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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Credit: Kritsada Panichgul

Recipe Summary

prep:
10 mins
slow-cook:
5 hrs
total:
5 hrs 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; carbohydrates 17g; sugars 12g; vitamin a 48.6IU; vitamin c 3.5mg; folate 4mcg; sodium 3mg; potassium 39mg; calcium 10.1mg; iron 0.4mg.
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