This post is sponsored by Gold Peak Tea.

I recently shared with you what home feels like to me, and I mentioned that sharing good food and drink with friends and family is essential. I really enjoy drinking iced tea (a love that I picked up while living in Houston). So, I'm happy to share a yummy fall iced tea recipe using Gold Peak Tea that I think will not only make you feel at home, but make you feel like you are drinking fall sip by sip.


Prep time: 5 minutes

Cook time: 30 minutes

Serves: 4-6



3/4 cup water

3/4 cup apple juice

1 1/2 cups sugar

1 orange, cut in half

1 cinnamon sticks (+ 4-6 for garnish)

2 whole star anise (+4-6 for garnish)

4 whole cloves


Pour water & apple juice into a small sauce pot. Add sugar and whisk to dissolve. Take one half of orange and peel two long pieces of rind.  Slice other orange half into half moons and set aside. Place orange rind, 1 cinnamon stick, 2 whole star anise, and 4 whole cloves into sugar mixture. Place over medium high heat, and bring to a boil. Lower to a simmer and cook for 30 minutes.

Remove spiced simple syrup from heat and strain into a bowl. Let cool for 20-30 minutes, or chill over night.

Pour spiced simple syrup into a large pitcher, and pour a (1.8qt) bottle of Gold Peak Unsweetened Tea into the pitcher. Mix tea and simple syrup together with a spoon or whisk. Feel free to add more or less syrup to your desired taste. Then pour spiced tea into ice filled glasses, and garnish with an orange slice, cinnamon stick, and star anise.


If you're entertaining, consider pouring the iced tea into pretty copper mugs like these that were designed by my friend Katie, and garnish with a cinnamon stick, orange rind or star of anise. I particularly love that the mugs say "gather" on them. It's a word we often use around Thanksgiving time, but it applies to anytime we're at home sharing good food and drink with friends.

Gold Peak Tea would love to hear what home feels like to you too! You can go enter their contest to win a trip back home and a custom experience while you're there. The deadline for entries is September 1st, 2016. Run, don't walk!

Photos by Rennai Hoefer, Recipe by Brendan McCaskey, Styled by Alex Evjen