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On our Farm, we use words like “natural”, “organic”, “homegrown”, and “wholesome”.
This isn’t that recipe.
Fortunately, we also use words like “comfort”, “tradition” and “memories”.
This is that recipe.
When I was a kid, my Mama would make this recipe. She called it “Russian Tea”. I have no idea why she gave it that name. Do the Russians really drink Tang?? Or instant iced tea? Do they have lemonade mix?? I really have no idea. Years later I found the same recipe in a church cookbook. You know, the kind that all the grandma’s of the church get together and write and publish and hand out at the WMU meetings and after services on Sunday morning. Anyway, in this sweet little cookbook the recipe was titled “Fireside Tea”. I liked it. It makes me think of crisp and quiet fall mornings (my favorite kind), sitting next to the woodstove with this hot bit of orange, citrus-y spice warming my hands and fuzzy socks warming my feet. Sigh…
So, every year, before the first day of school, I mix up a batch of this Fall Fireside Tea so it’s ready to sip during early morning reading time or a mid-morning muffin break.
Maybe you’ll find a tradition in a cup like I did. Missing my Mama today… sharing a cup of tea with her in my mind and in my heart…
Fall Fireside Tea
- 1 (18ou) Container Tang
- 3/4 Cup Instant Tea
- 3/4 Cup Granulated Sugar
- 6 Tbsp Lemonade Drink Mix
- 2 tsp Cloves
- 1 tsp Cinnamon
- Put all ingredients into a bowl and thoroughly combine.
- Store in an airtight container.
- For one cup of tea, us 2-4 teaspoons of mixture to one cup of boiling water.