• Orange 1 pc.
  • Cane sugar 4 tsp
  • Hot water 400 ml
  • Carnation buds 3-4 pcs.
  • Cinnamon to taste
  • Angostura 1/8 tsp

1. Peel the orange. Cut the pulp into small wedges directly into the kettle.

2. Pour cane sugar into it.

3. Add angostura. Knead the mixture with a spoon.

4. Add cloves and pour 150 ml of water.

5. Let it brew for a minute, and then pour in the remaining water.

6. Pour the tea into cups.

7. On a fine grater, grate the cinnamon and add to the tea. You can decorate with zest.