Ellen’s Holiday Tea Blend

2 ounces Darjeeling black tea
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 cup currants/raisins
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons orange zest (rind), grated {1 orange = 2 tablespoons grated zest }
1 teaspoon vanilla powder or Madagascar-Bourbon Vanilla Extract

Place tea, cinnamon, cardamom, cloves, currants/raisins, ginger, nutmeg, orange zest, and vanilla powder in a bowl and mix together. NOTE: If using vanilla extract blend well through dry ingredients, allowing the entire mixture to dry.

Mixture will yield 20 cups of tea.

Making Tea:

• Use one teaspoon of tea mixture per each 6-ounce cup of tea. One heaping teaspoon of tea mixer per #2 T-sac may be used per 2 to 3 cup tea pot. One prepared tea bag containing leaf tea will brew 2 to 3 cups of tea.
   
• Preheat a teapot or "hot the pot" by rinsing it out with hot water. By insulating the teapot, it keeps the tea hot during the brewing process.
   
• Bring the fresh cold water to a full rolling boil. Remove from the heat quickly as to not allow the oxygen to escape from the water. Water that has been reheated gives tea a flat taste. Only boiling water can extract the full flavor and benefit from the leaves.
   
• Use one teaspoonful of tea mixture or one tea bag per cup (6 ounces) of water. Pour boiling water over the tea.
   
• Let steep for 7 to 10 minutes. Do not judge the strength of your tea by its color. It takes time for the leaves to unfold and release their flavor. If you prefer your tea less strong, add hot water after the brewing period. Always decant the tea before serving.
   
• If Chai is desired add warmed milk to taste.

Candied Orange Rind

3 or 4 thick-skinned navel oranges
1 cup granulated sugar
1 cup of cold water
1 teaspoon ground cinnamon, optional
1 teaspoon orange or almond extract, optional
Granulated sugar, for rolling the orange rinds in

Quarter the oranges and remove from the rind. Scrape to remove the flesh and all white pith. Cut lengthwise into thin 2-inch strips.

In a large saucepan filled with cold water, place rind strips. Bring just to a boil, remove from heat, and strain. Repeat this step two times.

In a saucepan over a medium heat, completely dissolve the 1 cup of sugar in 1 cup of water. Optional ingredients of orange or almond extract may be added to sugar syrup if desired for flavor. Reduce heat to low; add the orange rinds and let simmer approximately 1 hour or longer or until the orange rinds are translucent. Using a slotted spoon, remove candied orange rind, shaking off excess syrup.

Immediately toss with sugar, using fork to separate pieces so they do not touch. Place on a wire rack to cool and dry.

Store in an airtight container for one week. When ready to serve candied orange rinds may be dipped in chocolate.