To tea or not to tea, that is the question

Honey Milk Tea          Books, Books, and more Books!
2 orange pekoe tea bags
1 cup boiling water
5 ice cubes
4 teaspoons sweetened condensed milk

3 teaspoons honey  
*Steep the tea bags in hot water until the color turns dark red, about 3 to 5 minutes. Discard the tea bags and let the tea cool. 
Combine the ice cubes, sweetened condensed milk, and honey in a glass or cocktail shaker. Pour in the tea and mix well. (If the tea is still warm, the ice may melt; add more ice if desired.) A strong, flavorful milk tea is ready for you to enjoy. 
                                                                                 
                               Tealisious Links  

Sweet Chai Tea                                           teatime treats
2 cups water                                                          tea chef
4 black tea bags                                                    enjoying tea
1/4 cup honey                                                        tea party
1/2 teaspoon vanilla extract                                     chai, my fave!
1 cinnamon stick                                                    green tea
5 whole cloves

1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1 pinch ground nutmeg
2 cups milk
*In a saucepan, bring water to a boil. Add tea, honey and vanilla. Season with cinnamon, cloves, cardamom, ginger and nutmeg. Simmer for 5 minutes. Pour in milk, and bring to a boil. Remove from heat, and strain through a fine serve
**** a pinch of black pepper really gives it a kick!****. 




Spicy Chai Tea
                                                      5 cups water

1 teaspoon whole cloves
1/2 teaspoon fennel seeds
1/2 teaspoon licorice root
1/2 teaspoon whole allspice berries
1 vanilla bean
3 tablespoons honey
2% milk
*In a saucepan, combine water, cloves, fennel seeds, licorice root,allspice berries and vanilla bean. Cover snugly and simmer over medium-low heat for 40 to 50 minutes. Filter into a suitable container and stir in honey. Stir in milk to taste. 

Hot Tea Punch

5 bags of your favorite tea  

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

*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. 

Hot Cranberry Tea
1/2 gallon orange juice

1 (64 fluid ounce) bottle cranberry-raspberry juice
1 (16 ounce) can pineapple juice
2 (2.25 ounce) packages small red cinnamon candies
1/2 gallon water
8 tea bags
Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.

types of tea            teavanna           the color of tea                  the tea site

Vanilla Almond Tea

4 Tea bags your favorite tea 

1/2 tsp Lemon zest, finely grated

4 cups Boiling water

1/2 cup Sugar

2 tbs Lemon juice

1 tsp Almond extract

1/4 tsp Vanilla

 *Steep tea and lemon rind in boiling water for about 5 minutes.  Stir in sugar, lemon juice, almond and vanilla.  Serve hot

 Hot Toddy

1 oz brandy, whiskey or rum
1 Tbsp honey
1/4 lemon
1 cup hot water
1 tea bag
Coat the bottom of a mug or Irish Tea Glass with honey.
Add the liquor and the juice of the lemon quarter.
On the side, heat water in a tea kettle and add the tea bag to make hot tea.
Pour the steaming tea into the glass and stir.

Lemon Mint Iced Tea           
1 quart water
3/4 cup white sugar
6 regular-size tea bags
1 peppermint tea bag
1/4 cup frozen lemonade concentrate
Bring the water to a boil in a large saucepan over high heat; remove from heat, then stir in sugar until dissolved. Add the tea and peppermint tea bags, and allow to steep for 30 minutes. Remove tea bag and stir in the lemonade. Serve tea over ice. 

Smooth Sweet Tea
1 pinch baking soda * this is the key to making it smooth*
2 cups boiling water
6 tea bags
3/4 cup white sugar
6 cups cool water Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Mulled Apple Spice Iced Tea 

4 cinnamon sticks
8 whole cloves
8 cups apple juice
8 cranberry or blueberry tea bags
1 lemon or orange, sliced into rounds
honey or sugar, to taste (optional)

Cut a 7 inch square of clean cheesecloth (or use a coffee filter). Place cinnamon sticks and cloves in the center and tie with cotton kitchen string or butcher's twine.Wrap cinnamon sticks and cloves in a piece of cheesecloth or a coffee filter and secure with kitchen twine.
In a 4 quart saucepan, bring apple juice and spices (still in the cotton/filter packet) just to the boiling point. Remove the pan from the stove and add the tea bags to steep for 4 to 6 minutes.
Remove bags; allow tea to cool. Refrigerate several hours or overnight. Remove spices before serving and sweeten to taste with honey or sugar, if desired.
Filled glasses with shaved or chopped ice and garnish with lemon or orange slices.

Watermelon Peppermint Iced Tea

2 cups boiling water

2 bags of peppermint tea

4 lbs seedless water melon, cubed (about 6 cups)

honey

Pour hot water over the tea bags, cover and allow to brew for at least five minutes.

Meanwhile, puree the watermelon in a blender, strain and discard the pulp. In a large pitcher, add watermelon juice and tea. Sweeten with honey to taste and stir well. Chill before serving or serve immediately over ice cubes.


Fresh Raspberry Iced Tea
8-1/4 cups water
2/3 cup sugar
5 individual tea bags
3 to 4 cups unsweetened raspberries
In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water.
In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.

Simply Delicious Peach Tea 
(so simple, an absolutely delicious! )
3cans peach nectar
2quarts brewed tea
1 cup sugar
1/4 cup fresh lemon juice
Stir together all ingredients; chill until ready to serve.