Mix all ingredients together.
Use 3 teaspoons to a cup of hot water.
Mugs take
6
heaping teaspoons.
Makes 50 cups hot tea.
In a large mug or coffee cup prepare hot tea. (I microwave 10 ounces of water for 1 minute and steep 2 tea packets.)
Stir in sugar and cinnamon.
Cut 2 slices from orange and cut slices in half. Squeeze juice from remaining orange into cup.
Enjoy!
Preheat the oven to 220 degrees Celcius.
Mix eggs, sugar, butter and / or oil and the hot tea using a hand mixer for about 5-6 minutes.
Pour the batter into a tin / mould; it should have a consistency of sour cream.
Bake for 35 minutes.
Make a spiced tea by boiling together for 10 minutes 2 cups water, cloves, cinnamon and ginger.
Make a syrup using 2 cups of sugar and 2 cups water.
Mix the spiced tea, hot tea, syrup and grape juice.
Strain juice of lemons and oranges and add just before serving.
Serve hot.
Serves 35 and 50.
Advance preparation:
Combine hot tea, apricot nectar, orange juice, sugar and lemon juice.
Chill tea-apricot mixture thoroughly.
Mix strong hot tea, sugar, cinnamon and cloves well.
Add orange juice, lemon juice and pineapple juice.
Mix all well.
Let set to blend flavors.
Serve hot, keeping stirred up as the spices will settle out.
Will keep for a couple of weeks in refrigerator.
Mix together the dried fruit, sugar and hot tea.
Cover and leave overnight.
Add the egg beat well, then stir in the flour.
Grease a 1-lb loaf tin; line the base with greaseproof paper.
Place the mixture into the tin and bake for about 1 1/2 hours at 160c (fan).
Always use hot tea so the sugar dissolves and the dried fruit swells more easily.
Prep time doesn't include soak time.
In a bowl, combine hot tea and sugar, stirring until sugar is dissolved.
Let cool.
In punch bowl, combine tea, orange and lemon juices, orange liqueur and orange slices.
Chill until serving.
To serve, pour over ice in tall glass and garnish with orange slices.
Makes 5 cups.
Pour hot tea over sugar; stir until sugar dissolves.
Add juices.
Refrigerate until chilled.
Pour into punch bowl and add ginger ale.
Spoon into sherbet.
Makes 16 punch cup servings.
Pour hot tea over sugar; stir until dissolved.
Add juices and refrigerate.
When ready to serve, add ginger ale and spoon in sherbet.
Makes 16 cups.
Pour hot tea over sugar.
Stir until sugar dissolves; add juices, chill.
Then pour into punch bowl.
Add ginger ale.
Spoon on sherbet.
Pour hot tea into a pousse-cafe glass, using a spoon in glass to prevent cracking.
Add amaretto, but do not stir.
op with chilled whipped cream and serve.
Dissolve the sugar in the hot tea.
Stir in the juices.
Pour over a large block of ice (or ice ring made in a jello mold).
Just before serving add the 7-up and garnish with mint leaves or fruit slices.
Mix all ingredients together with a spoon.
To make your cup of hot tea, combine 3 heaping teaspoons of tea mixture to cup of hot water.
Combine Tang, sugar, instant tea, spices and salt.
Makes 2 cups dry mix or enough for 6 quarts of tea.
Use 2 teaspoons of mixture for each cup of hot water to make hot tea.
Less sugar may be used in mixture, if desired.
Keep stored in airtight jar or canister.
Mix together and store in airtight container.
Mix 3 or 4 teaspoons to 1 cup hot water for a nice cup of hot tea.
Mix all ingredients together; store in airtight container. When ready to use, mix 2 to 3 teaspoons of tea mix to 6 to 8 ounces of hot water.
Mix all ingredients together.
Store in airtight container. To make one cup hot tea, use 2 1/2 teaspoons per cup of hot water.
Mix well.
To a cup of hot water, add two or three teaspoons or to taste.
Store tea mixture in an airtight container: jar, plastic or Ziploc baggie.