- 2 tablespoons rooibos
- 1 quart boiling water
- 1 small orange
- 8 cloves
- orange slices
- cinnamon sticks
Pour boiling water over tea and steep for about 4 minutes. Strain and set aside.
Roll orange on counter for a minute to free the juices. Stud orange with cloves, pushing them into the peel.
Put orange into a wide-mouthed glass container, pour in tea and chill.
Serve in tall iced-tea glasses, garnished with orange slices and cinnamon sticks.