boil. Stir in the Thai tea powder & remove from heat. Stir
TEA DIRECTIONS:
Thai Tea Mix directions.
1. Bring water to boil and add the
Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags.
Stir sugar into tea until dissolved. Cool to room temperature.
Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.
Bring 6 cups of water to a boil.
Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
Cover.
Remove mixture from heat and let steep 5 minutes.
Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
Add sugar, stirring until dissolved; cool.
Cover and chill 2 hours.
Serve in a glass over crushed ice.
Top with 3 to 4 tablespoons half-and-half.
round cloves and ground cinnamon, and 1/2 cup Chinese black tea leaves
Tools needed: glass pitcher and strainer.
On medium heat, pour Thai tea mix into a saucepan; add 7 cups of water and bring it to a boil. Boil for 5 minutes.
Turn off heat. Let tea steep until it has cooled down a bit.
Strain over a glass pitcher.
To make individual serving: pour 6-8 ounces into a glass. Add 1 tablespoon of Nestle creamer ( I add it while the tea is still slightly warm) and sweeten to taste. Stir to mix.
Pour in ice cubes.
Drink and enjoy!
Heat heavy cream, 1 cup half-and-half, and milk in a saucepan over
Combine all ingredients except sugar substitute and milk in a saucepan. Bring to a boil, reduce to a simmer, and allow to simmer for 15 minutes.
Strain into a pitcher. Add the sugar substitute and stir until dissolved. Chill until very cold.
To serve, pour 2 tablespoons of evaporated milk over ice in a tall glass. Pour over 6-8 oz of iced tea, stir and enjoy!
Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
Fill 4 glasses with ice. Serve tea over ice.
To make oreos from scratch I used a recipe called \"Faux-Reos\" from www.kingarthurflour.com under recipes.
Melt chips in microwave for about 20 seconds, stir then microwave for another 20 seconds. Mix 1/4 cup of water with melted chocolate until sauce is formed.
Mix crushed oreos with 1/4 cup of water.
Crush ice until partially crushed.
Pour all liquids into blender and blend on highest setting until all remaining ice chunks are crushed.
Place tapioca pearl at bottom of tall glass and serve with bubble tea straw.
Bring water to a boil in a small saucepan. Remove from heat and add black tea; let steep about 10 minutes or to desired strength.
Strain tea into a container and discard leaves. Add sugar and evaporated milk; stir until sugar is dissolved.
Fill 2 glasses with ice. Pour tea over ice. Top each glass with 1 1/2 teaspoon milk.
Place ice in a tall glass.
Fill half full with lemonade and top with iced tea.
Sweeten to taste.
Mix 1/2 cup milk and 1/2 cup half-and-half in a glass.
(you can use full 1 cup milk or full 1 cup half-and-half depend on your taste if you want it thicker or thinner).
Put tea bag, ground cinnamon, and ground ginger in it, microwave in high for 1.30 minutes.
Remove tea bag, add sugar, and rum.
You serve with cookies or bread for perfect companion.
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
nch ramekin.
Spread butter and jam over each slice of
br>Immediately plunge spears into iced water and let sit for about
In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.
but it cools down immediately and melts down enough of the
Heat water in a large saucepan to just before boiling. Add tea bags, cinnamon sticks and ginger.
Remove from heat, cover and let steep for about 15 minutes.
Add cranberry juice and sweetener to taste. Strain tea into a pitcher. Cover and chill overnight.
Freeze glasses prior to serving. Pour tea over crushed ice and serve garnished with cinnamon sticks.