eady to use. Will keep for up to a month in
b>milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea
Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool.
Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy.
irtight container in the refrigerator for up to a week. Place
For coffe milk:.
Add coffee syrup to the glass of cold milk.
Stir well with a spoon.
Serve immediately.
For the coffee cabinet:.
In an electric blender, beat the coffee syrup, scoop of ice cream, and milk for 1 minute, or until ice cream is dissolved.
Pour and serve immediately.
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
Mix 1/2 cup milk and 1/2 cup half-and-half in a glass.
(you can use full 1 cup milk or full 1 cup half-and-half depend on your taste if you want it thicker or thinner).
Put tea bag, ground cinnamon, and ground ginger in it, microwave in high for 1.30 minutes.
Remove tea bag, add sugar, and rum.
You serve with cookies or bread for perfect companion.
he boiling water to the tea bag, not the other way
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
icking together right-- add enough milk/soymilk/etc. to make
tea per cup of tea to the teapot, plus one for
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.
blend in the scalded lukewarm milk, sugar, salt, egg yolks, butter
Gently 'bruise' the cardamon by smacking with a rolling to open the husk up a little.
Place the cardamon, milk & tea bags in a pan & slowly simmer for 5 minutes.
Remove from heat, mix in sugar & pour into cups to serve.
0 seconds).
Place a tea bag in the hot cup
Heat chocolate, water, sugar, and cinnamon stick over medium heat until melted and the cinnamon has infused into the mixture (about 5-10 minutes). Stir occasionally.
Stir in the creamy milk.
Fill your mug with a happy helping, then top with freshly grated nutmeg.
Heavenly.
Even hairy ginger is good for tea making.
Add the ginger
small saucepan, heat the milk over medium heat until hot
Put water and spices (except for the white tea) into a small pot.
Add water and cook on medium for 6 minutes, then add white tea.
Place lid on pot and cook for 6 minutes.
Add in milk and stir, then turn off the stove burner.
Add sugar and stir until completely dissolved.
Strain spices out and enjoy!
Either cut the recipe in half or find a