I start my day with coffee - and lots of it. I'm not sure whether the raging headache I had early this week was a side effect of a pesky 24-hour stomach virus or caffeine withdrawal, since coffee didn't have its usual appeal. Maybe it was a bit of both.
But, on these cold afternoons and evenings, I switch to other hot drinks. Among my favorites is Spiced Tea. It's a concoction I've been drinking since I was a child.
My Mom used to concoct the mix each winter. When I'd get home from school, I'd go to the Lazy Susan and spin it until the glass jar of mix was revealed. A little hot water and a little mix: Pure perfection on a cold winter day.
Christmas in the Country pal. Sometimes, decorated jars have a place on the goody sale table at our annual church bazaar.
Cinnamon and cloves are the fragrances of wintertime. It's the perfect beverage to drink while burrowing under a fleece blanket reading a book and trying to forget there's snow on the ground and a north wind blowing. Enjoy!
From the Byers United Methodist Church Cookbook1 jar Tang (19.7 oz.)
1 jar lemon-flavored instant tea (4.4 oz.)
5 1/4 cups sugar (or equivalent amount of sugar substitute)
4 tsp. ground cinnamon
1 tsp. ground cloves
Mix all together in large bowl. Store in covered jars. Use 3 heaping teaspoons full per mug of hot water (or more or less to taste).
Note: The ounces in Tang and tea change throughout the years, but it's not like baking a cake. This mix isn't an exact science.