Search This Blog

Tuesday, January 4, 2011

For the Love of Tea

Almond Tea


  • 4 cups hot water
  • 1/2 cup sugar
  • 2 tablespoons instant tea
  • 1 tablespoon lemon juice
  • 3/4 to 1 teaspoon almond extract
  • 1/4 teaspoon vanilla extract


  • In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts. Yield: 4-5 servings.


  • 3 quarts water
  • 5 individual tea bags
  • 1 cup sugar
  • 1 cup boiling water
  • 3 to 4 cinnamon sticks (3 to 4 inches)
  • 1 tablespoon whole cloves
  • 3/4 cup thawed lemonade concentrate
  • 3/4 cup thawed orange juice concentrate
  • 2 cans (6 ounces each) pineapple juice
  • Additional cinnamon sticks, optional
  • In a large kettle or Dutch oven, bring water to a simmer; turn off heat. Add tea bags, cover and steep for 3-5 minutes. Remove and discard bags.
  • In a bowl, dissolve sugar in boiling water. Add cinnamon sticks and cloves; cover and steep for 15 minutes. Add concentrates and pineapple juice; mix well. Strain and discard spices. Stir into tea; heat through. Serve with cinnamon sticks for stirrers if desired. Yield: 3-1/2 quarts.

No comments:

Post a Comment