Ideal for a chilly spring morning, this comforting beverage is one of my slow-cooker staples.
—KAREN LARA KAMLOOPS, BC
PREP: 15 MIN. • COOK: 2 HOURS • MAKES: 21 SERVINGS (3/4 CUP EACH)
2 quarts water
2 quarts unsweetened apple juice
1 cup packed brown sugar
4 individual black tea bags
4 cinnamon sticks (3 inches)
1 tablespoon minced fresh gingerroot
1 tablespoon whole allspice
1 tablespoon whole cloves
1. In a 6-qt. slow cooker, combine the water, apple juice, brown sugar and tea bags. Place the cinnamon sticks, ginger, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in slow cooker.
2. Cover and cook on high for 2-3 hours or until heated through. Discard tea bags and spice bag. Serve warm in mugs.