Cottage Spiced Tea Recipes

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

Steps:

• In a large bowl, combine all of the ingredients. Store in an airtight container. , For one serving: Pour 1 cup boiling water into a mug; stir in 1 tablespoon tea mix until dissolved.

Steps:

• Combine iced tea mix, orange flavored drink mix, ground cinnamon, and ground cloves. Store in an airtight container.
• To serve, stir 1 1/2 teaspoon mix into 1 cup hot water.

Steps:

• Mix all ingredients well. Add 1T to 1 c hot water. Store in an air-tight container.

Steps:

• Bring 6 cups water, sugar, thyme, cinnamon sticks, lime juice and lime zest to a boil in a 5-quart saucepan over medium-high heat. Remove the pan from the heat and add the tea bags. Steep the tea for 15 minutes. Remove the tea bags and allow the mixture to cool to room temperature, about 1 hour. Strain the mixture into a pitcher and refrigerate until ready to serve.
• Pour the tea into 4 ice-filled glasses and serve.

Steps:

• Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. Transfer to a medium saucepan, add the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.
• Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot.

Steps:

• Pour the milk into a saucepan (with a spout if you have it) and add the vanilla seeds and pod and cardamom. Give it a stir. Add the tea bags, tying the string around the handle of the saucepan to easily remove the bags later. Place over medium-high heat and bring to a slight simmer, stirring occasionally, about 5 minutes.
• Take off the heat, remove the tea bags and discard. Stir in the honey, as much as you want. Pour into tea cups.

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

Steps:

• In a large kettle or Dutch oven over medium heat, bring 1 qt. of water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Remove tea bags. , Place cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string (or, if desired, place loose spices in pan and strain tea before serving). , Place the cheesecloth bag in pan; add the concentrates, sugar, tea and remaining water; bring to a boil. Boil, uncovered, for 6 minutes. Serve hot.

Steps:

• Pour boiling water into a heat-proof pitcher. Add the tea bags, cinnamon, cloves and sugar substitute; steep tea for 15 minutes., Discard the tea bags, cinnamon and cloves. Pour tea over ice in glasses; garnish with mint and lemon.

Steps:

• In a saucepan, bring 2 cups of water to a gentle boil.
• Add the tea bags; cover and remove pan from the heat source.
• Steep for 10 minutes.
• Take out tea bags and don't squeeze them.
• Pour the tea into a 2-quart pitcher.
• Add in the sugar; stir until dissolved.
• Add in the vanilla, almond extract, and lemon juice; stir to mix.
• Add the remaining 6 cups of water and stir.
• Let tea cool to room temperature, then chill in the refrigerator.
• Serve in glasses over ice.