Bring water to boil.
Add tea bags and mint leaves.
Cover and steep for 5 minutes.
Remove tea bags.
Combine tea mixture and remaining ingredients.
Stir well.
Let set overnight in refrigerator to enhance flavor.
Bring water to a boil.
Remove from heat.
Add tea bags and mint leaves; cover and steep for 6 minutes.
Discard tea bags. Combine tea mixture and remaining ingredients.
Stir well.
Let \"set up\" overnight in the refrigerator before serving.
This enhances the flavor.
Yield:
1 gallon.
Boil 3 cups water. Add tea bags and mint. Steep 15 minutes. Discard mint and tea bags. Add sugar, juices and remaining 3 1/2 cups water.
Makes 1/2 gallon.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
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.
Use 30-cup coffeepot.
Put spices in basket.
Bring the 1 1/2 cups water to boil and add tea to dissolve.
Add other ingredients in coffeepot.
Boil 2 cups water.
Remove from heat and add tea bags and mint.
Steep for 6 minutes.
Discard tea bags and mint leaves. Stir in remaining ingredients.
Refrigerate overnight before using.
Tie cinnamon sticks and cloves in a cheesecloth bag.
Combine spice bag, 1 quart water and tea bags in
a stockpot.
Bring to a boil over medium heat.
Remove from heat; cover and let stand 30 minutes.
Remove spice bag.
Remove tea bags, squeezing gently. Add remaining 4 quarts water, cranberry-apple drink and remaining ingredients.
Cook over low heat until sugar dissolves; stir occasionally.
Serve warm.
Yields 2 1/2 gallons.
Mix together first 4 ingredients. Add water. Makes 3 gallons of tea.
Steep tea bags in 1 quart boiling water for 5 minutes. Combine with remaining ingredients and 2 1/2 quarts water in larger container.
Serve over ice cubes and garnish with mint leaves.
Yields 8 servings.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Mix ingredients together according to instant tea recipe and serve.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
*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.
rom the heat, add the tea bags and let steep for