THE FESTIVAL CARNET
Orange and Cinnamon Christmas Tea
A black tea scented with fresh orange, cinnamon and cloves, infused in two steps.
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Infuses spices first, then tea: cinnamon needs more time than black tea leaves. This separation avoids leaving the tea in the water for too long and getting a bitter drink.
Uses an orange whose skin is clean and suitable for food use. Plan four cups of 200 ml. This tea naturally contains caffeine; for a tea-free version, choose the spice infusion recipe rather than promising that this preparation is decaffeinated.
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The preparation step by step
Measure the water
Pour 800 ml of water into a small saucepan. Prepare a teapot that can hold 1 liter and four cups of 200 ml so that you do not have to prolong the infusion during service.
Take the zest
Wash the orange then take three strips of zest with a vegetable peeler. Avoid the white part under the peel, which would give unnecessary bitterness.
Measure the tea
Weigh 6 g of natural black tea. Place the leaves in a filter large enough so that they can spread freely; do not close the leaves.
Prepare the spices
Place a cinnamon stick and two cloves next to the pot. Use them whole: a fine powder would be difficult to remove from the drink.
Heat the flavour
Add the zest and spices to the water. Brings to a gentle shudder and then lets it heat up for five minutes, without greatly reducing the liquid.
Let the spices infuse
Turn off the heat and cover the pan for five minutes. This rest extracts the flavour before the arrival of the tea, without imposing a long infusion.
Filters perfumed water
Pour the hot water into the teapot retaining cinnamon, cloves and zests with a colander. Spices do not stay in the cups.
Infuse the tea
Submerge the filter containing the 6 g of tea in still warm water, around 90 °C. Let it steep for three to four minutes, or the time indicated on the tea bag chosen.
Remove the leaves
Remove the filter completely at the end of the infusion. Slowly stir the teapot. If you use honey, add the 20 g now and mix until dissolved.
Serve the four cups
Spread the tea in the cups and let cool slightly before drinking. An already filtered drink can wait a few minutes without the leaves continuing to release bitterness.
Conservation. Serve preferably immediately. If you keep a rest, cool it quickly and refrigerate it covered until the next day.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Adapts time to tea
The leaves and sachets do not always extract at the same speed. The time recommended by the manufacturer completes the mark of three to four minutes.
Do not press the filter
Drain the leaves without crushing them. A prolonged infusion not only gives more fragrance, but also more bitterness.
Questions Before You Start
Can I use green tea?
Yes, but follow its temperature and brewing time, usually different from those of black tea. Keep the spice infusion separate.
Is it a caffeine-free drink?
No, black tea contains caffeine. Choose the recipe without tea leaves for a spice infusion.
Should we dry the zest?
No, the three strips of fresh zest are used directly after washing the orange.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.
To vary a zest, choose another citrus fruit washed and intended for this use, keeping the same amount. Does not automatically replace juice, whose acidity can change the preparation.
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