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ICED TEA RECIPES
HOT TEA RECIPES
ICED TEA RECIPES
Thai Iced Chai
Ingredients:
- Gurana or California
Chai made with 3 bags.
Cooled.
- 16oz Water
- 8 to 12 ice cubes
- 1 oz Dalf & half
- 4 oz Milk
- 2oz Almond Syrup
- 2 oz Coconut Syrup
- 1 oz Passionfruit Syrup
Method:
In a
blender combine above
ingredients. Blend in
bursts on high till all the ice
is chopped fine and the mix is
even. Pour into tall glasses and
garnish each with a cinnamon
stick.
Fruit
Tea Punch
Ingredients:
- 2 Bags Golden Green tea
- 1 1/2 cups water
- 1 cup honey
- 1 cup orange juice
- 1/2 cup fresh lemon
juice
- 1 cup fresh fruit,
crushed
- 1 pint ginger ale
Method:
Make tea as
per instructions on the tea
bags. Allow it to cool.
Mix all ingredients except
ginger ale. Just before serving
add ginger ale and crushed ice.
If the punch is too strong for
your taste you can dilute with
ice water or more ginger ale.
Spiced
Tea
Ingredients:
- 4 bags of your favorite
tea from our Traditional
Teas Collection
- 1/2 cup (4 oz) sugar
- 1 cup (8 floz) water
- 1 stick cinnammon
- 6 whole cloves
- 3 cardamom pods
(optional)
- 2 tbsp tea leaves
- 4 cups (32 floz) boiling
water
- juice of 1 large lemon
and 2 oranges
- ice cubes
- iced water or soda water
(club soda) to taste
- orange and lemon slices
to decorate
Method:
1. Boil the
sugar, water and spices for 5
mins, then remove from heat. Put
the tea bags in a large pot and
pour the boiling water over,
leave for 5 mins.
2. Strain
into large bowl, add the
strained syrup and leave to
cool. Stir in the strained lemon
and orange juice, then add ice
cubes and dilute with iced water
or club soda to taste. Decorate
with slices of orange or lemon.
Serves: 8-10
Tea
Punch
Ingredients:
- 1/2 pint Golden Green
tea
- 6 oz. sugar
- 1/2 pint orange squash
- 4 tbsps. lemon juice
- 2 small bottles ginger
ale
- 1 large bottle lemonade
- 1 orange, sliced
Method:
Put the hot
tea in a bowl, add the sugar and
stir until dissolved. Add the
orange squash and lemon juice
and strain. Chill. Just before
serving mix in the ginger ale,
lemonade and orange slices.
Sufficient for 12 people.
Tea
Ice Cream
(for making 2 lbs. of tea ice
cream)
-
Heat
water and remove quickly
from fire when boiling.
Rinse out teapot with hot
water and put in tea leaves.
Pour boiling water into
teapot. Infuse for 8 to10
minutes. Strain off infusion
and keep aside.
-
Boil
milk. Next, blend sugar with
arrowroot (or cornflour)
thoroughly and add lo boiled
milk. Let mixture simmer for
about10 minutes stirring
continuously to avoid lumps.
Remove from fire, add tea
infusion, stir and freeze.
Cranberry Iced Tea Cooler
Ingredients:
- 2 quarts CRAN-AID Iced
Tea
- 1 can (6 oz.)
frozen cranberry
concentrate, partially
thawed and undiluted
- 1 cup orange juice
- ¼ cup sugar
Method:
ICED TEA:
Place 4 CRAN-AID tea bags in a
glass or porcelain container.
Pour 2 quarts boiling water over
tea bags and steep 7 to 10
minutes. Squeeze and
remove tea bags, allow tea to
cool.
In large
pitcher, combine the cranberry
and orange juice. Stir
until both are well mixed.
Then pour in the ice tea.
Add the sugar and mix until you
dissolve the sugar. Cover
and place in refrigerator to
chill about 1 hour. Serve
in ice-filled glasses.
HOT
TEA RECIPES
HOT TEA
PUNCH
Ingredients:
- 5 bags of your favorite
tea from our Traditional
Teas Collection
- 6 cups water
- 3/4 cup sugar
- 2 cinnamon sticks
- 8 whole cloves
- 1 1/2 cups orange juice
- 1/3 cup fresh lemon
juice
Method:
Bring first
4 ingredients to boil in heavy
large saucepan over high heat,
stirring until sugar dissolves.
Boil 6 minutes. Remove from
heat. Add tea bags. Cover and
let steep 10 minutes. Discard
tea bags. Add orange and lemon
juices to punch. (Can be
prepared 1 day ahead. Cover and
refrigerate. Rewarm before
continuing.) Using slotted
spoon, remove whole spices.
Serve hot.
Indian
Chai Tea
Ingredients:
-
3
teabags black tea
-
4 cups
water
-
1 3
inch cinnamon stick
-
1 inch
piece of ginger root cut
into 4 slices
-
1/2 tsp
(2 ml) cardamom seeds
-
1/2 tsp
(2 ml) black peppercorns
-
1/2 tsp
(2 ml) whole cloves
-
1 tsp
(5 ml) whole coriander seeds
-
1 cup
(225 ml) milk
-
honey
or other sweetener to taste
Method:
Bring water
to boil in a saucepan. Add
spices, cover, and simmer 20
minutes. Add teabags and
steep 10 minutes. Add milk
and heat to drinking
temperature-do not boil.
Strain mixture through a
cheesecloth or cotton dish
towel. Serve with honey or
other sweetener to taste.
Hot
Ginger Tea
Ingredients:
Method:
Put tea
bags, cinnamon sticks, cloves,
ginger and sugar into a large
teapot. Pour boiling water over
and allow to steep 3 minutes.
Remove tea bags and steep for 5
minutes. To serve, pour
tea into cups and float a
quarter slice of orange in each
cup.
Black
Saffron Tea
Ingredients:
Method:
Add the
cardamon, sugar and saffron to
the water and bring to a boil.
Simmer until reduced by half.
Bring to a boil again, add tea
bags and steep for 8 minutes.
Strain out tea and spices.
Serve hot.
Tea Nog
Ingredients:
Method:
Brew all 6
tea bags in 1 cup of water.
Steep for 5 minutes and remove
bags. Let the tea cool,
then add eggs (beaten), both
milks, vanilla, salt, and mix
well. Serve, with whipped
cream and nutmeg for garnish
Serves 8
Almond
Tea
Ingredients:
Method:
Steep tea
and lemon rind in boiling water
for about 5 minutes. Stir
in sugar, lemon juice, almond
and vanilla. Serve hot |
