Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags.
Stir sugar into tea until dissolved. Cool to room temperature.
Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.
Combine all ingredients except sugar substitute and milk in a saucepan. Bring to a boil, reduce to a simmer, and allow to simmer for 15 minutes.
Strain into a pitcher. Add the sugar substitute and stir until dissolved. Chill until very cold.
To serve, pour 2 tablespoons of evaporated milk over ice in a tall glass. Pour over 6-8 oz of iced tea, stir and enjoy!
Fill large chilled glass with crushed ice. Squirt lemon over ice. Pour in schnapps and fill glass with iced tea and peach tea. Garnish with peach or lemon slices and serve at once.
In a large pitcher, pour in the water. Add iced tea mix and stir until well dissolved. Refrigerate until ready to serve. Add carbonated drink, stir and pour over crushed ice in tall glasses. Tasty!
Fill 4 tall glasses with ice cubes.
To each glass add 1 oz of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.
Add ice to glass.
Pour in iced tea.
Add a slice of lemon for a bitter sweet experience.
Make 1 gallon of iced tea according to mix instructions; add Tropicana Twister orange raspberry frozen concentrate and 1 can water.
Then add ice.
boil. Stir in the Thai tea powder & remove from heat. Stir
TEA DIRECTIONS:
Bring one
Thai Tea Mix directions.
1. Bring
rom the heat, add the tea bags and let steep for
Tools needed: glass pitcher and strainer.
On medium heat, pour Thai tea mix into a saucepan; add 7 cups of water and bring it to a boil. Boil for 5 minutes.
Turn off heat. Let tea steep until it has cooled down a bit.
Strain over a glass pitcher.
To make individual serving: pour 6-8 ounces into a glass. Add 1 tablespoon of Nestle creamer ( I add it while the tea is still slightly warm) and sweeten to taste. Stir to mix.
Pour in ice cubes.
Drink and enjoy!
Bring 6 cups of water to a boil.
Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
Cover.
Remove mixture from heat and let steep 5 minutes.
Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
Add sugar, stirring until dissolved; cool.
Cover and chill 2 hours.
Serve in a glass over crushed ice.
Top with 3 to 4 tablespoons half-and-half.
Cook water and sugar until mixture boils and becomes clear. Remove from heat and add tea bags.
Remove tea bags after 10 or 15 minutes.
Cool syrup.
If lemon is used, add juice of 3 lemons. For instant tea, fill glass with ice; add 2 or 3 tablespoons of syrup and cold water.
Recipe makes approximately 1 1/2 gallons of iced tea.
Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
Fill 4 glasses with ice. Serve tea over ice.
Bring water to a boil in a small saucepan. Remove from heat and add black tea; let steep about 10 minutes or to desired strength.
Strain tea into a container and discard leaves. Add sugar and evaporated milk; stir until sugar is dissolved.
Fill 2 glasses with ice. Pour tea over ice. Top each glass with 1 1/2 teaspoon milk.
WITH AN ICED TEA MAKER:
Place splenda and
ontainer/well the tea bags go in Put tea bags on top
/2 cup Chinese black tea leaves.
Boil for 3