Bring water to a boil in a saucepan. Remove from heat. Add apple and tea bags. Let stand, about 5 minutes.
Place cinnamon, peppercorns, allspice, and cloves in the coffee filter. Tie securely with kitchen string and add to the saucepan. Steep until flavors combine, about 10 minutes. Discard apple. Steep tea for 5 minutes more.
Strain tea into serving cups. Add 2 tablespoons anisette liqueur and some sweetener to each cup.
In a medium saucepan, bring water to boiling.
Add tea bags, anise and cinnamon stick.
Reduce heat.
Simmer, uncovered, for 3 to 5 minutes.
Discard tea bags and cinnamon stick.
Stir in nectar, honey and lemon juice.
Heat through.
Pour tea mixture into four heatproof cups, floating a star anise on top of each. Makes 4 servings.
Melt candies in cider in pot #1.
Bring water to boil in pot #2.
Add tea.
After tea has fully steeped, add sugar and lemon juice.
Take the tea bags out first.
Mix both together in pot #3. It better be a big one.
Serve hot, stirring occasionally with a big spoon.
Combine tea bags, cinnamon sticks, whole cloves and 2 cups water.
Bring to a boil.
Steep for about 20 minutes.
Mix Jell-O, pineapple juice, 2 cups hot water and sugar with tea bag mixture. Serve chilled or hot.
In saucepan, bring water to boil. Add tea and spices, cover, and let stand 5 minutes.
Remove tea bags.
Stir in sugar, cranberry juice, and wine.
Return to medium heat and stir until sugar is dissolved and mixture is heated through.
Serve in cups with fruit slices as garnish.
Boil water.
Add tea bags.
Boil down to about 1/2 quart. Pour into crock-pot.
Add apple juice.
Simmer.
Garnish with oranges, cloves and sprinkle with cinnamon.
Combine sugar and water in saucepan, stirring to dissolve sugar.
Bring to a boil.
Cook for 5 minutes.
Combine sugar syrup, fruit juices and tea in large container; mix well.
Chill until ready to serve.
Yields 40 servings.
It's Cold Outside Chai Tea for at least 2 hours
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
or jelly (lavender and black tea in particular need to be
um overnight.
Add spices, tea and rinds to fruit mixture
In a 6-qt saucepan, boil the water, sugar, orange juice, lemon juice, and cinnamon candies.
Stir and boil until cinnamon candies are dissolved.
Add the pineapple juice and cranberry juice and cook over medium heat, stirring until the punch is thoroughly heated.
Serve hot. You can keep it in a hot crock pot for a party.
eveal filling.
Cover the tea ring with a cloth, place
Pour boiling water into a heatproof jug. Add teabags and stand for 5 minutes Drain and discard tea bags.
Place cooled tea, mint leaves, strawberries and mixed berries into a large punch bowl or 2 large jugs. Add apple cider. Slowly add sparking wine and serve.
Simmer tea, cinnamon and cloves in 4 cups water for 30 minutes.
Dissolve Jell-O in 2 cups boiling water.
Pour Jell-O mixture into large container.
Then add 6 cups cold water.
Now add sugar and pineapple juice.
Squeeze and strain lemons and add to Jell-O mixture.
Strain tea mixture and combine with Jell-O mixture.
Makes more than one gallon.
Serve cold for punch and hot for tea.
Wash the oranges and the lemon thoroughly and rub down the skins with the sugar cubes. Put the orange sugar into a bowl and then add the juice of your 5 oranges and 1 lemon. Stir well, cover and leave to rest for an hour.
Pour boiling water over the tea leaves, leave for a couple of minutes and then strain. Mix the tea with the orange juice mix, the rum and then heat the mix again. Don't let it boil as this will ruin the flavour.
Pour the tea into a teapot and serve. Often served with Christmas cookies.
br>Merry Christmas!
You can also store the tea without the
Drain the fruit cocktail thoroughly (save juice).
Pour boiling water over tea bag.
Let stand about 3 or 4 minutes.
Remove tea bag.
Soften gelatin in the lemon juice and dissolve in the hot tea.
Stir in the juice from the fruit cocktail.
Cool until slightly thickened.
Stir in the mint and fruit.
Spoon into individual molds and chill until firm.
Unmold on salad greens to serve.
In a large mixing bowl, combine all ingredients.
Package tea mix in small jars.
To use, add 1 teaspoon of spiced tea mixture per cup of boiling water.
This makes nice gifts at Christmas.
Pour orange juice, lemon juice, tea and sugar into a bottle or pitcher.
Stir these ingredients; refrigerate at least 2 hours. Also refrigerate the ginger ale and club soda.
Open can of mandarin oranges when you are ready to serve the punch.
Pour contents of can into punch bowl.
Add the juice and tea mixture to the bowl.
Stir well.
Add chilled ginger ale, club soda and the Decorative Ice Cubes.
Serve in punch cups or tall glasses. Serves 8.