In a large mug or coffee cup prepare hot tea. (I microwave 10 ounces of water for 1 minute and steep 2 tea packets.)
Stir in sugar and cinnamon.
Cut 2 slices from orange and cut slices in half. Squeeze juice from remaining orange into cup.
Enjoy!
Preheat the oven to 220 degrees Celcius.
Mix eggs, sugar, butter and / or oil and the hot tea using a hand mixer for about 5-6 minutes.
Pour the batter into a tin / mould; it should have a consistency of sour cream.
Bake for 35 minutes.
Make a spiced tea by boiling together for 10 minutes 2 cups water, cloves, cinnamon and ginger.
Make a syrup using 2 cups of sugar and 2 cups water.
Mix the spiced tea, hot tea, syrup and grape juice.
Strain juice of lemons and oranges and add just before serving.
Serve hot.
Serves 35 and 50.
Advance preparation:
Combine hot tea, apricot nectar, orange juice, sugar and lemon juice.
Chill tea-apricot mixture thoroughly.
Mix together the dried fruit, sugar and hot tea.
Cover and leave overnight.
Add the egg beat well, then stir in the flour.
Grease a 1-lb loaf tin; line the base with greaseproof paper.
Place the mixture into the tin and bake for about 1 1/2 hours at 160c (fan).
Always use hot tea so the sugar dissolves and the dried fruit swells more easily.
Prep time doesn't include soak time.
Mix strong hot tea, sugar, cinnamon and cloves well.
Add orange juice, lemon juice and pineapple juice.
Mix all well.
Let set to blend flavors.
Serve hot, keeping stirred up as the spices will settle out.
Will keep for a couple of weeks in refrigerator.
Mix all ingredients together.
Use 3 teaspoons to a cup of hot water.
Mugs take
6
heaping teaspoons.
Makes 50 cups hot tea.
In a bowl, combine hot tea and sugar, stirring until sugar is dissolved.
Let cool.
In punch bowl, combine tea, orange and lemon juices, orange liqueur and orange slices.
Chill until serving.
To serve, pour over ice in tall glass and garnish with orange slices.
Makes 5 cups.
Pour hot tea over sugar; stir until dissolved.
Add juices and refrigerate.
When ready to serve, add ginger ale and spoon in sherbet.
Makes 16 cups.
Pour hot tea over sugar.
Stir until sugar dissolves; add juices, chill.
Then pour into punch bowl.
Add ginger ale.
Spoon on sherbet.
Pour hot tea into a pousse-cafe glass, using a spoon in glass to prevent cracking.
Add amaretto, but do not stir.
op with chilled whipped cream and serve.
Dissolve the sugar in the hot tea.
Stir in the juices.
Pour over a large block of ice (or ice ring made in a jello mold).
Just before serving add the 7-up and garnish with mint leaves or fruit slices.
Pour hot tea over sugar; stir until sugar dissolves.
Add juices.
Refrigerate until chilled.
Pour into punch bowl and add ginger ale.
Spoon into sherbet.
Makes 16 punch cup servings.
or jelly (lavender and black tea in particular need to be
issolve the sugar in the hot tea, pour this over the fruits
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.
itcher that can withstand the hot tea without breaking and put it
In a medium saucepan, bring 1 quart water to a boil.
Remove from heat, and while water is still bubbling, add tea bags and 1/4 cup mint.
Cover and let steep 8 minutes, then remove and discard tea bags and mint.
Put remaining quart of cold water into a large pitcher or insulated jug.
Add hot tea to cold water.
Let cool to room temperature.
Add orange juice, honey, and mint sprigs, and mix well.
Store in refrigerator & serve over ice.
Soak the raisins in hot tea with honey for 30 mins, until softened.
Preheat the oven to 350\u00b0F. Grease an 8 x 5-inch loaf pan.
Fold the flour and spice into the raisin mixture. Add the eggs and stir well to combine. Pour into the prepared pan.
Bake for 1 hour 10 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Slice and serve with jam.
ater, remove from heat, add tea bags and steep for 20