Mix all ingredients in a large bowl; store in airtight container.
Use 2 teaspoons of Russian Tea to 1 cup of boiling water.
Use as much Russian Tea as your taste desires.
It can be served cold and can be used with Sweet 'N Low instead of sugar.
Mix thoroughly and store in airtight container.
(Will keep indefinitely.)
Use 2 teaspoons Russian tea to 1 cup boiling water.
May be served hot or chilled.
Mix this well.\tUse 3 teaspoons of Tang and tea mixture with 1 cup boiling water to make 1 cup of Russian tea.
Dilute orange juice as directed on can.
Simmer cloves, cinnamon and sugar for 20 minutes in water.
Mix tea as you would for ice tea.
Add juice and other ingredients.
Serve hot or cold.
Mix ingredients and store in a container.
Add about 3 tablespoons in a cup of boiling water and you have a delicious cup of Russian tea.
Mix together and store in jar.
Use as you would instant coffee, but have Russian Tea instead.
Mix all ingredients.
Store in airtight container.
Use 1 to 1 1/2 teaspoons per cup of hot water (stronger for iced tea).
For the tea:.
Place water in a
ontainer/well the tea bags go in Put tea bags on top
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.
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
Simmer Spices,honey, stick of cinnamon and the 1 cup of water for 10 min, then let stand for 1 hour.( do this is seperate pot.).
Add tea to boiling water in seperate pot let steep.
Add juices and spices when adding spices put in collander over tea.
Stir the mixture and add rind of orange and lemon tea if desired.
oiling. Add 4 regular size tea bags (or 2 family size
Put water, sugar and cloves in a large saucepan.
Bring to a boil.
Reduce heat and simmer for 20 to 25 minutes.
Remove from heat; remove cloves.
Add fruit juices and tea.
Heat and serve. Recipe may be doubled.
Fresh juice is better, but canned or frozen may be used.
Keep in glass container in refrigerator. Good to have for drop-in friends.
Heat and serve.
Mix together thoroughly.
Use about 1 teaspoon for each serving or 1/4 cup for a quart.
Good hot or cold.
*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.
Make tea as usual (unsweetened). Extract juice from lemon and oranges.
Boil rinds with cloves in 1 pint of water.
Strain and add with juices and sugar to tea.
\"Delicious.\" Serve hot or cold.
Cream butter and sugar, add remaining ingredients, except for powdered sugar.
Roll into balls, small, about a\"quarter\" in diameter.
Bake for 5 minutes on 275F, then 20 minutes at 350F degrees.
Roll in powdered sugar while still hot, we usually do 2-3 coatings of sugar.
Combine all ingredients and store in an air-tight container.
To make a cup, add 1 1/2 teaspoons of the mix to 1 cup of hot water.
To give as a gift, package in 1 cup containers and attach the recipe and the nutritional information which is as follows (according to the website where I got this):
3 calories per 1 cup serving. 0 fat, 0 cholesterol and 1 milligram sodium to a cup.
Put five cups water in large covered Dutch oven.
Tie cloves in small cloth and put in water; bring to a rolling boil; put in tea bags, cover and set off burner for 10 minutes.
Remove tea bags, but leave cloves in water.
Add all the juices plus the water called for in the frozen juices.
Sweeten to taste with sugar or approximately 20 (1 grain) saccharin tablets.
Put back on burner and simmer for 30 to 45 minutes.
Do not boil.
Makes approximately 2 gallons.