Turkish Apple Tea: Warm Spiced Elma Cayi Simmered from Fresh Apples for the School Thermos

Combine the fresh and dried apples, water, cinnamon, cloves and ginger in a saucepan.

Serves 4

Ingredients

• 1/2 cup dried apple rings (optional, for deeper flavor)
• 1 dried apple ring handful (about 1/2 cup), optional for deeper flavor
• 5 cups water
• 2 cinnamon sticks
• 4 whole cloves
• 2 slices fresh ginger
• 1 black or rooibos tea bag (rooibos for caffeine-free)
• 2-3 tbsp honey, to taste
• 1 tbsp fresh lemon juice
• Thin apple slices, for serving

Instructions

1. Combine the fresh and dried apples, water, cinnamon, cloves and ginger in a saucepan.
2. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes until the apples are soft and the liquid is fragrant.
3. Turn off the heat, add the tea bag and steep 3-4 minutes, then remove it.
4. Lightly mash the apples to release more flavor, then strain through a fine sieve.
5. Stir in the honey and lemon juice while hot.
6. Pour into a preheated thermos or serve in small tulip-shaped glasses with a thin apple slice.
7. Leftover tea keeps 3 days in the fridge and reheats well or can be served over ice.
8. Elma cayi, apple tea, is the drink tourists fall for in Istanbul's Grand Bazaar, where shopkeepers offer it in little tulip glasses. Most sold today comes from powdered mixes, but simmering real autumn apples with cinnamon and cloves gives a far more genuine, gently sweet cup that is perfect for a chilly school morning.

Nutrition (estimated, per serving)

• Calories: 70 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Sugar: 16g
• Sodium: 5mg