Ginger-Peach Spiked Tea
Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
Published by Harvard Common Press
This fragrant and flavorful hot drink will keep at a good serving temperature for several hours. To serve it “unspiked,” simply omit the ginger brandy. If you can’t find peach tea, substitute another complementary tea, such as an herbal lemon tea or even regular orange pekoe tea. You could also use ginger tea to intensify the ginger flavor.
Cooking Time1 min
Cooking Methodslow cooking
Total Timeunder 2 hours
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Mealbrunch, dinner, lunch
Taste and Texturefruity, spiced, sweet
Type of Dishalcoholic beverage, beverage, punch
- ¼ cup loose peach tea leaves
- 1 quart boiling water
- 8 slices fresh ginger
- ½ cup firmly packed light brown sugar
- 1 quart peach juice
- ¼ cup fresh lemon juice
- ½ cup ginger brandy
- Thinly sliced lemon for garnish (optional)
Combine the tea and boiling water in a teapot or other heatproof container until steeped, about 10 minutes.
Strain the tea into the slow cooker and add the fresh ginger, brown sugar, peach juice, and lemon juice. Cover and cook on Low until hot, 1 to 2 hours.
When ready to serve, scoop the ginger slices out of the liquid and add the ginger brandy. Turn the heat down to the Keep Warm setting if your slow cooker has that function; otherwise, keep it on Low to serve. Float lemon slices on the top, if desired.
2004 Robin Robertson