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.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Mix ingredients together according to instant tea recipe and serve.
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.
he freshest seafood for this recipe. You can tell if the
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
rom the heat, add the tea bags and let steep for
Build the ingredients in a collins glass.
Stir.
Drink responsibly!
* Heat the oil in a large non-stick skillet over medium-high heat.
* Add the onion, red pepper, and garlic.
* Saute until limp, about 3 minutes. Sprinkle with salt, if desired.
* Push the onion mixture to the edges of the skillet.
* Add the shrimp and zucchini; sprinkle with thyme and red pepper flakes.
* Saute until the shrimp are opaque, 4 to 5 minutes.
* Toss to mix well. Serve immediately.
Mix to combine spices for the taco seasoning. Heat skillet on medium heat and add oil. Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula. After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night. For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.
Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover, and simmer for 5 minutes. Off the heat, add the tea bags and steep, covered, for 5 minutes. Remove the tea bags.
Add the cider and Sweet'N Low to the spiced tea and warm over medium heat until Spiced Cider Tea is steaming hot. Divide between two mugs and serve, garnished with a long cinnamon stick, if desired.
he heat and add the tea bags. Stir and allow the
In
a saucepan, combine all ingredients except the tea. Simmer 5
to
10
minutes.
Add tea bags;\tlet steep to taste. Serve hot or chill for iced tea.
In a large metal bowl (that will fit in your freezer), combine all of the ingredients except for the ginger ale.
Place the bowl in the freezer, and every couple of hours or so, stir the mixture, until frozen.
To serve, use an ice cream scoop or a large, heavy spoon to fill an old-fashioned glass 2/3 full with the frozen tea mixture.
Top with some ginger ale; do not stir.
Let the ginger ale coagulate with the frozen tea and make it all slushy, and then drink up.