Simplespicedapplejuicetea Recipes

Steps:

• Brew 2 cups apple spice tea, then let cool. Mix with 2 cups orange juice, 1 cup apple juice and 2 cups ginger ale in a pitcher filled with ice. Add 1 cup rum, if desired. Chill. Divide among 6 glasses and serve with cinnamon sticks.

Steps:

• Drain the pineapple chunks and reserve the juice. Place the pineapple chunks in 2 silicone ice cube trays and fill the trays with cold water (it's ok if the pineapple floats up). Freeze overnight.
• Pour 2 cups boiling water over the tea bags in a heat-safe measuring cup and let the tea stand for 10 minutes. Into a large pitcher, add the reserved pineapple juice, sugar and 1 cup cold water. Stir to mix slightly. Remove the tea bags from the tea mixture. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 8 cups water to the pitcher and refrigerate until serving.
• When ready to serve, drop the pineapple ice cubes into the tea

Steps:

• Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the manufacturer's directions. Pour the juice into 2 ice-filled glasses and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
• Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

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:

• Put the tea bags, sugar, honey and 1.5 litres water in a large jug. Leave to infuse for 10 mins, then remove and discard the tea bags. Chill until ready to serve.
• Stir in the lemon juice, lemon slices, orange slices and mint leaves. Fill the jug with plenty of ice and stir again.
• Fill tall glasses with ice and pour over the iced tea, then serve with extra honey to taste.

Steps:

• Pour apple juice into a microwave-safe mug, add spices, and nuke at full power for 1 1/2 minutes or until it is hot, yet drinkable.
• Remove from the microwave and steep the tea bag for as long as you like; I like a mild tea flavour so I just swish it around for about 15 seconds.
• Remove tea bag and drink immediately!

Steps:

• In a medium saucepan, bring the water to a boil over high heat. Remove the pan from the heat and stir in the tea bags. Allow the liquid to cool to room temperature, about 1 hour. Remove the tea bags and discard. Add the Vanilla Simple Syrup and stir. Pour the mixture into a glass pitcher. Add the apple and lemon slices and refrigerate for 1 hour.
• Pour the tea into ice-filled glasses and serve.
• In a small saucepan over medium heat, combine the sugar, water, vanilla bean, and vanilla bean seeds. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
• Yield: 1 1/3cups

Steps:

• In a teapot or small heatproof bowl, pour boiling water over tea bags; cover and let stand 5 minutes.
• Remove tea bags.
• In a medium saucepan, combine cider, honey, allspice, cloves and cinnamon sticks. Cover and simmer for 15-20 minutes.
• Remove spices.
• Stir in tea; heat through. Serve hot in mugs.