Russian Tea

Russian Tea, aka spice tea, is a winter staple in my home. Summoned by the first cool breath of fall, it’s simple and delicious, warming body and soul.

When my mother emigrated from Korea to the United States, the Fleming family, Dean and Doris, and their two young daughters, Debbie & Susan, welcomed her into their home in Sitka, Alaska. At that time most Sitka kitchens were stocked with non-perishable items, and Russian Tea, made with Tang and instant tea, was a favorite in the Fleming household. It soon became one for their new “sister,” Susie Lee.

Here’s the recipe I copied from my mom, with my tweaks. Doris would add Red Hots candy for a little kick. Russian Tea also makes an easy and welcome gift.

• 1 cup Tang

• 3/4 cup instant tea (I use decaf)

• 1 cup sugar (to taste, can be omitted)

• 1 tsp cinnamon

• 1/2 tsp cloves

Just add a heaping tablespoon (or two) to a mug of boiling water and you’re set up for a cozy evening.