Sweet Tea Vinaigrette Preparation:
Bring tea to a boil in a
Pour ice into a pitcher; add sweetened tea, lemonade, sweet tea-flavored vodka, and lemon and mix well.
Place watermelon and lemon juice in a blender; blend until smooth.
Fill a cocktail shaker with ice; add 1 shot whiskey, 2 shots blended watermelon, and 2 shots sweet tea. Cover and shake; pour into serving glass and garnish glass with lime wedge. Repeat with remaining ingredients to create 4 drinks.
In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for 4 minutes.
Remove and discard tea bags, and lower the heat to simmer.
Add chocolate and butter, stirring until melted.
Remove saucepan from heat; cool for 10 minutes.
Add sugar, salt, nuts, eggs, and mix well.
Pour mixture into unbaked pie shell.
Bake in preheated oven at 375\u00b0 for 45 minutes.
Serve warm or cold, alone or with whipped cream.
DD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice
ontainer/well the tea bags go in Put tea bags on top
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.
Heat everything together
until
just
before it boils; remove from heat.
Pour into
jars
and put on lids and rings. Turn jars upside down so they will be sure to seal.
This is a concentrate so when you're ready to use it, add enough ice and water to make almost
a
gallon
of
iced
tea,
depending how strong you like it.
You can easily double the recipe.
Make the tea in a 3 or 4 quart pitcher (or iced tea pot). Set aside.
Pour peaches and water into a blender.
Blend on high speed until well blended.
Add sugar and blend for a few more seconds.
Add more water until there is 1 quart.
Blend for a few seconds-- pulse.
Pour this mixture into the pitcher of tea and stir until well mixed.
Chill before serving.
Serve over ice or warm up for a hot drink.
n small pot.
Place tea bags in water and turn
nd transfer to fridge, with tea bags remaining - you really want
In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes.
Place sugar in 2-quart pitcher (that will tolerate some heat).
Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved.
Place in refrigerator until ready to serve.
To serve, pour into tall glasses over ice.
Serve with lemon slices.
Serves 8.
Mix tea, salt, thyme, lemons, and garlic
Pour 4 cups boiling water over tea bags, cover and steep 5 minutes. Remove tea bags from water, squeezing gently. Add 2 cups of cold water, and 1/2 cup sugar or Splenda, and stir until sugar dissolves. Serve over ice.
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.
Mix all ingredients together.
Put 2 heaping teaspoons into tea cup.
Fill with boiling water.
Tea may also be served iced. Keep tea mixture in covered jar.
In a saucepan, pour boiling water over tea bags; cover and steep 5 minutes.
Remove tea bags from water, squeezing gently.
Stir in 2 cups cold water and sweetener, stirring until sweetener dissolves.
Serve over ice or let tea come to room temperature then serve over ice.
Cut lemongrass into 2\" inch lengths, then crush with the flat side of a large knife.
In a 2-quart pan, bring 4 cups water, sugar, ginger and lemongrass to a boil. Remove from heat and add tea leaves or tea bags; let steep about 4 minutes or until desired flavor and color are achieved. Let cool, about 30 minutes.
Pour through a fine strainer into a glass pitcher. Cover and chill until cold, at least 2 hours. Pour into tall glasses filled with ice and garnish with a spring of mint.
Bring 2 quarts water to a boil in a large pot; remove from heat and add the tea bags; steep 20 minutes.
Slice 1 orange, 1 lemon, and 1 lime into thin rounds.
Squeeze and strain the juice from the remaining orange, lemon, and lime.
Stir the citrus juices into the brewed tea.
Pour the tea into a pitcher and stir in the sugar/artificial sweetener to taste, until dissolved.
Stir in the citrus slices; refrigerate the tea until chilled, at least 2 hours.
Serve tea over ice, garnished with a mint sprig.