Microwave water in a mug until hot.
Place tea bag in hot water and steep for a few minutes until strong. Discard tea bag.
Stir in chocolate syrup, Splenda and creamer. Reheat if desired.
Pour over crushed ice in a tall glass if desired.
Top with whipped cream and drizzled chocolate syrup.
Combine all ingredients and stir well.
Store in an airtight container.
Add 2 teaspoons of mix to 1 cup of boiling water to make 1 cup of Spice Tea.
In a large saucepan, combine all ingredients.
Simmer for 10 minutes.
Strain out whole cloves and tea bags.
Transfer hot cider to pre-heated thermos containers.
Serve hot.
Garnish with orange rind.
For a party service, double the recipe and place in your crockpot on high for 2-3 hours.
Tie the cloves and tea bags in a piece of cheesecloth before adding to the crockpot so the they can be easily removed without straining.
Pour water over tea and let cool.
Strain and add remaining ingredients.
Simmer mixture for 20 minutes.
If too strong add water.
Add extra sugar to taste.
This recipe makes 16 to 20 cups.
omegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice spice tea bags.
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.
baking soda, salt, flour, five-spice mixture, and ginger.
In
Bring water to a boil in saucepan.
Add tea leaves and simmer for 10 minutes.
Place milk in microwavable container and microwave until steaming.
Add milk to tea mixture, and stir in 5-spice powder. Simmer 1 minute.
Strain tea into mugs, or refrigerate for iced tea. (strain into glasses over ice).
Sweeten to taste, with sweetener of choice.
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.
Place tea bags, berries, orange, lemon and sugar in a heat-proof pitcher or bowl.
Pour boiling water over.
Let steep 10 to 15 minutes, then remove tea bags.
Let mixture cool to room temperature, then chill.
You can either keep fruit in or strain it out, depending upon your preference.
When ready to serve, fill a tall glass with ice.
Pour in tea mixture to fill half way.
Top off with club soda.
Place the first 3 ingredients in a saucepan.
Bring to a rolling boil on high flame.
Let it stand for 2 minutes to cool slightly.
Place tea bags in a teacup.
Pour very hot (not boiling) apple mixture over the tea bag.
Use a coffee filter to strain juice if you wish.
Bre for 2 minutes or until desired strength.
Remove tea bag.
Serve with carrot bar cake.
In a small bowl, combine cinnamon stick, cloves, orange peel and peppercorns. Place spice mixture and the tea bags in a cheesecloth bag, and tie with kitchen string.
To prepare tea: Bring 8 cups water to boil. Add cheesecloth bag and steep for 5 minutes.
Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming -- do not boil.
Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon \"swizzle\" stick.
To make good tea, use plenty of water.
Pour boiling water over tea twice, steeping 3 to 5 minutes each time.
No extra water will be needed.
If tea is sweetened with sugar or saccharin when made, it can be stored when cool in refrigerator without clouding. The native tea countries make tea with cold water; let it steep in sunshine several hours.
Will not cloud unsweetened in refrigerator.
In a saucepan, combine water, honey, 1 lemon slice and stick cinnamon.
Bring to boiling; reduce heat and simmer, covered, for 3 minutes.
Remove from heat; add tea bags.
Cover and steep for 4 minutes.
Remove tea bags, cinnamon and lemon slices.
Pour tea into 4 cups.
Serve hot.
Garnish with additional lemon slices, if desired.
Makes 4 servings.
Bring water to a rolling boil.
Add allspice, cloves, cinnamon and tea.
Stir well.
Turn off and steep 20 minutes.
Strain, or spices and tea can be put in tea ball.
Add lemon juice, orange juice and sugar.
Mix well.
Steep tea bags in hot water for 30 minutes or longer.
Remove tea bags, add brown sugar, apple cider,cinnamon sticks and butter and heat over medium/low heat for about 15 minutes.
Add rum and ladle into mugs.
Garnish with cinnamon stick and orange.
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes.
Discard the tea bags.
Combine the tea with the apple juice and refrigerate until cold.
Serve over ice.
***Prep time does not include refrigeration time.
Mix all the ingredients together.
Store in an airtight container.
For an average size cup of tea, add 2 heaping teaspoonfuls of the spiced tea mix to hot water.
Place all tea bags in 6 to 8 cups of water.
Place in microwave oven and cook on High for 13 minutes.
Let steep 1 to 2 hours.
Remove tea bags (do not squeeze bags as they will make your tea bitter) and pour contents into a 1 gallon pitcher. Finish filling pitcher with cold water and sweeten to taste.
Pour into glass filled with ice and enjoy!