To celebrate National Hot Tea Month, I’ve partnered up with The Mountain Valley Spring Water to bring you some of my favorite winter hot tea recipes! Jam & Marmalade Slow Cooker Teas are just what you need for getting through this chilliest of seasons. These soothing sips are perfect for serving up any time of day, whether it’s the break of dawn or just before bedtime.I like to think of tea and water as best friends. When both are present and at their best, great things are possible. If you’re an avid tea drinker, you probably already know that a good cup of tea starts with spring water. Unlike distilled water, spring water retains some natural minerals, which complements the taste of those fragrant tea leaves.

The Mountain Valley Spring Water comes from a remote valley of the Ouachita Mountains amongst 2,000 acres of protected forests in Hot Springs, Arkansas. Founded in 1871, this pristine water is bottled at the spring source. Sodium free and with a high alkalinity at 7.8 pH, it’s ideal for steeping tea.

Although loose leaf teas taste amazing here, everyday bagged teas also work well. To assure that the tea isn’t over brewed, we time the tea steep instead of letting it continue to soak for hours. While the addition of fresh fruit creates a bright tasting brew, a few heaping spoonfuls of preserves make the tea sweeter and thicker.Surprise, surprise–slow cookers aren’t just for making soups and stews anymore! Jam & Marmalade Slow Cooker Teas are full of vibrant flavor and immunity boosting goodness. Made with nature’s most nourishing ingredients, they’re good to the last drop!This post is sponsored by The Mountain Valley Spring Water. To hydrate with their spring and sparkling waters and to learn more about their intriguing history, please check out their site. This water can be found across U.S, and has even been enjoyed by presidents at the White House!

Jam & Marmalade Slow Cooker Teas

Ingredients:

{Jam Tea}

2- one liter bottles of The Mountain Valley Spring Water

2 Tbsp black tea leaves or 3 Tbsp Rooibos (caffeine-free)

2 cups apple juice

2 apples, sliced into thick rounds

2 pints fresh blackberries, raspberries or blueberries

2 cinnamon sticks

1/2 cup berry jam, or to taste

fresh berries, apple slices and mint to garnish

{Marmalade Tea}

2- one liter bottles of The Mountain Valley Spring Water

2 Tbsp black tea leaves or 3 Tbsp Hibiscus (caffeine-free)

1/2 cup orange juice

1 orange, sliced into thick rounds

2 pints fresh blackberries, raspberries or blueberries

1 split vanilla bean or 1 Tbsp of vanilla extract

1/2 cup orange marmalade, or to taste

fresh berries, orange slices and mint to garnish

Equipment:

paper tea filters

large mesh strainer

slow cooker

slotted spoon

Directions:

1. Steep the tea or herbals in the hot spring water at the appropriate temperature for the appropriate amount of time, according to the package instructions.

2. Strain the tea, then place the steeped tea along with the rest of the ingredients (for either Jam Tea or Marmalade Tea) into the slow cooker. Cook on high for 4 hours, then reduce the heat to low.

3. Carefully remove the cooked fruit and spices using a slotted spoon. To finish, serve the hot fruit tea with garnishes of fresh fruit and mint. Enjoy!