Blend mint tea and hot chocolate in a saucepan and heat.
Add creme de menthe.
Serve with a dollop of whipped cream and mint. (Serves 8.)
Boil water and sugar; pour over mint tea leaves.
Let stand for 1 hour.
Add frozen lemonade and orange juice.
Add 3 quarts water to 1 quart of this concentrate.
Place the tea in a teapot (allow 3
Bring the water to a boil in a large saucepan.
Add the tea bags and mint leaves.
Simmer for 10 minutes.
Remove the tea bags.
Add the sugar to the hot tea; stir until dissolved. Prepare the lemonade and orange juice according to package instructions; stir into the sweetened mint tea.
Refrigerate the mixture overnight.
Yields 1/2 gallon.
Place tea bags, ginger, mint& sugar in saucepan.
Pour in boiling water, cover, and let stand 10 minutes.
Strain tea into large pitcher and stir in lemon.
Refrigerate until cold.
Pour into ice filled glasses and garnish with mint.
Place tea in teapot.
Pour in boiling water.
Cover and steep 2 to 3 minutes.
Wash mint under running water and add to pot.
Steep for 3 to 5 minutes.
Add sugar as desired.
Serve in mint tea glasses or small cups.
Tear off a handful of tea leaves.
Bring water to a boil and pour over the leaves.
Allow to steep for 5 to 7 minutes.
Remove leaves and add honey to taste.
Place ice cubes in glasses and pour hot tea over them.
The tea can also be made by the pitcher by using one quart of water and a 1/2 cup of tea leaves. Place a quart of ice cubes in a pitcher and pour hot tea over them after the leaves have been removed and honey added.
Make a gallon of tea using Bigalow Plantation Mint Tea Bags and Lipton Regular Tea Bags.
Add Sugar, Lime Juice and Rum Extract, mix well.
Let set for at least a few minutes for the flavors to marry.
Refrigerate and enjoy iced cold.
Steep tea bags in boiling water for at least 5 minutes.
Stir in sugar and lemonade.
Add water to make one gallon.
Boil water.
Add tea bags 10 minutes.
Pour into pitcher.
Add sugar, orange and lemon juice.
Serve over ice cubes.
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig.
NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
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.
Rinse teapot in boiling water (to heat the pot). Pour out water. Quickly add tea, mint leaves and sugar to the pot, then add boiling water and swirl the pot gently a few times to dissolve the sugar. Replace lid (cover pot with a towel or a tea cozy if you're serving hot tea) and allow to steep for 5 minutes.
2. Pour tea through a strainer into serving cups. Or, cool to room temp and chill if you're serving it as iced tea. Serve with a mint sprig in or on top.
Bring water to a boil in a large sauce pan. Add tea bags and mint and steep for 10 minutes.
Remove tea bags and mint. Add sugar and stir till dissolved. Pour in pitcher. Add cranberry juice. Stir and refrigerate. Garnish with mint leaves and fresh raspberries or cranberries. Can be made sugar-free by using light cranberry juice and Splenda instead of sugar.
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.
Bring a kettle of water to a boil. Add boiling water to a teapot that holds about 4 cups water, and swirl to warm. Discard the water and add the tea, 24 mint leaves, and sugar to the teapot. Pour the quart of boiling water into the teapot and swirl once or twice to dissolve the sugar. Allow the tea to steep for 5 minutes.
Pour the tea through a strainer into small decorative Moroccan glasses or teacups. Garnish each with several fresh mint leaves.
Bring 2 cups water to a boil.
Pour over tea bags.
Cover and steep 5 minutes.
Add lemon slices and mint leaves.
Cover and steep 20 minutes.
Strain, discarding tea bags, lemon slices and mint leaves.
Combine tea, remaining 2 cups water, pineapple juice, sugar and flavorings.
Stir well.
Serve beverage over ice and garnish with fresh mint sprigs, if desired.
Yields 6 cups (81 calories per 1 cup serving).
hop one cup of the mint leaves.
Place the chopped
Place teabags or loose tea and mint in the water in a sun tea jar. Let steep in the sun (or refrigerator) for several hours until the tea is a clear ruby color.
If you have used the hibiscus buds and fresh mint, strain before storage and serving.
Serve over ice with a sprig of fresh mint. May add sugar and lemon, if desired.
Brew mint tea: Pour 2 cups boiling water over the 2 mint tea bags and steep for 4 minutes.
Combine brewed mint tea, cardamom, cloves, ginger, peppercorns, lemon grass, vanilla.
Fill 2 glasses to the top with ice. Strain tea into the glasses.
Garnish with mint, if desired.