Orange spiced tea is steeped with orange peel, cinnamon, and ginger. It’s the perfect tea to cozy up with this autumn season!
This orange spiced tea brings together bright citrus and warming spices for a beverage that’s equally satisfying hot on a chilly morning or iced on a warm afternoon.
The homemade spiced syrup takes it from ordinary to exceptional, and once you taste the difference fresh aromatics make, you’ll never go back to pre-packaged spiced tea blends.
Why This Recipe Works: As a pastry chef, I approach tea like I approach any flavor component in desserts—with intention. Fresh orange peel (not dried!) releases essential oils that create a more vibrant, complex citrus note than any tea bag can offer. The separate spiced simple syrup gives you complete control over sweetness while doubling the aromatic impact.
What Makes This Orange Tea Special
Unlike store-bought spiced teas that rely on artificial flavorings, this recipe uses fresh whole ingredients that you can see, smell, and taste. The technique is inspired by how we build flavor layers in professional kitchens—steeping aromatics at the right temperature and timing to extract maximum flavor without bitterness.
The secret weapon is the double-infusion method: spices steep with the tea, then again in the simple syrup. This creates a more nuanced, restaurant-quality beverage that tastes complex rather than one-dimensional.
Ingredients
For the Tea:
- Black tea (loose leaf or bags) – Use a quality black tea like English Breakfast or Ceylon for the best base
- Fresh orange peel from 1 medium orange – Avoid the bitter white pith; you want just the aromatic zest layer
- Cinnamon sticks (3) – Stick cinnamon steeps better than ground and won’t make your tea cloudy
- Fresh ginger (2-inch piece) – Peeled and sliced into thin coins for maximum surface area
- Just-boiled water (6 cups) – Temperature matters! Boiling water extracts the aromatics properly
For the Spiced Simple Syrup:
- Granulated sugar (1 cup)
- Water (½ cup)
- Cinnamon sticks (2)
- Orange peel (3-inch piece)
- Fresh ginger (1-inch piece, sliced)
Ingredient Tips
Orange peel: Use organic oranges when possible since you’re using the peel. Wash thoroughly before zesting.
Ginger: Young ginger has thinner skin and a brighter, less fibrous flavor. Look for smooth, taut skin.
Tea quality: This recipe showcases the tea, so skip the dusty bargain brands. You’ll taste the difference.
How to Make Orange Spiced Tea
Step 1: Prepare Your Aromatics
Peel the orange using a vegetable peeler, removing only the colored zest layer and leaving behind the bitter white pith. Slice the ginger into thin coins—this increases surface area for better flavor extraction.
Step 2: Steep the Tea
In a large heat-proof bowl or pitcher, combine black tea bags, orange peel, cinnamon sticks, and sliced ginger. Pour just-boiled water (about 200-212°F) over everything. Steep for exactly 6 minutes—this is the sweet spot for extracting flavor from black tea without bitterness.
Why 6 minutes? Black tea releases tannins after prolonged steeping, making it astringent. The aromatics need this full time to infuse, but pulling the tea at 6 minutes keeps it smooth.
Step 3: Strain and Serve
Strain out all solids using a fine-mesh strainer. The tea is delicious unsweetened if you prefer, or sweeten to taste with the spiced simple syrup (recipe below).
Recipe Variations and Substitutions
Make it Caffeine-Free: Substitute rooibos or honeybush tea for the black tea. Steep for 7-8 minutes instead of 6.
Add Vanilla: Drop a split vanilla bean into the steeping tea for an extra layer of warmth.
Honey Instead of Syrup: Skip the simple syrup and sweeten with honey and a pinch of the tea’s aromatics stirred in while warm.
Cold Brew Method: Combine all tea ingredients in cold water and refrigerate for 8-12 hours. Strain and sweeten. This creates a smoother, less astringent tea
FAQ
I don’t recommend it. Ground spices will make the tea cloudy and gritty. Whole spices steep cleanly and can be easily strained out.
