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 migraine for 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!
- 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
- 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.
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.
Does it have to be just the scraps or can I add the apple flesh as well without compromising quality?
hello! a lot of the flavour and all of the colour is in the peels – so that part you’ll need for sure – if you wish to use a full apple (don’t think i’d use 4 but you could try 1 to experiment), i would still remove the peel first (so that the full peel can steep for flavour/colour) and then chop the apple in 4 maybe to create more surface exposure and allow steeping into the core — i don’t expect that adding the fleshy part of an apple will dilute the colour intensity of the tea and it won’t diminish its flavour, i hope that helps!
My boyfriend and I really like to make mulled cider in the winter but cider is too sweet to drink all the time. So I’ve been making a batch of this Apple tea unsweetened but with different spices to ‘water down’ the mulled cider without losing flavor. It works great!!
Hi Teela! Thank you so much for dropping in to share your feedback; I’m just thrilled to hear that you’ve been using this apple tea recipe as a base for your mulled cider and that it’s working for you; that’s so clever. Hard to beat the flavors of mulled cider on a cold November-December day:) I’m so with you… cheers, x
It’s difficult to believe the autumn is there since this week I’ve still worn summer dresses every day (it was so warm, not because I’m crazy)! Your apple drink reminds me of traditional Polish fruit drinks : fruits cooked with water and sugar (some people add spices too) and served with meals (instead of water). Even though there’s always some sugar, it’s much healthier than the store bought sweetened drinks… I love your combination of spices! The “tea” must be so warming….
PS I feel in love with your tray! Have you bought it recently? Or have I missed it somehow?
Hi Sissi! We’ve been all over the map weather wise here too in NorCal but the days are shorter and the evenings/mornings cool, which my husband and I love. The more relentless heat in southern California is a different experience. The tray… thank you! I use it in our dining room for chachkas and usually forget all about it for food photography :) something reminded me of it for this recipe; I’m glad it caught your eye. Thank you for sharing about the Polish fruit drink, love discovering.
This tea will certainly warm you up from the inside out. The perfect tea for sitting on the porch with a lap blanket, reading a book. The local apples are fabulous again this year so I already have a crisper full. Need to go make some apple tea. :)
Oh, and please…, no mention of the holidays yet. I don’t even want to think that far ahead. Ha Ha
hah! You know I have to sit on my fingers to resist posting Christmas pins in August right? lol. Yes, the apples are magnificent this year. Our tree is heavy with tart beauties – that gentle sweetness with the full pucker effect :)
JT and I were just talking about how early it gets dark these days, I don’t mind it if it’s warm and we can sit outside where the garden is lit with sparkling lights. But winter darkness is truly depressing and that’s where this tea comes in. A cozy fire, a warm blanket, a good book snd a cup of apple tea, it can’t get much better. Love love love using the peels and cores! Very clever.
I know… it happens quickly the earlier darkness; it’s so nice to surround ourselves with a little bit of cozy this time of year :) thanks for your kind words Eva.
This is such a great DIY idea! I can’t wait to try it. Your photos are just beautiful.
It’s a fun one, isn’t it. It reminds me a bit of the homemade apple ciders my husband and I used to make on chilly Halloween nights but those included all the chunky bits; this one is different with the strained liquid but still retains all the flavor! thanks Sasha.
I love the colour of the tea!
I love *you*!
I made this with my girls this afternoon and we all agreed that it should become a fall classic. The tea tastes delicious and the smell of cinnamon spice is still wafting through our home :) Thank you!
Trisha, I loved reading your note and the beautiful visual it gave me. Thank you for trying the recipe -I’m so touched by how you and your girls received it.