Steep teabag in water 3-5 minutes, depending on desired strength.
Add caramel syrup.
Garnish with cinnamon, diced apple, and/or whipped cream if desired. Enjoy!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Place all the ingredients except the honey into a saucepan. Bring to a boil then reduce heat & simmer for 15 minutes.
Strain the hot tea into a teapot. Make sure to gently push on the apples to remove all the liquid.
Sweeten with honey then pour into tea glasses.
In a large saucepan, combine the cranberries, ginger, cloves, cinnamon and water.
Bring to a boil, reduce heat.
Simmer 5 minutes or until cranberries pop.
Remove from heat and stir in the honey.
Add the tea bags and let stand 5 minutes, stirring once.
Strain through 2 layers of wet cheesecloth.
Return to saucepan and add the apple juice.
Reheat and serve hot.
(keep the extra tea in the fridge and microwave it by the cup if you wish).
Combine the apple juice and the cinnamon stick in a saucepan and simmer over low heat for 1 to 2 minutes, stirring occasionally. Pour the tea into the saucepan and stir all the ingredients together. Remove the cinnamon stick and pour the tea into a cup. Add sugar and garnish with a small slice of lemon peel, if desired.
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.
Heat first four ingredients in saucepan to boiling.
Remove from heat and add tea bags.
Cover and let stand for 5 minutes.
Remove tea bags and cinnamon stick.
Pour into mugs and serve hot with apple slices and cinnamon sticks, if desired.
In a saucepan slowly heat the apple juice and tea.
Peel the lemon and orange, reserve the peels and juice the lemon and orange.
Place the juice, the reserved peels, the sugar and the spices into the pan and continue to heat, being careful not to boil the liquid. Taste and adjust the spices.
Strain the heated mixture through a sieve and serve in pretty mugs.
Place the tea bags in a pitcher and cover with the boiling water; allow to steep for 5 minutes.
Discard used tea bags.
Stir in the honey (if using), until dissolved.
Stir in the apple cider or juice.
Chill tea, or serve over ice, garnished with fruit slices and mint, if desired.
Boil apple juice in a 4-5 quart heavy pot over high heat until syrupy and reduced to 1 1/2 cups, about 50 minutes.
Combine apple syrup, tea and Calvados in a 2 quart saucepan and heat over moderate heat until hot (do not boil).
Divide toddy among 8 small cups and serve with a cinnamon stick in each.
Note: the apple syrup can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
Place spices in 8 cups water.
Bring to boil and simmer with tea bags for a few minutes (covered).
Add sugar, lemon and apple juice.
Remove tea bags, turn off heat and allow spices to steep for a few minutes.
When ready to serve, strain tea to remove spices.
Serve hot or iced.
Can refrigerate for 2 or 3 days. Adjust spices to taste.
Place tea bags in pitcher. Cover with boiling water.
Leave for 5 minutes.
Squeeze tea bags and discard. Stir in honey until dissolved. Stir in apple juice. Chill or add ice cubes to glasses. Drop a lemon slice and mint sprig in each.
Makes 4 servings.
Mix the apple juice/cider concentrate according to package directions, and pour in slow cooker.
Add tea powder, honey and cinnamon, and stir well.
Heat on low for 1-2 hours.
Stir well before serving so cinnamon does not settle on bottom.
To Make The Apple Filling: In a large skillet
Prepare tea the usual way (with the teabag and hot/boiling water). Stir in the Coffee-mate and Splenda. Top with whipped cream.
In a 2-quart pot, brew tea bags in boiling water.
Remove tea bags.
Add honey and apple juice.
Simmer until hot.
Ladle into cups and garnish with lemon slices.
Makes 6 to 8 servings.
Place tea bags in a pitcher; cover with boiling water.
Steep for 5 minutes.
Squeeze tea bags and discard.
Stir in honey until dissolved.
Stir in apple juice.
Chill or add ice cubes to glasses.
Pour into tall glass; add lemon slice and mint spring. Very refreshing!
Combine ketchup, vinegar, apple juice concentrate, bacon, soy sauce, brown sugar, mustard, garlic powder, paprika, lemon pepper, and bay leaves together in a large saucepan; bring to a boil. Stir onion and tea leaves into ketchup mixture, reduce heat, and simmer, stirring often, until sauce is slightly thickened, 10 to 15 minutes. Strain sauce and cool.
In a teapot or small heatproof bowl, pour boiling water over tea bags; cover and let stand 5 minutes.
Remove tea bags.
In a medium saucepan, combine cider, honey, allspice, cloves and cinnamon sticks. Cover and simmer for 15-20 minutes.
Remove spices.
Stir in tea; heat through. Serve hot in mugs.