You’ve likely over-steeped the black tea. Keep it to 6 minutes maximum. If you want a stronger tea flavor, use more tea bags rather than steeping longer.
Start with 1-2 tablespoons per cup and adjust to your taste. I typically use about 2 tablespoons for a lightly sweetened tea.
The tea is flavorful on its own. The syrup just adds customizable sweetness and amplifies the spice notes. You can also use honey, maple syrup, or your preferred sweetener.
Serving Suggestions
- Hot: Serve immediately in your favorite mug. Add a cinnamon stick and orange slice for an elevated presentation.
- Iced: Let the tea cool to room temperature, then refrigerate until cold. Serve over ice with fresh orange wheels and a sprig of fresh mint.
Cocktail Version: Use this as the base for a Spiced Hot Toddy, or mix with bourbon and a squeeze of lemon for an autumn-inspired cocktail.
Latte-Style: Add a splash of warm oat milk or cream and extra cinnamon for a cozy spiced tea latte.
Orange Spiced Tea
Ingredients
- 5 bags black tea, or 5 teaspoons loose leaf tea
- peel from 1 medium orange, white pith removed
- 3 cinnamon sticks
- 2-inch piece fresh ginger, peeled and sliced into disks
- 6 cups just-boiled water
Spiced Simple Syrup:
- ½ cup water
- 1 cup granulated sugar
- 2 cinnamon sticks
- 3-inch orange peel
- 1-inch fresh ginger, peeled and sliced into disks
Instructions
- Steep the tea: In a large heat-proof bowl or pitcher, combine black tea bags, orange peel, cinnamon sticks, and sliced ginger. Pour just-boiled water over the ingredients and steep for 6 minutes.
- Strain: Remove and discard tea bags and aromatics using a fine-mesh strainer.
- Serve: Enjoy hot or cool to room temperature and refrigerate for iced tea. Sweeten with spiced simple syrup to taste.
Spiced Simple Syrup:
- In a medium saucepan, combine water, sugar, cinnamon sticks, orange peel, and ginger. Bring to a boil over medium-high heat, stirring until sugar dissolves completely (2-3 minutes). Remove from heat and steep for 30 minutes for moderate flavor, or up to 1 hour for intense spice. Strain out solids and cool completely. Store refrigerated in an airtight container for up to 2 weeks.All images and text ©The Little Epicurean
Notes
- For iced tea, brew the tea strong since ice will dilute it. Consider using 6-7 tea bags for 6 cups of water.
- The simple syrup is versatile—use it to sweeten coffee, oatmeal, cocktails, or brush onto cakes.
- *Nutrition information is automatically calculated and should be used as an approximation (info is for unsweetened tea)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These are so Instagrammable and adorable! Definitely looks yummi! I love your orange spiced tea recipe cuz it contains healthy ingredients! Thanks a lot for sharing!
I am so excited for you!! And the bachelorette get away sounds just perfect. And this tea is just perfect for the oncoming colder nights.
Thank you!! I wish I could live at the spa and get a massage everyday :)
Oh my goodness, this sounds fantastic! I would love to curl up with a glass of this this fall!
This sounds like it would be perfect for a cold day!
Aaahhh, only 2 weeks till the big day?! Such an exciting (stressful) time. What a perfect drink to try and relax to while planning little last minute details.
Thanks! Yes, I can’t believe it’s almost time!!
I’d love to try this out chilled and warm. I love that the extras are steamed with it.
It’s been so hot in LA and the iced version of this tea is giving me life!
Congratulations on your upcoming wedding, MA! I need this tea stat to soothe my very own sore throat.
Thank you!! I hope your throat feels better! I usually load up on the honey and it helps :)
Best wishes on your upcoming wedding. How exciting! And your tea…delicious.
Thank you!!
Once the chilly weather rolls around, we go through a lot of tea. This looks like a lovely new one to try!
Thanks! I hope you give it a try :)