ICED TEA RECIPES

Thai Iced Chai

Ingredients:

Gurana or California Chai made with 3 bags. Cooled.
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

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)

Dry tea (with good flavour) - 2 oz
Refined sugar - 1 lb
Arrowroot or cornflour - 1 oz
Fresh milk - 2 lbs
Water - 10 oz

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:

4 Ginger Aid Tea bags
2 Pieces (3" ea) cinnamon Sticks
8 Whole cloves
6 cups Boiling water
2 Orange slices

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:

4 bags Golden Green tea
6 Green cardamons
4 tsp Sugar
1/2 tsp Saffron threads
4 cups Water
4 bags Golden Green Tea Black

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:

6 Tea bags, your favorite tea from our Traditional Teas Collection.
2 Eggs
14 oz Sweetened condensed milk
1 tsp Vanilla
1/4 tsp Salt
1 quart Milk
1/2 pint Whipping cream
Ground nutmeg

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:

4 Tea bags your favorite tea from our Traditional Teas Collection
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

Method:

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

Coffee Recipes

There is as many ways to serve coffee as there is people! While we each have our favorite, it never hurts to try something different.

On these pages you will find some of the most popular recipes. Just think how much money you will save not having to go out to some fancy coffee house, not to mention it a great way to impress your friends. ;-)

All the recipes below contain no liquor, however if you enjoy your coffee spiked there is an entire page of these recipes.

Cafe Borgia (hot) 4 servings

2 cups strong Italian coffee

2 cups hot chocolate

whipped cream grated orange peel (garnish)

1. Mix coffee and hot chocolate
2. Pour into mugs
3. Top with whipped cream and orange peel

Caribbean (hot) 8 servings

1 coconut

2 cups milk

4 cups strong coffee

1 tablespoon sugar

1. Punch two holes in to coconut, pour liquid into saucepan
2. Bake coconut for 30 minutes at 300 F degrees
3. Break open coconut, remove meat, and grate.
4. Mix coconut meat, coconut liquid, and milk in a sauce pan
5. Heat over low heat until creamy.
6. Strain
7. Toast grated coconut under broiler
8. Mix milk mixture, coffee, and sugar
9. Pour into mugs, garnish with toasted coconut.

Coffee Float (cold) 4 servings

2 1/2 cups strong coffee

2 teaspoons sugar

2/3 cup cream

4 scoops of coffee flavored ice cream

1 large bottle of Coke

1. Sweeten coffee with sugar, and chill

2. Mix coffee and cream
3. Fill 4 glasses half full
4. Add one scoop of ice cream to each glass
5. Top with coke

European (hot) 2 servings

1 cup strong coffee

1 egg white

1/4 teaspoon vanilla extract

2 tablespoons half and half

1. Beat egg white until forms soft peaks
2. Gently add vanilla, and continue to beat to stiff

peaks are formed

3. Place into 2 coffee mugs
4. Pour coffee over egg white
5. top with half and half

Grog (hot) 6 servings

3 cups coffee

1/2 cup heavy cream

1 cup brown sugar

2 tablespoons softened butter

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon cinnamon

Peel of one large orange, broken into 6 pieces

Peel of one large lemon, broken into 6 pieces

1. Place one piece of each peel into cups
2. Mix butter, sugar, cloves, nutmeg and cinnamon
3. Mix coffee and cream
4. Pour both mixtures into cups and stir.

Irish (hot) 2 servings

2 cups strong coffee

2 tablespoons orange juice

2 teaspoons lemon juice

whipped cream

1. Mix coffee, orange juice and lemon juice
2. Pour into Irish whiskey glass
3. Top with whipped cream

Mediterranean (hot) 8 servings

8 cups strong coffee

1/3 cup sugar

1/4 cup chocolate syrup

1/2 teaspoon aniseed (tied in cheesecloth)

20 cloves

4 cinnamon sticks

whipped cream

orange and lemon twists

1. Place coffee, sugar, chocolate syrup, aniseed, cloves and

cinnamon into a sauce pan
2. Heat to 200 F degrees over medium heat
3. Strain into mugs
4. Top with whipped cream and twists

Mexican (hot) 2 servings

2 cups water

1/4 cup coffee grounds (ground coarsely)

1 table spoon brown sugar

1 cinnamon stick

1. Place all ingredients into a sauce pan
2. Bring to a boil, reduce heat and simmer for 5 minutes
3. Strain into mugs

Mexican Mocha (hot) 4 servings

1 1/2 cups strong coffee

4 teaspoons chocolate syrup

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon sugar

1/2 cup whipping cream

1. Put 1 teaspoon of chocolate syrup into each cup
2. Mix Whipping cream, 1/4 teaspoon of the cinnamon, nutmeg,

and sugar.
3. Whip until you have soft peaks
4. Place the last 1/2 teaspoon of cinnamon into coffee, and stir
5. Pour coffee into cups, stir to mix in chocolate syrup
6. Top with whipped cream mixture.

