edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
or jelly (lavender and black tea in particular need to be
cups water and 3 tea bags, heat to boil, then
Bring to boil water, cinnamon, cardamon and cloves.
Boil for 10 to 15 minutes.
You should be able to smell the spices.
Add tea and boil 1 minute.
Remove from heat and add sugar.
Tea is quite sweet in Ethiopia as it is the \"dessert\" after a meal.
Tea is also served with plain bread for breakfast or just enjoyed as a snack.
At snack time, it is tasty with \"dabo kolo.\"
ith the crust mix (this recipes makes enough to fill a
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
rom heat.
Add the tea bags, cover and steep for
To convert recipes, substitute for each cup of white flour:
For any of the flavors, boil the water in a large saucepan.
When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.
After the tea has brewed about 1 hour, pour the sugar or sweetener into a 2 quart pitcher, then add the tea.
The tea should still warm, so the sugar or sweetener will dissolve easily.
Add the flavoring ingredients (plus additional water if needed to bring the tea to the 2 quart line).
Chill.
Boil tea and cold water together 10 minutes and strain.
Pour over sugar and stir until dissolved.
Keep in refrigerator.
When ready to use, mix 1 cup syrup to 4 cups cold water.
patula. Divide mousse among 6 dessert cups and chill until set
aucepan, boil water.
Place tea bags into a glass 2
ortion of dough with green tea powder; leave the last portion
our over the tea leaves.
Let the tea steep for 10
Steep the tea in about 2 cups boiling water for 2-3 mins. Strain tea leaves. Cool tea slightly then refrigerate.
Thinly slice 1 of limes and squeeze the juice from the other. Add the white vermouth and lime juice to the green tea. Place ice cubes in 6-8 cocktail glasses and add 2-3 mint leaves to each. Add the tea mixture and serve immediately.
*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.
Rinse teapot in boiling water (to heat the pot). Pour out water. Quickly add tea, mint leaves and sugar to the pot, then add boiling water and swirl the pot gently a few times to dissolve the sugar. Replace lid (cover pot with a towel or a tea cozy if you're serving hot tea) and allow to steep for 5 minutes.
2. Pour tea through a strainer into serving cups. Or, cool to room temp and chill if you're serving it as iced tea. Serve with a mint sprig in or on top.
rom the heat, add the tea bags and let steep for
y making your Sweetened Organic Tea.
Boil filtered water and
nd pour boiling water over tea bags; steep 10 minutes.