Bring to a boil. Add tea bags; remove from heat. Let
Place the tea bag in a microwave safe cup.
Cover with 1/2 cup water.
Microwave on High for 1 minute.
Stir honey into hot tea.
Stir hot tea into cold milk.
Serve in your toddler's favorite cup.
Temperature should be just slightly warm.
Please test temperature of liquid before serving to your little one.
Just pour ready-made chocolate milk into an 8oz mug, microwave
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!
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.)
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.
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.
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.
Pour on the hot tea, cover the bowl with plastic wrap and leave
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 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.
ater in a large pot with a tight-fitting lid and
Advance preparation:
Combine hot tea, apricot nectar, orange juice, sugar and lemon juice.
Chill tea-apricot mixture thoroughly.
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.
rom the heat and add tea bags. Cover and let steep
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 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.