Hold on to your tastebuds, my friends, because Apple Orchard Bliss is one of the best teatails we’ve ever created. While black teas comprise the backbone of my hot tea drinking experience, Candy Apple tea from Ohio Tea Co. has made me sit up and take notice.

I purchased a one-ounce packet for my husband, who adores flavored teas, and it smelled so good that I tried a cup for myself. I prefer my hot tea clear, i.e., without cream or sugar, and Candy Apple delivered on flavor and mellowness. Of course, my brain went straight to how can I turn this amazing beverage into a warm teatail?

My mother’s candy apples, whether covered with hard candy or caramel, are among my favorite childhood memories. This brought Smirnoff Kissed Caramel vodka to mind, and while vodka can sometimes peter out even in a cold cocktail, it was perfect for this warm tea toddy.

“The Sri Lankan black tea that is used as the base for the blend carries smoky, woody notes that pair well with the lighter, candy-like flavors” according to Ohio Tea Co.’s website. The addition of apple pieces, cinnamon, and natural candy apple flavor perfectly compliment the black tea and will conjure fond memories of eating candy apples at carnivals, fairs, and grade school functions!

This was our initial experience keeping tea hot for a teatail, and we nailed it. So, treat yourself to this delicious teatail that you’ll want to enjoy throughout the coming winter.

Apple Orchard Bliss

6 t Candy Apple tea

6 c fresh water

1½ c raw sugar

1 c fresh water

½ – 1 oz. Smirnoff Kissed Caramel vodka

Bring six cups of water to 212° F in a stainless-steel pot on the stove. While the water heats, measure out the Candy Apple tea into a large, mesh tea ball. When the water reaches the appropriate temperature, carefully pour it into a two-quart crockpot. Place the tea ball in the hot water, taking care to trap the chain under the edge of the lid. Turn the setting to Keep Warm and brew for six hours.

You may swirl the tea ball gently, otherwise do not remove the lid from the crockpot. The long, undisturbed brewing time ensures the tea is strong enough to stand up to the liquor added later without being bitter.

While the tea is brewing, add the raw sugar to one cup of water in a stainless-steel pot and stir to combine. Bring the mixture to a boil over a medium-high heat, stirring gently, until a rich syrup has formed. Remove from the heat, cover the pot with a lid, and allow the syrup to cool to room temperature. The syrup can be stored for up to a week in a sealed container in the refrigerator.

When the tea has brewed, you may swirl the tea ball once to ensure evenness of color. Remove the tea ball and discard the expended tea. Do not press out the contents into the brewed tea. Test for desired warmth. If you prefer your teatail hotter, turn the crockpot setting to Low and allow to come up to temperature.

To Prepare

Measure ½ – 1 ounce of Kissed Caramel vodka and pour into a mug that holds at least 12 ounces. Add ½ – 1 ounce of the sugar syrup depending on how sweet you like your teatail. Ladle warm Candy Apple tea into the mug to within ¼ inch of the rim, stir to blend, and serve immediately.

This teatail is best when the quantity of tea prepared is consumed in one sitting. Since we’ve never had leftovers, I honestly cannot say if it reheats well.

Let me know in the comments if you try our first warm teatail, Apple Orchard Bliss, and how you liked it.