Martha Stewart Has a Simple Autumn Twist That Changes Your Afternoon Tea

Martha Stewart’s simple autumn tea twist is not a new product launch or a restaurant menu change. It is a recipe, updated on MarthaStewart.com on January 22, 2019, that turns a standard tea service toward fall with cinnamon sticks, orange peel and juice, turbinado sugar, and fresh mint.

For households that like to set out a pot of tea with scones or a small cake, the appeal is practical. The recipe uses basic grocery items, makes 1 quart, and can be refrigerated for up to a week before reheating, according to Martha Stewart’s recipe archive.

A warm tea built from cinnamon, orange, and mint

Stewart’s recipe is called Cinnamon and Orange “Tea,” and it starts with 3 1/2 cups of water, 3 cinnamon sticks, the peel and juice of 1 orange, 2 tablespoons of turbinado sugar, and 1/2 cup of loosely packed fresh mint leaves. The method is brief: bring the ingredients to a boil, remove from the heat, steep covered until the liquid cools to room temperature, then strain and reheat to serve.

That formula is what gives the drink its fall feel. Cinnamon is one of the clearest cold-weather signals in home kitchens, and MarthaStewart.com recently grouped the same recipe into a broader collection of cinnamon recipes, reinforcing it as part of its autumn flavor set. The site also describes saffron shortbread as “full of warm, comforting fall flavors” in a May 11, 2026 roundup of afternoon tea party recipes, showing how the brand frames seasonal tea service.

Unlike a black tea or green tea blend, this recipe leans on whole aromatics and herbs rather than tea leaves. That makes it closer to a spiced infusion, but still suited to the rhythm of afternoon tea, especially for households looking for a hot drink that feels seasonal without becoming a full dessert beverage.

Why this works for afternoon tea at home

Afternoon tea works best when the drink is easy to scale and easy to pair. Stewart’s cinnamon and orange version checks both boxes. A 1 quart yield is enough for a small gathering, and the make-ahead storage window, up to one week in the refrigerator, gives home cooks flexibility if they are planning a weekend spread in advance.

The flavor profile also fits foods already associated with tea service on MarthaStewart.com. Recent recipe pages on the site point readers to cranberry scones, fast raspberry scones, and blueberry-lemon Bundt cake as good choices for afternoon tea. In other words, Stewart’s autumn twist does not require a full menu overhaul. It can slide into a familiar tray of baked goods with minimal effort.

For shoppers, that matters because the ingredient list stays short and recognizable. There is no need for specialty syrups, rare loose-leaf blends, or extra equipment. A saucepan, a strainer, and standard produce and baking aisle ingredients do most of the work.

The broader fall shift is about spice, not complication

Stewart’s tea fits a larger pattern in fall cooking on her site. Another seasonal hot drink, Chai-Spiced Apple Cider, combines apple cider with cinnamon, cardamom, cloves, black peppercorns, and fresh ginger, and the site calls it “the cozy drink to make all fall.” That recipe is more elaborate, with a longer infusion and a larger spice list.

By comparison, cinnamon and orange tea is a lighter entry point. It brings in spice and citrus, but stops short of a heavier mulled drink. For readers thinking about weekday tea rather than party punch or holiday cider, that is the practical distinction. It changes the mood of the cup without adding much work.

The result is an autumn adjustment that feels realistic for home kitchens. It uses ingredients many households already buy, stores well, and matches the kinds of scones and simple cakes commonly served at tea. The change is small, but the flavor is specific: citrus, cinnamon, mint, and gentle sweetness in a hot cup.