Combine green tea with sugar and set aside.<
or jelly (lavender and black tea in particular need to be
nce syrup is chilled, combined tea, syrup, milk, and ice in
inutes while preparing the tea.
Process tea, coconut cream, ice, milk
Place taro roots in a small pot; cover with water. Bring to a boil. Cook taro until tender, about 12 minutes. Drain.
Combine taro roots with 1/2 cup ice in a bowl. Let cool.
Combine cooled taro roots, remaining 2 cups ice, milk, 3/4 cup water, sugar, and 1/2 teaspoon honey in a blender; blend until smooth.
Bring 2 cups water to a boil in a saucepan. Add tapioca pearls; stir gently until they start floating to the surface. Cook for 12 to 15 minutes. Remove from heat, cover, and let stand until tender, 12 to 15 minutes more. Drain. ...
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
ith the crust mix (this recipes makes enough to fill a
To convert recipes, substitute for each cup of white flour:
For any of the flavors, boil the water in a large saucepan.
When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2 quart pitcher, then add the tea.
The tea should still warm, so the sugar or sweetener will dissolve easily.
Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line).
Chill.
aucepan, boil water.
Place tea bags into a glass 2
our over the tea leaves.
Let the tea steep for 10
Steep the tea in about 2 cups boiling water for 2-3 mins. Strain tea leaves. Cool tea slightly then refrigerate.
Thinly slice 1 of limes and squeeze the juice from the other. Add the white vermouth and lime juice to the green tea. Place ice cubes in 6-8 cocktail glasses and add 2-3 mint leaves to each. Add the tea mixture and serve immediately.
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
Rinse teapot in boiling water (to heat the pot). Pour out water. Quickly add tea, mint leaves and sugar to the pot, then add boiling water and swirl the pot gently a few times to dissolve the sugar. Replace lid (cover pot with a towel or a tea cozy if you're serving hot tea) and allow to steep for 5 minutes.
2. Pour tea through a strainer into serving cups. Or, cool to room temp and chill if you're serving it as iced tea. Serve with a mint sprig in or on top.
rom the heat, add the tea bags and let steep for
y making your Sweetened Organic Tea.
Boil filtered water and
nd pour boiling water over tea bags; steep 10 minutes.
br>In a small pan/tea pot heat 1 quart water
Remove from heat and add tea, lemon peel and rosemary. Cover
Bring water to boil in saucepan.
Remove from heat.
Add tea bags; steep four minutes.
Remove tea bags; pour tea into pitcher.
Add sugar to taste and stir until sugar dissolves.
Cool to room temperature.
Combine tea, fruit, juice and wine in a punch bowl.
Ladle sangria over ice into wide-rimmed wineglasses or punch cups.