Bring the water to a boil, remove from the heat and steep the tea for 4 minutes. Remove the tea bags or strain out the leaves.
Serves 4
Ingredients
- 3 cups water
- 3 black tea bags or 1 tablespoon loose-leaf black tea
- 1 cup dry red wine
- 1/2 cup dark rum (or Austrian Inlander rum)
- 1/4 cup fresh orange juice
- 3 tablespoons honey or sugar, to taste
- 1 orange, sliced into rounds
- 2 cinnamon sticks
- 4 whole cloves
- 2 star anise
- 1 strip lemon peel
- Pinch of ground nutmeg
- Orange slices and cinnamon sticks, for garnish
Instructions
- Bring the water to a boil, remove from the heat and steep the tea for 4 minutes. Remove the tea bags or strain out the leaves.
- Pour the tea into a saucepan and add the red wine, orange juice, honey, orange rounds, cinnamon sticks, cloves, star anise and lemon peel.
- Warm gently over low heat for 10 minutes, stirring to dissolve the honey. Keep it steaming but never let it boil, which would turn the wine harsh.
- Remove from the heat and stir in the rum. Taste and adjust the sweetness with more honey if you like.
- Strain into heatproof mugs or glass tea cups, discarding the whole spices and spent orange.
- Garnish each mug with a fresh orange slice and a cinnamon stick, dust with nutmeg and serve immediately while piping hot.
- Jagertee, or 'hunter's tea,' began as a warming flask carried by Austrian foresters and hunters through alpine winters, and later became the apres-ski drink of the Tyrol, ladled out at mountain huts as the light fades. The name is protected under EU law for the Austrian original, which is why you will see 'Jagatee' or 'Hüttentee' spelled differently elsewhere. Black tea gives it backbone, wine gives it depth and rum gives it the glow, making it a quieter, more grown-up cousin to mulled wine for the first truly cold nights of autumn.
Nutrition (estimated, per serving)
- Calories: 165 kcal
- Protein: 0g
- Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Sugar: 14g
- Sodium: 10mg
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