It has been cold, I mean really cold in Texas this month, like down in the twenties, perfect weather for a cup of tea.
How cold has it been? It’s been so cold that the local grocery store’s end of the aisle displays are all about chili: canned chili, chili mixes, saltine crackers, and tortillas!
How cold did you say? It’s been so cold that I had to click on the car windshield wipers to swish away snowflakes!
How cold is it really? It’s been so cold that I saw my birds pecking at the discarded sunflower seed hulls frozen into the sheet of ice clinging to their bird bath!
The first thing I do on such mornings is turn on the electric tea kettle in preparation for my first cup of tea. Right under the kettle is a drawer full of an assortment of teas to fit any mood or time of day. However, recently, I’ve resurrected a long lost old recipe from the 60’s for spiced tea. Remember when Tang was so popular that the astronauts took it with them to the moon, or so the advertisement claimed? Today, you’re hard pressed to find Tang in the grocery store but have to search for a powdered orange drink instead. Why am I talking about Tang? Because it’s a primary ingredient in this spiced tea recipe.
Nevertheless, this cup of spiced tea is certainly well received on chilly days and it only takes 1-2 teaspoons per hot mug of water. Storage is easy as well. After mixing up the ingredients, store in an airtight container. I like to serve it with a thin slice of orange or lemon floating on top of the steaming cup.
It never fails; everyone who picks up a cup of this tea is drawn to its enticing aroma, bends his/her head down, inhales the aromatic steam, and blows on the surface while anticipating the first sip. Grab a friend and toast in the last month of a Texas winter with a cup of hot spiced tea sure to melt the shivers right out of your bones.
When is the last time you welcomed someone into your home with a cup of tea?
1/2 cup instant tea
2 cups instant orange drink mix
1 small packet unsweetened lemonade Koolaid
2 1/2 cups sugar
2 tsp cinnamon
1 tsp cloves
This brings back such sweet memories. I made so much tea in the 70s that it was a staple under Christmas trees all across northern Texas and southern Oklahoma! I can smell it as I read your post 🙂
yay! It does have an enticing aroma.
Me too, Elaine! In fact, I was just thinking about this tea the other day. I just might have to get the ingredients and make some! Thanks, Sheila, for this great reminder!
I’m rejoicing in all your comments ?
Thank you for bringing back wonderful memories. I am enjoying yur posts. Tell Tim hello for me and please continue posting.
Every Tuesday and Friday! Glad you’re enjoying and please share with friends who also might enjoy.
Oh, this makes me really want some.
Good! So easy to make and store. I’m having some right now as a matter of fact!
Thanks for the memories! I was just thinking about that tea this past week . I saw Tang at Walmart the other day so that will have to be on my list when I go back . ❤️
It’s kind of fun to resurrect tried and true old recipes! In the spring I’ll do a tabouli story. Stay tuned! Thanks for sharing the website with your friends. Kind of like our lives are, I’m receiving followers from all over the world?☺️
I wound getting a big container of Tang on Amazon.
That’s so funny! It’s really one of the favorite teas I serve in the cooler months, but it is also awesome over ice for a refreshing warm weather afternoon pick-me-up. It looks pretty in a glass pitcher with thinly sliced oranges floating on top.