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.
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.
b>high heat. Remove the pan from the heat and add the tea
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
our over the tea leaves.
Let the tea steep for 10
*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
Combine the cloves and cinnamon in a cheesecloth.
Set aside.
Bring the water to a boil over high heat and add the tea bags.
Remove from heat.
Cover and steep for 5 minutes.
Remove the tea bags.
Add the spice mixture and remaining ingredients to the tea.
Bring to a boil over high heat.
Remove from heat.
Remove spices.
Serve the tea while it's still hot.
Put water in a pan on high heat.
Crush cloves and add to the water.
Wait till water starts boiling.
Now lower the heat and let it simmer for 2 minutes.
Add tea leaves/ tea bag and let it boil for a few seconds on high heat again.
Add milk and give one boil.
Add sugar.
Switch off the gas and cover the lid tightly.
Let it stand for a minute and sip sip sip!
Adjust milk and sugar as per your preferences!
nonstick frying pan over high heat for 2 mins. Reduce
ith aluminum foil.
Place tea leaves, rice, and brown sugar
nd pour boiling water over tea bags; steep 10 minutes.
rill pan or skillet on high heat. Cook lemons, cut-side