3 tea bags of black tea (black or oolong, English Breakfast is not recommended)
1 bag (2 TBSP) Spice by Rachel Sweet MULLING SPICES
3 cups water
In a medium saucepan, heat the water to boiling. Shut off the heat and add the tea bags and the bag of MULLING SPICES. Use a spoon to submerge the bags completely into the water and allow to steep 5 minutes. Remove all the bags and squeeze out the liquid from the bags into the pot. Allow the spiced tea to cool and then transfer to a pitcher and refrigerate. Serve cold with optional lemon wedges.