Curl up with a book and a cup of tea, or put on your party shoes! When you combine hot chamomile tea with wine and brandy, it's like a yin-yang cocktail.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Use a zester to cut seven or eight long, thin strips of lemon peel from the lemon; juice the lemon. Wrap lemon peel strips in plastic wrap and chill until needed.

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  • In a 3-1/2- or 4-quart slow cooker combine the lemon juice, wine, water, honey, thyme, and cloves.

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  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 1-1/2 to 2 hours. (Do not boil.) Stir in brandy. Add tea bags, draping strings over sides of cooker. Cover and cook for 5 minutes more. Use a slotted spoon to remove tea bags, cloves, and thyme sprig.

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  • To serve, curl lemon peel strips by wrapping them around a chopstick or wooden spoon handle. Ladle tea mixture into mugs. Garnish each serving with a lemon peel curl.

Nutrition Facts

196 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 3 mg sodium. 39 mg potassium; 17 g carbohydrates; 0 g fiber; 12 g sugar; 0 g protein; 0 g trans fatty acid; 49 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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