Spicy chai with apple

Bring over a liter of water to the boil. Wash and halve the apple and roll bread out.

Blanch the apple balls for 2 minutes in the just boiling water and remove them with the skimmer. Place on a plate to cool slightly.

Remove the pan from the heat and let the tea bags draw for 2-4 minutes. Season with honey.

Thread the apple balls on 4 pricks with mint leaves in between. Pour the tea into 4 cups or heat resistant glasses, put a (halved) slice of orange in each glass and add the apple sticks.