Blend mint tea and hot chocolate in a saucepan and heat.
Add creme de menthe.
Serve with a dollop of whipped cream and mint. (Serves 8.)
n 1 qt saucepan heat chocolate chips and shortening over low
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
Boil water and sugar; pour over mint tea leaves.
Let stand for 1 hour.
Add frozen lemonade and orange juice.
Add 3 quarts water to 1 quart of this concentrate.
In a saucepan, heat the milk with tea bags until not quite boiling.
Remove from heat, cover, and steep for about three minutes.
Strain out the tea bags.
Pour out into 6 mugs and then stir in one tablespoon of chocolate powder into each mug.
Chop the chocolate into small pieces and put
Place the tea in a teapot (allow 3
Bring the water to a boil in a large saucepan.
Add the tea bags and mint leaves.
Simmer for 10 minutes.
Remove the tea bags.
Add the sugar to the hot tea; stir until dissolved. Prepare the lemonade and orange juice according to package instructions; stir into the sweetened mint tea.
Refrigerate the mixture overnight.
Yields 1/2 gallon.
Place tea bags, ginger, mint& sugar in saucepan.
Pour in boiling water, cover, and let stand 10 minutes.
Strain tea into large pitcher and stir in lemon.
Refrigerate until cold.
Pour into ice filled glasses and garnish with mint.
Fold whipped cream into white chocolate. Transfer to a piping bag with a plain tip. Pipe 1 tuft of cream on 1/2 of 16 chocolate mints. Place 1 raspberry on the other 1/2 of each chocolate mint. Stack 2 filled mints then place the remaining plain mints on top. Chill until ready to serve.
To serve, arrange stacks on plates and dust with powdered sugar. Decorate with fresh mint.
Place tea in teapot.
Pour in boiling water.
Cover and steep 2 to 3 minutes.
Wash mint under running water and add to pot.
Steep for 3 to 5 minutes.
Add sugar as desired.
Serve in mint tea glasses or small cups.
Tear off a handful of tea leaves.
Bring water to a boil and pour over the leaves.
Allow to steep for 5 to 7 minutes.
Remove leaves and add honey to taste.
Place ice cubes in glasses and pour hot tea over them.
The tea can also be made by the pitcher by using one quart of water and a 1/2 cup of tea leaves. Place a quart of ice cubes in a pitcher and pour hot tea over them after the leaves have been removed and honey added.
Brew your regular coffee. Add the 1 ounce of chocolate mint liqueur into your cup. Add some whipping cream if desired. Sprinkle with shaved chocolate.
Combine coffee, ice cream & creme de menthe in blender container & blend on low speed.
Spoon into sherbet or wine glasses & garnish ea serving w/a chocolate mint wafer or shaved chocolate.
Make a gallon of tea using Bigalow Plantation Mint Tea Bags and Lipton Regular Tea Bags.
Add Sugar, Lime Juice and Rum Extract, mix well.
Let set for at least a few minutes for the flavors to marry.
Refrigerate and enjoy iced cold.
parate double boiler, melt the chocolate, being careful not to
irm.
For the chocolate topping, melt chocolate and oil in a
ntil butter is melted. Add chocolate chips and stir until partially
Steep tea bags in boiling water for at least 5 minutes.
Stir in sugar and lemonade.
Add water to make one gallon.
our half and half and mint leaves into the top of