Spicy-Spiked Iced Tea

Recipe courtesy Rachael Ray
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 8 servings

4 orange Pekoe tea bags
3 cups boiling water
5 to 6 cups of ice cubes, plus additional ice to serve
1/3 cup superfine sugar, plus more if desired
1 lemon, juiced
1 orange, juiced
1 cinnamon stick
10 whole cloves
8 (1 1/2-oz) shots of light rum
Lemon wedges, for garnish

Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3
cups boiling water and steep tea 5 minutes. Fill a large pitcher with ice
cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice,
cinnamon stick and cloves. Pour hot tea over ice and stir with wooden
spoon until most of the ice dissolves and tea has been quick-cooled. Serve
or chill until ready to serve. When ready to serve, pour into a tall glass
filled with more ice, a shot of light rum. Pour spicy iced tea through a
strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass
with tea. Serve tea with extra sugar and lemon wedges. Food Television
Network

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