Tea Recipes
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Apricot Tea Punch:

 
     
  • 6 cups freshly brewed tea, cooled to room temperature
  • 1/4 cup sugar (or to taste)
  • Juice from 2 lemons
  • 3 cups apricot nectar
  • 1 cup orange juice
  • Ice cubes
  • Mint sprigs (optional)
 

While tea is cooling, mix tea and sugar together until sugar is dissolved. Stir in juices, mixing well. Add ice cubes before serving. Garnish with mint, if desired.
Serves 10 to 12
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook



Decaffeinated Spiced Tea Mix:

 
     
  • 1 (1 pound, 2 ounce) jar powered orange breakfast drink
  • 3/4 cup instant decaffinated tea
  • 1 1/2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1 cup sugar
  • 1 (2 quart) envelope sweetened lemonade mix

Mix orange drink mix, tea, cloves, cinnamon, sugar and lemonade mix in a bowl. Store in a glass jar. To serve, place 2 heaping teaspoons of mix in a mug filled with boiling water.
Yield: 1 quart dry mix
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook


Almond Tea Punch:

 
  • 3 lemons
  • 2 cups sugar
  • 1 quart water
  • 2 cups strong fresh brewed tea
  • 2 1/2 cups pineapple juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 cups ginger ale, chilled

Squeeze juice from lemons into a small bowl. Set aside. Reserve rinds. Place sugar, water and rinds in large saucepan or Dutch oven. Boil for 3 minutes. Add lemon juice, tea, pineapple juice , vanilla and almond extract. Strain into 4 quart bowl or container. Chill. Add ginger ale when ready to serve.
Yield: 3 1/2 quarts
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook


Elegant Russian Tea:

  • 3 sticks cinnamon
  • 3 teaspoons whole cloves
  • 3 quarts water
  • 4 tea bags
  • 1 cup sugar
  • 1 (16 ounce) can jellied cranberry sauce
  • 1 (10 ounce) package red hots candy
  • 2 (12 ounce) cans frozen orange juice concentrate
  • 4 (12 ounce) cans of water
  • 1 (12 ounce) can frozen lemonade concentrate
  • 1 (46 ounce) can pineapple juice

Prepare cloth bag containing cinnamon and cloves. Bring 3 quarts of water to boil, add spice bag and simmer for 1 hour. Add tea bags. Let stand for 5 minutes and remove tea bags. Add sugar, cranberry sauce and red hots. Stir over low heat. Add orange juice, water, lemonade and pineapple juice. Stir and continue to heat but do not boil. Serve hot.
Yield: 2 gallons
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook



Rose Petal Tea:

  • 2 cups brewed black tea
  • 1 1/2 cups dried rose petals or buds (unsprayed)
  • 1/2 cup lemon verbena leaves
  • 2 tablespoons dried lemon peel

Brew tea in large bowl. Add remaining ingredients and steep several minutes. Strain and serve.
Serves 2.
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook


Royal Bengal Tiger:

  • 1 teaspoon lemon juice
  • 2 dashes aromatic bitters
  • 1/2 teaspoon sugar (or 1 teaspoon sugar syrup)
  • 1 1/2 ounces cognac
  • 1/2 cup cold strong tea
  • Lemon slice
  • Sprig of mint

Mix lemon juice, bitter and sugar in bottom of tall (12-ounce) glass. Fill glass with ice cubes, pour in tea and stir. Garnish with lemon slice and mint.
Serves 1
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook


British Navy Punch:

  • 8 cups (2 quarts) freshly brewed strong hot tea
  • 2 cups sugar
  • 1 (750-ml) bottle brandy
  • 1 (750-ml) bottle dark Jamaican rum
  • 1 cup fresh lemon juice
  • Lemon slices (garnish)
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Combine tea and sugar in large saucepan over medium heat and bring to boil, stirring until sugar is dissolved. Transfer to punch bowl. Stir in brandy, rum and lemon juice. Garnish with lemon slices. Serve hot
Yield: 36 (4-ounce) servings.
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook


Tea-Based Rum Punch:

  • 1 quart boiling water
  • 16 tea bags
  • 2 cups sugar
  • Juice of 12 lemons
  • 2 (6-ounce) cans frozen orange juice concentrate, thawed
  • 2 (46-ounce) cans apricot nectar
  • 1 (46-ounce) can pineapple juice
  • 3 fifths rum (2 light and 1 dark may be used)
  • 8 dashes of Angostura bitters
  • Ice Mold
  • Maraschino cherries
  • Orange slices

Four hours ahead: Pour water over tea bags and allow to sit at room temperature until strong. Mix with remaining ingredients. Serve in a punch bowl with ice mold. Garnish with maraschino cherries and orange slices.
Serves 24
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook


Holiday Cranberry "Tea":

  • 1 cup sugar
  • 1 quart cranberry juice
  • 1 1/2 quarts water
  • 6 whole cloves
  • 1/4 cup red hot candies
  • 1 cup orange juice
  • 1/4 cup lemon juice

Cook sugar, cranberry juice, water, cloves and candy for 10 minutes, simmering. Remove from heat. Add orange juice and lemon juices. Refrigerate. Serve hot or cold.
Yield: 10 to 12 cups
NOTE: For more authentic tea, boil the 1 1/2 quarts water and brew with cranberry flavored tea or tea bags before adding to other ingredients.
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook


Fruit Tea Punch:

  • 2 1/2 cups sugar
  • 1 cup water
  • 2 cups strong tea
  • 1 cup lemon juice
  • 2 1/2 cups orange juice
  • 2 cups pineapple juice
  • Additional water
  • 2 cups frozen strawberries
  • 1 quart ginger ale

Make a syrup of the sugar and water. Add the tea, lemon juice, orange juice, pineapple juice and additional water to make 1 1/2 gallons. Stir in frozen strawberries and ginger ale before serving.
Yield: 50 servings
~ Receipt from "Tea Temptations": A Culinary Collections Specialty Cookbook

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