I am decupboarding this one as I finished it today! I was experimenting, and I am hoping someone on here can help me because it was NOT a success.

I made a big batch of this tea, added cinnamon, cloves, and a tiny bit of nutmeg, squeezed a Clementine orange over it, and threw the peel and fruit in to simmer. I also added sugar.

This is very nearly good, yet almost undrinkable at the same time. It smells good and the sip is almost good but there is a really weird aftertaste. It was somewhat drinkable other than that while it was hot but as it cooled it was pretty terrible!

I wondered if this is bitterness coming from the orange peel?

Does anyone have a great recipe for a mulled tea that can be simmered low and slow in a crockpot? Other than the old standby of instant tea, Tang, and cinnamon?

Nicole

The oils in orange peel can be bitter, yes. Also, if you used a lot of the white pith, that will add bitterness. This may not help, but I had a chai hot toddy while on vacation. It was chai tea with a cinnamon stick, 4 whole cloves, two spirals of very thin lemon and orange peels and of course rum and tuaca. :) Perhaps using a vegetable peeler to get the peel would help. I may be completely wrong, here, but I think I have also read where the squeezing of the peel releases more of the bitter oil? Maybe get your peel off before squeezing the juice?

ashmanra

I think you are right. I did squeeze it and then toss it in the pot. I thought I had some orange extract but when I took the bottle down from the shelf it was empty. I should have used orange zest or just some orange juice concentrate. I wonder what it would be like with brown sugar?

gmathis

Just wondering aloud…could you start with an apple juice or cider base, then add your tea and spices?

ashmanra

Maybe! I have never made mulled anything so perhaps I should start there. I wish I had thought of just adding the cinnamon dolce syrup I made a while back. That probably would have been tasty.

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Nicole

The oils in orange peel can be bitter, yes. Also, if you used a lot of the white pith, that will add bitterness. This may not help, but I had a chai hot toddy while on vacation. It was chai tea with a cinnamon stick, 4 whole cloves, two spirals of very thin lemon and orange peels and of course rum and tuaca. :) Perhaps using a vegetable peeler to get the peel would help. I may be completely wrong, here, but I think I have also read where the squeezing of the peel releases more of the bitter oil? Maybe get your peel off before squeezing the juice?

ashmanra

I think you are right. I did squeeze it and then toss it in the pot. I thought I had some orange extract but when I took the bottle down from the shelf it was empty. I should have used orange zest or just some orange juice concentrate. I wonder what it would be like with brown sugar?

gmathis

Just wondering aloud…could you start with an apple juice or cider base, then add your tea and spices?

ashmanra

Maybe! I have never made mulled anything so perhaps I should start there. I wish I had thought of just adding the cinnamon dolce syrup I made a while back. That probably would have been tasty.

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I am a music teacher and homeschooling mom who started drinking loose leaf tea about five years ago! My daughters and I have tea every day, and we are frequently joined by my students or friends for “tea time.” Now my hubby joins us, too. His tastes have evolved from Tetley with milk and sugar to mostly unadorned greens and oolongs.

We have learned so much history, geography, and culture in this journey.

My avatar is a mole in a teacup! Long story…

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