Because I’m partial to Chai tea, this recipe from the Food Network caught my eye:

Spicy-Spiked Iced Tea

4 orange Pekoe tea bags

3 C boiling water

5 to 6 C of ice cubes, plus additional ice to serve

1/3 C superfine sugar, plus more if desired

1 lemon, juiced

1 orange, juiced

1 cinnamon stick

10 whole cloves

8 (1½-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.

The recipe originated from chef Rachel Ray, who has a regular program on the Food Network (30-Minute Meals).

 

This is a beverage I would love to drink during the day, so I think omitting the eight shots of rum would be acceptable. Besides, I’d hate to be pie-eyed before the sun sets…