Any good chef knows that flavors truly make the dish – and that’s the concept behind the new cookbook Infusing Flavors by Erin Coopey. We’re going to be sharing recipes from this cookbook all week to tempt your tastebuds, starting with this comforting cup of tea:
Recipe by Erin Coopey and reprinted from “Infusing Flavors” with permission.
2 cups water
3 teaspoons loose-leaf (or 2 teabags) black tea
1 orange, cut into ¼ -inch-thick slices
10 whole cloves, divided
Honey or sugar, if desired
Fill a ceramic teapot with hot tap water to preheat it.
Place 2 cups of water in a kettle or pan. Heat the kettle over high heat.
When the water is just under a boil, empty your teapot and add 5 or 6 orange slices, 6 cloves, and the tea. (I like to let my tea float freely in my teapot, but you can use a tea ball or infuser if you prefer.) Fill the teapot with hot water from the kettle. Let steep for 3 to 5 minutes.
While the tea is infusing, place a slice of orange and a clove or two into each teacup. Strain the tea through a fine strainer into the orange-filled cup. Add sweetener, if using, and serve.