Tea Recipes

There is no trouble, so great or grave,

that can be much diminished by a nice cup of tea.

-Bernard-Paul Heroux

Alabama Sweet Tea

Ingredients:

• 2 cups sugar
• 1/2 gallon water
• 1 tray ice cubes
• 3 family sized teabags of orange pekoe tea
• 3 cups cold water, or as needed

Directions:

1. Pour the sugar into a large pitcher.
2. Bring water to a boil in a large pan.
3. When the water begins to boil, remove from the heat, and place the teabags in.
4. Let steep for 5 to 6 minutes.
5. Remove tea bags, and return tea to the heat.
6. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved.
7. Fill the pitcher half way with ice, and stir until most of it melts.
8. Then fill the pitcher the rest of the way with cold water, and stir until blended.

Cardamom Tea

Ingredients:

• 7 cups cold water
• 3 green cardamom pods
• 2 brown cardamom pods
• 2 teabags
• 4 tbsp sugar
• milk to taste

Directions:

1. Put about seven cups of fresh cold water in a large saucepan.
2. Lightly smash the cardamoms in a pestle and mortar. Add to the water.
3. Bring to the boil.
4. When boiling, add the teabags and sugar.
5. Add enough milk to turn it a pale beige colour.
6. Bring to the boil again and just as it is rising to the top of the pan, switch off the heat.
7. Pour through a strainer.

Chocolate Mint

Ingredients:

• 6 Peppermint tea bags
• 6 cups (48 oz.) milk
• 6 tablespoons hot chocolate mix

Directions:

1. Place tea bags in bottom of pan.
2. Add milk and heat to just under boiling.
3. Remove tea bags.
4. Place one tablespoon chocolate in each mug and pour one cup of hot minted milk over chocolate.
5. Serve with fresh mint leaf or peppermint stick candy.
6. Serves 6

Cranberry Twister

Ingredients:

• 2 oz boiling water
• 1 cup Breakfast Tea
• 1 cup prepared cranberry, cran-raspberry or cranstrawberry juice
• 1 shot raspberry syrup
• Ice cubes

Directions:

1. Place one Breakfast tea bag into an 8 oz. cup.
2. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes.
3. Remove tea bag and fill cup to top with cold water.
4. Mix with juice, raspberry syrup, and ice.
5. Makes one 18 oz. serving.

Mulled Pineaple Tea

Ingredients:

• 2 cups water
• 2 cups pineapple juice
• 2 tea bags
• 1 tsp whole cloves
• 2 sticks cinnamon
• 1 lemon, sliced

Directions:

1. Heat water and pineapple juice in a saucepan, until boiling.
2. Add cloves, cinnamon, lemon slices and tea bags.
3. Simmer for 10 minutes.
4. Strain out spices and tea bags.
5. Serve hot.
6. Serves 4

Rose Petal Tea

Ingredients:

• 2 cups firmly packed fragrant rose petals (about 15 large roses, wash and pat dry)
• 1 cups tea leaves

Directions:

1. Pre heat oven to 200.
2. Place rose petals on an ungreased baking sheet. Leaving oven door slightly open.
3. Dry petals in oven for 3 to 4 hours or until completely dry, stirring occasionally.
4. In a food processor, fitted with steel blade, process rose petals and tea leaves until finely chopped.
5. Store in airtight container.

To brew tea:

1. Place 1 teaspoon tea for each 8 ounces of water in a warm teapot.
2. Bring water to a boil and pour over tea.
3. Steep 5 minutes.
4. Stir and strain. Serve hot or chilled. Serves 3

Tangerine Tea

Ingredients:

• 4 cups water
• 3 cups tangerine juice
• 1/2 sugar
• 1/2 tsp cinnamon
• 1/4 tsp cloves, ground
• 4 tea bags

Directions:

1. In a saucepan, heat tangerine juice, water, sugar and spices until boiling. 0
2. Reduce heat and simmer until sugar is completely dissolved.
3. Remove from heat and add tea bags.
4. Steep for 5 minutes.
5. Strain out tea bags and serve hot.
6. Serves 8

Texas Tea

Ingredients:

• 1 qt water
• 6 bags green tea
• 1/2 cup fresh mint leaves
• 1 quart pink lemonade
• 2 Tbsp fresh lime juice
• Ice

Directions:

1. Bring water just to a boil, then reduce heat to a simmer.
2. Add tea bags and mint.
3. Simmer one minute, then remove from heat and let steep for 4 minutes.
4. Strain into a pitcher and let liquid cool.
5. Mix in the pink lemonade and lime juice.
6. Serve in tall glasses with lots of ice.
7. Garnish with fresh mint sprig and slice of lime.
8. Number of servings: 8 - 10

Thai Iced Tea

Ingredients:

• Cooled Gurana or California Chai made with 3 bags
• 16 oz Water
• 8 to 12 ice cubes
• 1 oz Half & half
• 4 oz Milk
• 2 oz Almond Syrup
• 2 oz Coconut Syrup
• 1 oz Passionfruit Syrup

Directions:

1. In a blender combine above ingredients.
2. Blend in bursts on high till all the ice is chopped fine and the mix is even.
3. Pour into tall glasses and garnish each with a cinnamon stick.