Microwave water in a mug until hot.
Place tea bag in hot water and steep for a few minutes until strong. Discard tea bag.
Stir in chocolate syrup, Splenda and creamer. Reheat if desired.
Pour over crushed ice in a tall glass if desired.
Top with whipped cream and drizzled chocolate syrup.
Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon \"swizzle\" stick.
Mix together and store in airtight container.
Mix 3 or 4 teaspoons to 1 cup hot water for a nice cup of hot tea.
To make good tea, use plenty of water.
Pour boiling water over tea twice, steeping 3 to 5 minutes each time.
No extra water will be needed.
If tea is sweetened with sugar or saccharin when made, it can be stored when cool in refrigerator without clouding. The native tea countries make tea with cold water; let it steep in sunshine several hours.
Will not cloud unsweetened in refrigerator.
Add spices to water.
Bring water to full boil.
Remove from heat.
Add tea immediately.
Brew for 4 minutes.
Strain.
Add sugar.
Stir until dissolved.
Add fruit juices.
To reheat, do not re-boil.
Heat on low heat until hot.
Combine
water,
tea
bags, cloves and cinnamon sticks; bring to
a boil, then simmer for awhile.
Remove tea bags and spices. Add
sugar
and juices.
Delicious and cozy on a cold evening!
Mix all ingredients together.
Use 2 to 3 teaspoons mixture in hot water.
Good in winter or when you have a cold.
In a microwave mug, combine water, honey, lemon slice and cinnamon. Micro-cook mixture, uncovered, on High for 1 1/2 minutes or just until steaming hot. Add tea bag. Cover and steep for 4 minutes. Remove tea bag, lemon slice and cinnamon. Garnish with an additional lemon slice if desired.
Tie spices in cheesecloth bag and bring to a boil in the water.
Add tea.
Let stand 4 minutes.
Remove tea bags and spices.
Add juices and sugar; stir well.
Combine lemonade, Tang, sugar, tea, spices and salt.
Makes 2 cus dry mix or enough for 6 quarts of tea.
For individual servings, place 3 well rounded teaspoons of mix in a cup and fill with boiling water.
Stir until dissolved.
Combine.
To serve, mix with hot boiling water.
Store in tight jar.
Mix all ingredients.
Store in a canister.
Mix 2 teaspoons mixture and hot water for drink.
Combine and store in tightly covered jar.
Place one teaspoon per cup of hot water.
Instant tea may be used with or without sugar.
Mix and store in airtight container.
To serve mix 2 tablespoons per cup of hot water.
Mix all ingredients.
Use 2 to 3 teaspoons per cup of hot water.
Additional sugar may be added, if desired.
Store mix in airtight container.
Make tea and while still warm stir and dissolve sugar.
Add the remaining ingredients and warm on low heat for at least 30 minutes.
Do not boil.
Dissolve jello in 2 cups boiling water.
Add cold water to make 1 gallon.
Place tea, cinnamon and cloves in large saucepan. Pour remaining 2 cups boiling water over this.
Heat for 20 minutes (don't boil).
Remove and strain.
Add sugar, pineapple juice and lemon juice.
Stir into jello mixture.
Makes about 1 1/2 gallons.
ater, remove from heat, add tea bags and steep for 20
Combine all ingredients and stir well.
Store in an airtight container.
Add 2 teaspoons of mix to 1 cup of boiling water to make 1 cup of Spice Tea.