Make cinnamon tea with tea bag and water.
Cool
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180\u00b0C or 170\u00b0C fan-forced.
or jelly (lavender and black tea in particular need to be
Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.
Place 4 cups of boiling water in a tea pot with the tea & allow to brew for a few minutes then stir.
Place 1 cinnamon stick & 1 sugar lump in a tea cup & pour the tea slowly over them.
Serve with an additional bowl of sugar lumps for guests to add if they like. (You may also add a cinnamon stick to the tea pot whilst the tea is brewing for a stronger cinnamon flavour).
Combine cinnamon sticks and water in large saucepan.
Boil for 3 minutes; remove from heat.
Add tea bags.
Let steep for 10 minutes; remove cinnamon sticks and tea bags.
Stir in sugar. Heat just to serving temperature.
Serve in cups with cinnamon sticks for stirrers.
Yield: 10 servings.
he cinnamon candies in the bottom of the container/well the tea
Pour boiling water over tea.
Brew 4 minutes.
Remove tea bags.
Add sugar.
Squeeze juice from lemons and oranges and stir into tea.
Add cinnamon and cloves; heat over low heat (about 200\u00b0).
Garnish each serving with a slice of lemon speared with a clove.
Serves 8.
Steep tea and cinnamon stick together for 5 minutes.
Strain.
Serve with lemon wedge.
Can be served over ice too.
In a saucepan, combine cinnamon, water & sugar. Bring to a boil, then turn heat to low & simmer for 20 minutes, before setting aside to cool.
After tea has cooled, chill it in the refrigerator.
To serve, remove cinnamon sticks & pour the cold tea into cups or glasses, then garnish with pine nuts.
For the strongest flavor, add the cinnamon sticks to the water as it heats up. Otherwise add it to a teapot with the black tea.
Pour hot water over top, steep a few minutes, then pour into serving cups.
Sweeten with sugar or honey to taste.
Make the tea:
In a 4-qt. pot, combine ginger, cinnamon, and jujubes with 3 cups water; bring to a boil. Lower heat and simmer for 20 minutes.
Remove from heat and stir in sugar until dissolved. Let steep for 2 hours; add pine nuts and refrigerate until ready to use.
Make the cocktail:
Fill cocktail shaker with ice and add all ingredients; cover and shake vigorously for 10 seconds. Strain into a rocks glass filled with ice.
Garnish with an orange twist, if you like.
ups orange juice, oil and cinnamon in large bowl.
Beat
ugar, flour, 1/2 teaspoon cinnamon, the salt and vanilla (dough
Bring water, cinnamon, tea bags and cloves to a boil and simmer for 10 minutes. Add remaining ingredients. Serve hot.
Mix water, sugar, cinnamon and cloves; boil for 5 minutes. Add tea bags for 5 minutes.
Add juices and boil 10 minutes more.
In a saucepan, simmer ginger, cinnamon sticks and water for 20 minutes, longer for stronger tea. Add honey or brown sugar and strain tea through sieve.
aniseed (or star anise), cinnamon, tea (in a tea ball), sugar, salt, and
In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea.
Add honey or sugar and srain tea through a sieve.
Combine cinnamon sticks and water in a saucepan or teapot. Bring to a boil and simmer 15 minutes.
Return to a boil and pour into cups with a teabag in each cup.
You may add sugar and milk to taste. Do not add lemon or honey.