In a tea cup or mug measure 1oz amaretto and 1/2 oz grand mariner.
Fill mug with 3/4 cup steeped black currant herbal tea.
In a medium saucepan, bring the water to a boil.
Off the heat. Add Tazo Passion tea bags and let steep 5-10 minutes.
Remove tea bags.
Pour tea into a large pitcher.
Add about 2/3 of the can (or 8 ounces) of frozen lemonade concentrate.
Stir to dissolve and let cool a bit before refrigerating until completely chilled.
Pour over ice in a glass decorated with a fresh lime wedge. Enjoy!
BRING the water to a boil.
Reduce heat and add gingerroot and lemongrass.
Simmer for ten minutes.
Turn off the heat and add 2 bags or about 2 teaspoonfuls of your favorite herbal tea mixture.
Taste and if it tastes too weak, continue steeping, if it tastes too strong add more water.
Strain and sweeten with honey and add lemon to taste.
DD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice
container.
For the herbal tea:
Combine the ginger and
Put the milk and sugar in a saucepan, put the heat on high, and bring them to a boil.
After they've hit the boiling point, remove them from the heat, and add the herbal tea bags.
Cover the pan and steep the bags for five minutes.
Take the tea bags out.
Serve up the tantalizing concoction.
If you want to be especially artsy, you can garnish the top with whipped cream and chocolate curls.
Make the tea. Let it steep and cool
Pour boiling water over Cinnamon Apple Herbal Tea bags, cover, brew 5 minutes & remove tea bags. Stir in sugar + cinnamon candies (if using) & allow to cool (Stir to completely dissolve candies, if using).
In a pitcher, combine cooled tea mixture w/cold water, wine & lemon juice.
Serve in ice-filled glasses w/a splash of Club soda & garnish as desired w/lemon slices.
Brew a strong black tea or strong herbal tea of your choice.
Fill your pot comfortably with enough water, turn to medium heat, add tea bags, and bring to boil.
Once it has come to a boil, remove from heat and let steep for a couple of minutes.
Remove bags from water, pour tea in pitcher, add sugar, and stir until dissolved.
Fill gallon pitcher the remaining way with cold water and stir.
Enjoy!
In teapot, pour boiling water over Lemon Soother Herbal tea bags; cover and brew 5 minutes; remove tea bags.
Stir in sugar; chill.
In blender, process tea with watermelon until blended.
Add ice cubes, one at a time.
Process at high speed until blended. Garnish, if desired, with a wedge of watermelon.
Makes about 4 servings.
Place raspberries in a bowl and lightly crush with a fork. Stir in orange zest and half the juice. Pour into ice cube trays and freeze overnight.
Place tea bags and sugar in a heatproof pitcher and add 4 cups boiling water. Steep for 10 mins, then remove tea bags and allow to cool. Add remaining fruit juice and stir. Chill until required.
To serve, place raspberry ice cubes and crushed ice into 8 serving glasses. Add basil leaves and remaining orange slices. Add iced tea and soda water. Stir to combine.
Bring water and herbs to a boil and then simmer for about 30 minutes.
Squeeze herbs and strain off.
Let the water cool for a little bit and then mix it with liquid soap and essential oil.
Pour into bottle/container of your choice and use as you would any bubble bath.
Pour the water into an appropriate pitcher or empty bottle.
Add the two tea bags.
Let steep for at least two hours or overnight in the fridge.
In medium saucepan, bring water and cranberry juice to a boil.
Add cinnamon apple herbal tea bags; cover and steep 5 minutes.
Remove tea bags; chill.
Just before serving, stir in ginger ale.
Serve in ice filled glasses.
Makes about 5 (8-ounce) servings.
Rinse the inside of the teapot with hot water.
Place the loose herbs into the teapot, or into a tea ball. Add boiling water to the pot and steep for 5 minutes; strain.
Serve in warmed china cups, with honey to taste. Makes two cups of tea.
Note: If you would like a stronger tea, add a black tea bag or loose tea of your choice and you can add another cup of water to make 3 cups of tea.
Boil water in a medium saucepan.
Remove from heat and add all tea bags.
Cover and let stand for 10 minutes.
Remove tea bags and then cover and chill for 2 hours.
Transfer tea to a pitcher and stir in cranberry juice.
If desired garnish with mint leaves or fresh cranberries.
Chill remaining tea for up to 2 days.
Place tea bags(if using hibiscus flowers, place in now) in a heatproof pitcher. In a 4-qt saucepan, heat water to a boil.
Pour it into the pitcher and steep tea bags for 10 minutes.
Remove tea bags; let cool and refrigerate, covered, until cold, about 1 hour.
Stir in sugar and lemon juice.
Add ice, berries and lemon slices to pitcher.
Remove any tags from the tea bags (prevents dye from leeching
Heat water in a large saucepan to just before boiling. Add tea bags, cinnamon sticks and ginger.
Remove from heat, cover and let steep for about 15 minutes.
Add cranberry juice and sweetener to taste. Strain tea into a pitcher. Cover and chill overnight.
Freeze glasses prior to serving. Pour tea over crushed ice and serve garnished with cinnamon sticks.