Russian Tea

This is a warm drink, similar to mulled cider, that my mother used to make every holiday season. She called it Russian tea, but I’m not really sure where the name came from.

I wasn’t so fond of it back then — it was just a little too sweet for my taste — but it was a ritual that the family could always count on, Thanksgiving through Christmas. The one thing I did love about it was the aroma that filled the kitchen. This is her recipe, but I cut the sugar in half. It’s great around the campfire or in a thermos to take along for fall or winter hikes, hunting or ice fishing. 

1 quart water

6 tea bags

2 ½ cups pineapple juice

1 ½ cups orange juice

6 tablespoons lemon juice

2 cups sugar

4 cups water (for dilution)

Boil tea bags in quart of water. Once the tea steeps for about 5-7 minutes, add the remaining ingredients and heat until boiling point. Let cool a little and serve. Can be kept in the refrigerator and reheated for days. 

Yield: 8 or 9 cups

Prep time: 5 minutes

Cook time: 10 minutes