offee and 6 cups of cold water. Stir well until coffee
Pour sweetened condensed milk and half-and-half into small measuring cup or pitcher. Add cardamom and cinnamon. Whisk until smooth and blended.
Place ice cubes in mugs. Pour 4 ounces cold brew concentrate into each mug. Pour half of spice mixture into each glass slowly over the back of a spoon.
p to overnight.
Combine cold brew and remaining 2 tablespoons sugar
Put the mint in a large heatproof pitcher and pour in 6 cups boiling water. Add the tea bags and let steep for 30 minutes. Remove the tea bags, strain out the mint, and stir in the sugar and juices.
Let cool to room temperature and add the vodka (if using). Refrigerate until cold. Stir before serving. Serve over ice, garnished with the sliced lemon.
In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
Once tea is desired strength, add frozen or fresh peaches.
Pour over ice and serve.
***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
In blender, puree 1/2 pint fresh raspberries; strain out seeds.
Add to cold water with superfine sugar.
Replace peaches with 1 pint fresh raspberries.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
ater, remove from heat, add tea bags and steep for 20
Brew tea for 5 to 8 minutes in 4 of boiling water (off heat).
Remove the tea bags.
Separately boil1 cup of water and add sugar and 1 cup of basil leaves, brew covered (off heat) for 10 minutes.
Remove the basil and add chopped strawberries and let it chill in the fridge.
Add the basil strawberry syrup to the cool or cold brewed tea.
Serve in glasses with ice and enjoy!.
Brew tea bags in boiling water to make very strong tea. Remove tea bags and add sugar to the hot tea.
Stir to dissolve. Pour into large pitcher.
Add lemonade concentrate and enough cold water to make 1/2 gallon.
Chill and serve over ice.
Place the tea bags in a very large
Brew tea by adding the entire 100g tin of leaves to 12-cup coffee maker's filter basket. Use 12 cups water. As soon as it has brewed, pour into a pitcher and refrigerate until very cold. (This is double-strength.).
In a bowl, mix peaches, sugar and raspberry syrup. Refrigerate until peaches are thawed and sugar is dissolved. Stir frequently.
To make tea:
Fill a glass with ice. Add some peaches and 2-4 Tablespoons of syrup over ice. Fill glass with cold tea and top with a few fresh raspberries. Stir and enjoy!
Brew tea with boiling water in a microwave safe container for about 5 minutes, or until tea is very strong.
Add gelatine, stir to dissolve and microwave for about 30 seconds, stir again.
Add sugar and stir until dissolved.
Add cold water and lemon juice and stir.
Place in moulds (optional) and refrigerate until set.
Brew tea bags and water until very strong tasting.
Use a gallon jar, put tea, sugar, juice and lemonade in jar; mix well. Fill rest of jar with cold water.
In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.
Fill a 2 qt pitcher (that's pitcha in the South) about halfway up with ice.
Clip the clothespin onto the side of the pitcher and\"hang\" the tea bags through it (keeps the paper from getting in the tea and makes the bags easier to retrieve- you don't want to be seen with your hand in the pitcher here in the South).
Pour the sugar or Splenda on top of the ice cubes and now fill the pitcher up with water.
Let sit about an hour, pull out tea bags and serve.
Brew tea bags in boiling water for 5 minutes, then add remaining ingredients.
Chill before serving.
Brew tea.
When done, pour tea syrup into 1 gallon jug.
Add sugar.
Dissolve, and fill gallon jug to top with cold water.
Brew tea bags in 2 quarts water.
Crush fresh mint in warm tea.
Add remaining ingredients to make one gallon.
Freeze some in ice cube trays with sprig of mint in each section.
combine the pumpkin, vanilla, and cold brew, whisking to combine. Set aside
ind staining, and set the cold brew aside, discarding the used grounds