Mocha (hot) 4 servings

2 cups coffee

1/3 cup cocoa

2 cups milk

1/2 teaspoon vanilla extract

1/2 cup whipping cream

dash cinnamon

1. Mix cocoa, sugar, coffee and milk in a sauce pan
2. Heat, over medium heat constantly stirring, until

simmering
3. Remove from heat and stir in vanilla
4. Pour into cups, top with whipped cream and cinnamon

Nogged Coffee (hot) 2 servings

1 cup coffee

1 egg yolk

1/2 cup cream

dash nutmeg

1. Beat sugar and egg yolk together
2. Place cream into sauce pan, and heat over low setting
3. Whisk in egg mixture
4. Heat to 200 F degrees
5. Pour coffee into to cups, and top with cream mixture
6. garnish with nutmeg

Orange Coffee (hot) 2 servings

1 cup strong coffee

1 cup hot chocolate

2 orange slices

whipped cream

dash of cinnamon

1. Mix coffee and hot chocolate
2. Place one orange slice into each cup
3. Pour coffee mixture into cups
4. Top with whipped cream, and garnish with cinnamon

Spice Coffee (hot) 8 servings

8 tablespoons coffee grounds

8 cups water

Peel of one large orange

Peel of one large lemon

30 cloves

4 teaspoons sugar

1. Place coffee and spices in coffeemaker's basket
2. Add water and brew
3. Add sugar to coffee and serve.

Turkish (hot) 4 servings

1 1/2 cups cold water

4 teaspoons dark roast coffee (ground very fine)

4 teaspoons sugar

1. Heat water in saucepan, add coffee and sugar when warm
2. Bring to boil
3. Pour half of the coffee into demitasse cups.
4. Return remaining coffee to stove, and allow to return to boil.
5. Spoon off foam, and gently place into each cup (don't stir)

Viennese (hot) 4 servings

1/2 cup chocolate

2 1/2 cups strong coffee

4 tablespoons light cream

2/3 cup heavy cream

1 teaspoon sugar

dash of cinnamon

dash of cocoa

1. Melt chocolate in sauce pan
2. Stir in light cream
3. Slowly add coffee, beating until frothy
4. In a cold bowl whip heavy cream and sugar
5. Pour coffee mixture into cups
6. Top off with heavy cream

7. Garnish with sprinkle of cinnamon and cocoa

Drink Coffee to Keep Your Body and Brain Healthy

By Steve Hanson

A cup of coffee daily will help you in more tactics than you think.

For instance, the daily dose of caffeine can keep Alzheimer's sickness in check, can help reduce cholesterol, protects against dementia, and decreases the chance of developing type 2 diabetes.
A daily dose of caffeine blocks the disruptive effects of high cholesterol that scientists link with Alzheimer's illness.

Caffeine equivalent of just a daily cup of Joe could protect the blood-brain barrier ( BBB ) from damage that occurs with a fat heavy diet, according to a study. The BBB protects the central nervous system ( CNS ) from what's left of the body's circulation, providing the brain with its own controlled micro-environment.

Previous research has demonstrated that raised levels of cholesterol break down the BBB which will then no longer protect the CNS from the damage due to blood borne contamination. BBB leakage occurs in a variety of neurological disorders like Alzheimer's sickness.

In one report, researchers of School of North Dakota ( UND ) gave rabbits 3 mg caffeine daily or the equivalent of an average daily cup of joe. The rabbits were fed a cholesterol-enriched diet in this time. After 12 weeks some lab tests indicated the BBB was noticeably more intact in rabbits getting a daily dose of caffeine.

The findings of the study have been broadcast in the open access Book of Neuroinflammation. "Caffeine appears to block many of the disruptive results of cholesterol that make the blood-brain barrier leaky," says Jonathan Geige of UND. "High levels of cholesterol are a risk factor for Alzheimer's sickness, perhaps by compromising the defending nature of the blood-brain barrier. For the first time we've shown that chronic ingestion of caffeine protects the BBB from cholesterol-induced leakage.

Caffeine is a safe and generally available drug and its capacity to stabilise the blood-brain barrier means it could have a critical part to play in therapies against neurological disorders."
Danish and Swedish researchers have disclosed that folks who drank three to five cups of coffee daily were 60 5 % not as sure to have developed dementia, compared to people who drank 2 cups or less. Earlier studies have linked coffee to a number of health perks that will make a contribution to this latest finding.

Coffee drinkers have shown a reduced risk of type 2 diabetes, less plaque formation in the brain, and reduced vascular risk - all three of these effects could contribute to lowering Alzheimer's risk. Coffee isn't the single thing that may help you boost your brain.

A new English study shows that vitamin D could help ward off dementia and lower your risk for Parkinson's sickness. You will supplement your brain with omega-3 fatty acids found in this power food. Caffeine would most likely not be good for pregnant moms as it increases the risk of miscarriage.

Yet another new report has discovered that drinking three cups of coffee daily can help forestall ovarian cancer in girls.

A gang of world analysts has carried out the study and made public that women who take caffeine matching to three cups of coffee common-or-garden are no longer as sure to develop ovarian cancer later in life. The team came to the conclusion after researching the effects of coffee intake on a grouping of nurses.

The researchers compared the diets of 80 thousand of these girls with the superiority of ovarian cancer as part of the study between 1976 and 2004. According to the researchers, 737 of them developed ovarian cancer in the study period. Those that had at least three cups of coffee a day were found to be 20% not as certain to develop the sickness than those that drank none. Likewise, folk who did not select hormone replacement care, the likelihood was 43% less.
The benefits and hazards of drinking coffee remain the subject of much debate. I am not saying that you should start drinking five cups of coffee a day if you do not already drink coffee.

Obviously you shouldn't feel so bad if you DO drink many cups a day. If you want to stay healthy for life, make this straightforward choice - it is the smartest thing you may do for your brain.