In WITF's Kitchen with Chef Donna Desfor

Recipe: Tea Toddy’s for Aprés Thanksgiving

Written by Donna Marie Desfor, Culinary Consultant and Chef | Nov 16, 2011 6:50 PM

Recipe: Cranberry Apple Tea Toddy
Makes 4 servings

Ingredients
Generous 2 to 3 cups Apple Cider
Tea sachet made by cutting a piece of cheesecloth to an 8” x 8” square, placing 1 tablespoon of cranberry- or apple-based loose tea* in the center and securing with kitchen twine
¼ to ½ cup Amaretto liqueur

Optional for infused whipped cream garnish: 1 cup heavy cream infused with 1 tablespoon tea leaves, heated until just warm.  Let steep until well infused.  Chill and whip or place in a whipped cream canister.

Preparation
Place apple cider in a large microwave-safe bowl and heat until just boiling.  Remove and add tea sachet.  Allow to steep about 5 to 10 minutes until well infused with tea flavor.  Ladle infused cider into hot mugs and add about 1 to 2 tablespoons Amaretto liqueur to each much.  Finish with a dollop of infused whipped cream.  Serve hot.

*For this recipe I chose The Spice and Tea Exchange Cranberry Apple Tart Tea because it’s all natural made with cranberries, apples and hibiscus leaves.  A 4-ounce package makes a pitcher of sangria, 8 toddys, with enough left over for you to enjoy in a cup or two. 

Copyright © 2011 Donna Marie Desfor and There’s a Chef in My Kitchen, LLC. All Rights Reserved.
Copyright © 2011 WITF, Inc.  All Rights Reserved.

Published in Donna Marie Desfor

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