Spiced Orange Tea

Steps

1. With a vegetable peeler, take 4 wide strips of zest from 1 orange, leaving the white part behind. Squeeze the oranges until you have 1 cup of juice. Squeeze 2 tablespoons of juice from the lemon.
2. Put the water, sugar, zest, cinnamon sticks, cloves and star anise in a large saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Turn the heat to low, cover and simmer for 10 minutes, until it smells of spice.
3. Take the pan off the heat and add the tea bags. Steep for 5 minutes, until the tea is a deep amber. Lift out the bags without squeezing them so the tea stays smooth.
4. Pour the tea through a fine-mesh strainer into a bowl and throw away the spices and zest. Return the tea to the pan.
5. Stir in the orange juice and lemon juice. Warm over low heat just until steaming, 2 to 3 minutes, without boiling, so the juice tastes fresh. Taste and add more sugar, 1 tablespoon at a time, if you like it sweeter.
6. Pour into teacups or mugs, add an orange slice and serve hot.

Good to know

• Make ahead: Cool it, cover it and keep it in the refrigerator for up to 4 days. Rewarm it by the cup or in a pot over low heat. For a party, keep it in a slow cooker on low with the lid on.
• For an evening pot with less caffeine, use decaf black tea or rooibos bags.
• Honey can replace the sugar. Leave the sugar out of the pot and stir in 1/3 cup honey with the juices.
• Some Southern cooks add a splash of pineapple juice. Stir in 1/2 cup with the orange juice if you like.