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.