Diabetic Living (USA) - - Recipes -

Spiked Cin­na­mon-Cider Iced Tea SERVES: 8 AC­TIVE : 10 min. TO­TAL: 15 min.

EQUIP­MENT : Large ther­mos

3 cups wa­ter

3 black tea bags

2 3-inch cin­na­mon sticks,

plus more for gar­nish

2 cups apple cider

1 cup bour­bon (see Tips, page 92)

Thinly sliced ap­ples for gar­nish (see Tips, page 92)

1. Bring wa­ter just to a boil in a large saucepan. Re­move from heat. Add tea bags and 2 cin­na­mon sticks. Cover and let steep for 5 min­utes.

2. Re­move and dis­card the tea bags, press­ing out any liquid first. Add cider and bour­bon. Heat through. Re­move and dis­card the cin­na­mon sticks. Cover and re­frig­er­ate.

3. Trans­fer the tea to a large ther­mos to tote to the tail­gate. If de­sired, gar­nish each serv­ing with a cin­na­mon stick and apple slices.

PER SERV­ING (3/4 cup each): CAL 98, CARB 8g (0 g fiber, 7 g sug­ars), FAT 0g (0 g sat. fat), PRO­TEIN 0 g, CHOL 0 mg, SODIUM 11 mg.

Tips: For a non­al­co­holic ver­sion, omit bour­bon. In­crease cider to 23/4 cups and add 1/4 cup lemon juice.

To tote apple slices, toss them with 1 Tbsp. lemon juice. Place in an air­tight con­tainer or zip-top bag and tote in an in­su­lated cooler.

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