Can I just say, for the record, I have no idea why this is called Russian Tea? I don’t. But I DO know why I’ve kept this recipe, written on orange construction paper, for so long: it is SO GOOD. I used to be a preschool teacher, and the teacher in the next room over gave me this recipe forever ago. Every year I make it it’s just as good as I remembered! There are a lot of versions floating around out there, but this one has never failed me. You will need:
- 2 cups Tang mix
- 1/3 cup lemonade mix
- 3/4 cup instant tea (recipe says decaf; I use fully leaded because I have a 3 year old)
- 2 cups sugar
- 2 tsp. cinnamon
- 1 tsp. ground cloves
Then just mix it all in a bowl and store in a jar — so easy that this is a great project for the kids to help with. To serve, pour one cup of hot water over 1 Tbsp. of tea mix (grownups only with the boiling water, obviously).
This mix looks very pretty in little jars for presents, along with some sugar spice craisin nuts.
I must confess, though, my favorite thing to do with this tea is to enjoy a steaming cup of it in the afternoon with a little plate of cookies. It’s downright civilized, I tell you. My two favorite accompaniments for Russian tea this year are these buttered rum meltaways from Erin’s Food Files, and these shortbread cookies from The Novice Chef, my two bloggie sisters in crime. Try them… you won’t be sorry!