Mix ingredients together according to instant tea recipe and serve.
Mix tea with Tang in 2-quart container.
Add enough water to fill container.
Great thirst quencher, even without ice.
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.
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.
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.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
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.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.
uice or Tang, lemon juice and sugar in large tea pot or
Mix all ingredients together.
Use 2 heaping teaspoons of mixture per cup of hot water.
Recipe from the \"Taku Lodge\" in Alaska.
Combine all ingredients and mix well.
Use 3 heaping teaspoonfuls for each cup of boiling water.
Recipe makes 5 cups of dry mix.
Makes a nice gift.
Enjoy!
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
Mix and store in airtight container.
To serve, place 3 teaspoons mixture in a cup and add hot water.
Recipe may be doubled to use as gift.
Mix well.
Store in airtight container.
For small gifts, place covers and tie calico over lids of baby food jars filled with the dry mix along with this recipe:
To use 1 tablespoon mix to a cup of hot water.
Mix all ingredients.
Use 3 teaspoons per 6-ounce cup of hot water.
Attach recipe or instructions to jars.
Mix and store for 24 hours, then serve 2 teaspoons per cup of boiling water.
Blend together and store in a jar.
Use 3 heaping teaspoons in a cup of hot water.
Makes you feel warm! Best to double this recipe to make enough.