calendula petal or a small slice of dried apple on top for presentation.

If serving a group, keep the teapot on a low-heat warmer to maintain temperature and re-steep the used leaves for a shorter time (2–3 minutes) if you want a second, lighter infusion.

Store any unused dry blend in an airtight container, away from light and heat — best used within 2–3 weeks for peak flavor.