Place the tea leaves in a saucepan and pour on the boiling water. Leave to brew for 5 minutes. Bring the red wine, cinnamon sticks, lemon juice and zest to the boil. Mix all the ingredients together. Strain and discard the cinnamon and tea leaves. Place the sugar cubes in a sieve or strainer over the saucepan, pour the cognac over the sugar cubes and set light to them. Once the sugar has melted, the krambambuli is ready to serve.
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