Recipe : Spiced Russian Tea

This luxurious Russian Tea recipe is a perfect balance of warmth, citrus, and sweetness, making it an ideal drink for cozy afternoons or gatherings; especially during holiday season. Infused with Maison Gabrielle's Cinnamon Sticks, the tea gains an aromatic spice that complements the fresh lemon and orange peels, creating a deeply soothing experience. The combination of black tea, honey, and citrus gives the tea a light yet comforting flavor that relaxes the senses. The addition of star anise, optional for a touch of sophistication, elevates the infusion with a hint of exotic warmth. Easy to prepare and serve in just 10 minutes, this recipe is perfect for indulging in a moment of calm or sharing with friends and family.

Ingredients:

• 6 cups water
  - 3 black tea bags (or 3 tsp loose black tea)
  - 3 Maison Gabrielle's Cinnamon Sticks
  - Peels from 1 lemon (use strips of zest)
  - Peels from 1 orange (use strips of zest)
  - 3 tbsp honey (or more to taste)
  - 3 tbsp freshly squeezed lemon juice
  - Optional: 1-2 star anise pods for extra warmth
  - Thin lemon and orange slices for garnish
  
  Instructions:
  
  1. Prepare the tea base: In a large pot, bring 6 cups of water to a gentle boil. Add the black tea bags (or loose tea) and steep for 3-4 minutes, then remove the tea bags (or strain the tea if using loose leaves).
  
  2. Infuse with citrus and spice: While the tea is still hot, add the cinnamon sticks, lemon peels, orange peels, and star anise (if using). Simmer the tea gently for 5 minutes to allow the spices and citrus to infuse fully.
  
  3. Add sweetness and acidity: Stir in the honey and freshly squeezed lemon juice. Taste and adjust the honey if you prefer it sweeter.
  
  4. Serve: Remove the cinnamon sticks, star anise, and peels before serving. Pour the tea into cups and garnish with thin slices of lemon and orange.
  
  
  This elegant Russian tea is easy to prepare but full of vibrant citrus and spice flavors. Perfect for serving to guests or enjoying with family.

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