Well friends, the days are getting shorter, the heating pad’s been dusted off and I’ll soon be digging into the Christmas box for the fairy lights (I especially like them on those dark mornings when we’re up before the sun – I hang them on the fireplace mantel for a little twinkle and cheer).
Inching our way closer to the season of cozy with this warm cup of homespun tea by our sides. It’s incredibly simple, beautifully aromatic and a great way to use up those apple peels (and cores) that would otherwise get discarded this time of year making sauces, preserves and pies, etc.
And, your kitchen will smell heavenly with these fall spices simmering on the stove.
I’ve infused the apple peels/cores with a combination of ginger, cinnamon and star anise. Along with its warming properties and beautiful fragrance, ginger also has anti-inflammatory (and anti-nausea) properties which can be very helpful for a number of conditions including migrainefor those of us who are susceptible during seasonal transitions. Star anise mellows the tartness of the apples but also brings its own unique flavor and delicate sweetness to this tea — if you’ve not yet had a chance to experiment with this spice, I eagerly recommend it here (you’ll find it in the spice section alongside clove and cinnamon). Woodsy cinnamon pulls it all together with its grounding essence.
Any apples will work but if you want a pretty pink colored tea, use red apples.
This tea stores well in the fridge so you can make a batch and sip on it through the week — either warmed up or cool, if fall hasn’t hit your region yet, as preferred. I find a glass mason jar with lid works well for storage.
The longer the infusion steeps, the more fragrant it becomes, so you can experiment with that (and with the spices too! Check out the Notes in the recipe card for more ideas).
I hope you get a chance to make this warm, fragrant infusion and that it wraps you in all the comforts of fall — I’m excited for you to try!
5.0 from 1 reviews
Homemade Apple Tea (Tisane)
Prep time
Cook time
Total time
A delicately sweet and beautifully fragrant apple tea infused with ginger, anise and cinnamon.
Author: Kelly
Recipe type: DIY
Serves: 4
Ingredients
- The peels and cores of 4 apples (red apples will produce a pretty pink hue)
- 1 stick of cinnamon
- 1 star anise
- 1 Tbsp grated ginger root, or to taste
- Honey/Lemon for service, optional
Instructions
- Place apple peels, cores and spices in pot with 4 cups of water. Bring to a gentle boil and then reduce heat to simmer for about 10 minutes. Turn off heat and allow the mixture to steep for another 20 minutes or so (the longer the tea steeps the better the flavor).
- Pour the tea through a fine mesh strainer into a tea pot or directly into individual cups, rewarming as necessary (I like the tea warm but find the flavors more pronounced when not piping hot).
- Add a touch of honey (or maple syrup) and a squeeze of lemon, as desired.
- The tea can be stored in the fridge (mason jars work well) and enjoyed reheated or cold, as preferred.
Notes
Spice Options: you can sub any number of spices as preferred, for example: clove, nutmeg, cardamom, allspice, would all work well here.
Tea vs. Tisane: although I refer to this drink as a tea, strictly speaking it is a tisane (technically, tea refers to a specific species of plant known as: Camellia Sinensis and true teas are derived, in one form or another, from that plant. Tisane (also known as herbal tea) is an infusion made from other plant leaves, roots, bark, seeds, berries, spices, etc.
