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 water and teabags in a large pot.
Cover, cook at medium heat.
As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately.
Strain at once, let cool and use as base for pearl tea drinks.
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.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
Place all ingredients, except tapioca pearl and ice, in cocktail shaker or thermos. Shake well for 10 seconds.
Place Tapioca pearl into bottom of tall glass and pour shaken mixture over it.
Put as much ice as you want into glass and serve with bubble tea straw.
ater chocolate sauce.
Pour tea base, milk, strawberry puree, melted
*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
In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled.
Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.
Pour tea base and fat free half and half into cocktail shaker or thermos.
Spoon 3 tsp of Chai latte mix into pyrex measuring cup. Add 1/2 cup warm water and mix until mix is dissolved.
Pour chai tea into cocktail shaker and add sugar syrup.
Shake for about 10 seconds or until frothy.
Spoon tapioca pearl into tall glass and pour shaken mixture over it.
Serve with bubble tea straw and enjoy! ^_^.
he heat and add the tea bags. Stir and allow the
Bring water to a boil in a pot, add tapioca pearls, and cover pot. Reduce heat to medium-low and simmer for 5 minutes. Drain pearls and set aside.
Pour brewed tea, condensed milk, and sugar into a pitcher; stir to dissolve sugar. Refrigerate tea mixture until chilled, about 1 hour.
Scoop tapioca pearls into 4 large glasses, about 2 tablespoons each. Fill each glass with tea mixture; top with ice.
Combine green tea with sugar and set aside.<