Hot tea recipes for Thanksgiving...?

I'm hosting Thanksgiving at my house for the first time for my family this year and want to make it a little more special by making the drinks. I was thinking that a hot tea would go perfect with the occasion. Any hot tea recipes for T-giving would be great....plz help.Hot tea recipes for Thanksgiving...?
Hot Cranberry Tea


2 tea bags





1 cup boiling water





1 bottle (48 ounces) cranberry juice





1/2 cup dried cranberries (optional)





1/3 cup sugar





1 large lemon, cut into 1/4-inch slices





4 cinnamon sticks





6 whole cloves





Additional thin lemon slices and cinnamon sticks (optional)





Place tea bags in slow cooker. Pour boiling water over tea bags; cover and let stand 5 minutes. Remove and discard tea bags. Stir in cranberry juice, cranberries, if desired, sugar, lemon slices, 4 cinnamon sticks and cloves. Cover; cook on LOW 2 to 3 hours or on HIGH 1 to 2 hours.





Remove and discard lemon slices, cinnamon sticks and cloves. Serve in warm mugs with additional lemon slices and cinnamon sticks.





8 servingsHot tea recipes for Thanksgiving...?
Try setting up a lil tea bar. Here's a few ideas





Ingredients





* Mint, and Earl Grey teas


* Amaretto liqueur


* Simple syrup, recipe follows


* Candied lemon peel, recipe follows


* Whipped cream, recipe follows





Directions





On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel.





Invite guests to sample different teas and flavor them as they desire.





Mint Tea:





3 cups water





1 cup fresh mint, bruised with the back of a spoon





Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.





Yield: 3 to 4 servings





Prep Time: 5 minutes





Cook Time: 10 minutes





Inactive Prep Time:





Simple Syrup:





1/2 cup water





1 cup sugar





In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.





Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel.





Yield: 1 cup





Prep Time: 5 minutes





Cook Time: 5 minutes





Inactive Prep Time:


Candied Lemon Peel:





2 lemons





1 cup simple syrup, recipe above





Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water.





In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour.





Yield: 12 to 16 strips





Prep Time: 25 minutes





Cook Time: 40 minutes





Inactive Prep Time:





Whipped Cream:





1 cup heavy cream, chilled





2 tablespoons powdered sugar





1/2 teaspoon vanilla extract





Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.)





Yield: 2 1/2 cups
Put a cinnamon stick in each cup to flavor it and it will also look %26amp; smell nice.