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Using a vegetable peeler, remove three wide strips of peel from the orange; set peel aside. Juice the orange into a large saucepan.
Add water, pear nectar and honey (if using) to orange juice in the saucepan. For spice bag: Place the 4 inches stick cinnamon, cloves and orange peel strips in the center of a 6-inch square of double-thickness 100-percent-cotton cheesecloth. Bring corners together and tie with 100-percent-cotton kitchen string. Add spice bag to pear nectar mixture.
Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Add tea bags; cover and let stand for 5 minutes. Remove tea bags and spice bag; discard. Serve in warm mugs. If desired, float orange slices on top of individual servings and serve with additional stick cinnamon.