Boil the water and remove from the heat.
Add tea bags and let steep for 15 minutes.
Remove tea bags. Add juices to the tea base.
Heat all the ingredients until piping hot, but do not boil. Add water to taste as the juices and tea base are heating.
The longer you heat this, the better.
Add amounts of juice to your personal taste. Other juices can be substituted from any canned fruit.
Leftover spiced tea can be refrigerated and re-warmed for at least a week.
Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.
Mix all ingredients together.
Put in airtight container and label \"Spiced Tea.\"
Use 2 to 3 teaspoons per cup of Spiced Tea mixture.
Add boiling water.
Steep tea and cloves in boiling water for 5 minutes and then strain.
Dissolve sugar in hot spiced tea and add lemon juice. Serve hot.
Mix all ingredients together and store in airtight container. Add 2 teaspoons of spiced tea mix to 1 cup hot water for a delicious hot drink.
Put all ingredients in a large bowl and mix well.
Store in a jar.
For 1 cup of hot spiced tea, put 2 teaspoons mixture in cup. Fill with boiling water and stir.
Mix together and keep covered. Put 2 tablespoons to the cup and pour hot water over.
You may double this.
This is also good when you heat large can of apple juice and add spiced tea. Good for parties.
Mix ingredients together thoroughly.
Store in airtight container.
To prepare spiced tea, use 2 teaspoons mix to each cup of boiling water.
Combine all ingredients and store in tightly covered jar.
Use 1 teaspoon per teacup for hot spiced tea.
Use 2 teaspoons spiced tea mix to 1 cup of boiling water.
Use cinnamon stick to stir.
lace 3 teaspoons of the spiced tea mix to a coffee mug
or jelly (lavender and black tea in particular need to be
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.
Prepare an infusion by bringing to a boil water and sugar. Remove from heat and add the juices, cloves and cinnamon. Meanwhile, prepare tea.
Put the hot, spiced infusion in crystal bowl.
Pour the steeped tea over the mixture and serve.
Memo:
I put cloves and cinnamon in small cloth bag.
Take it out of the tea when it is spiced to taste.
Combine sugar, water, cinnamon and cloves and simmer 10 minutes.
Make 4 cups of strong tea by bringing 4 cups of water to a boil and adding 2 family size tea bags.
Steep about 10 minutes. Strain spiced sugar water and tea into large container.
Add 1 can frozen orange juice and frozen lemonade.
Add 12 cups of water.
May be refrigerated for up to one week and heated and served as needed.
If it seems too sweet, add more water.
dd the bean pod and tea bags. Let stand for 5
Bring tea bags and water to a boil; let steep at least 30 minutes.
Pour still hot tea into a half gallon pitcher; add the drink mix.
Stir until drink mix is dissolved.
Fill pitcher up the rest of the way with cold water; enjoy.
I would say if you like it sweeter, you would be better off adding a bit of sugar to the mixture as opposed to more lemonade or it will begin to taste simply like the lemonade and you would lose the spiced tea flavor.
Place cocoa mix into a cup. Gradually stir hot water into mix until blended. Add tea bag. Let stand 1 to 2 minutes, based on desired strength of chai spice. Remove tea bag and discard.
Top with a serving of Reddi-wip. Sprinkle with cinnamon, if desired.
165 degrees C).
Grind tea into a fine powder using