Ginger tea recipes

Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

4-6 thin slices raw ginger
1 1/2 - 2 cups water
juice from 1/2 lime, or to taste
1-2 tbsp honey or agave nectar, or to taste
Preparation:

Peel the ginger and slice thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger - more than you think you will need - and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.


A strong iced tea, made with fresh ginger. If you're looking for a change from the usual lemon iced tea, then you should give this bold ginger iced tea a try.
Ingredients:

5 tea bags
1-inch piece of fresh ginger
Sugar, to taste
Preparation:

Slice ginger root into thin slices and crush. Heat 1 quart of water and let tea steep with the ginger. Let steep over low heat for at least 10 minutes. Strain out tea and ginger slices and add sugar. Let cool and serve

Honey Lemon Ginger Tea will cure what ails you. The heat and the ginger warms you right up, the steam and the lemon and the ginger help clear those sinuses, and the ginger and the honey soothe that scratchy throat.
Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

1 Tbsp. freshly grated ginger (no need to peel it)
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. honey, plus more to taste
Preparation:

Put ginger in a tea pot or medium bowl. Pour 1 cup boiling water over it and let it steep for 3 minutes.
Meanwhile, put lemon juice and honey in a large mug. Strain ginger tea into mug.
Stir to dissolve honey, taste, and add more honey if you like.
Makes 1 mug Honey Lemon Ginger Tea.

Raisin scones from about.com Lindsey Goodwin

Yield: About 12 scones

Ingredients:

2 cups flour
2 tbs baking powder
2 tbs sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg, ground
1/2 cup butter, cut up
1 cup raisins
1 egg white, lightly beaten
1 tsp pure vanilla extract
About 3/4 cup buttermilk
Preparation:

Preheat oven to 425 degrees.
Mix together flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.
Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
Stir in the raisins, and then stir in the vanilla extract.
With minimal stirring, mix in just enough buttermilk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
Turn the dough out on a heavily floured cutting board.
Knead the dough for about a minute. When it is done, it should be easy to handle and smooth.
With a rolling pin, roll the dough into a 3/4"-thick slab.
Cut the dough into triangles that are 3" long on each side.
Transfer the scones to a buttered baking sheet and brush the tops with egg whites.
Bake in preheated oven for 15-20 minutes or until golden brown. (Optional: Turn pan halfway through baking.)
Cool on the baking sheet

Cream Earl Grey Shortbread Cookies

CREAM EARL GREY SHORTBREAD COOKIES
Ingredients
* 2 cups all-purpose flour
* 2 tablespoons loose Cream Earl Grey tea leaves * 1/2 teaspoon salt
* 3/4 cup confectioners' sugar
* 1 teaspoon pure vanilla extract
*1 cup (2 sticks) butter, room temperature
Directions
- In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed.
- Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.

Enjoy! You probably could use Earl Grey tea too.

Tea Tidbits

Adding milk to your tea destroys all the antioxidents in tea.  Enzymes in milk are the culprits.
Adding sugar to your tea will only add calories.  Try flavored tea instead.  Add fruits, nuts, spices to your tea.

Cherry Puffs

Great recipe to go with black tea or Kenya tea from the book The World in your Teacup.
Enjoy with your cup of tea and with your friends!

9 oz. pitted frozen cherries, thawed and drained

3 tbls. Black cherry jam or preserves

¼ tsp. almond extract

2 10 ounce packages butter puff pastry shells

2 tbls. Almonds, ground

Powdered sugar for tops of puffs (optional)

Oven 400 degrees. Bake shells according to package directions and allow to cool.  While baking combine cherries and cherry conserve together in a saucepan until warm and mixed well.  Take off heat and add almond extract. Spoon a few ground almonds into each cooled shell and then spoon cherry mixture on top of the almonds.  Sift powdered sugar on top if you like.  Serve warm or at room temp.

Pecan Pumpkin Scones

 

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 6 large or 12 small scones

Ingredients:

• 1/2 cup pecan halves, plus 12 for garnish
• 2 cups all purpose flour
• 1/4 to 1/2 cup sugar (preferably coconut palm sugar or light brown sugar)
• 1 tsp pumpkin pie spice, plus more for garnish
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cold, unsalted cup butter
• 1/3 cup raisins (sultanas)
• 1 tsp pure vanilla extract
• 1/2 cup cooked, pureed eating pumpkin (not decorative) or 1/2 cup canned pure pumpkin (no added ingredients)
• About 1/2 cup milk

Preparation:

1. Preheat oven to 400 degrees.
2. While the oven is preheating, toast the pecans until lightly browned, reserving 12 pecans for garnish.
3. Mix together flour, sugar, pumpkin pie spice, baking powder and salt in a large bowl.
4. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
5. Chop the toasted pecans, reserving the 12 untoasted pecans for garnish.
6. Stir in the raisins and pecans, and then stir in the vanilla extract.
7. With minimal stirring, mix in the pumpkin puree, then mix in just enough milk to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
8. Turn the dough out on a heavily floured cutting board.
9. Knead the dough for about a minute. When it is done, it should be easy to handle and smooth.
10. Shape the dough into one to two fairly flat rounds, about one-inch to 1.5-inches tall, patting them gently until they are the desired shape.
11. Cut the scones into wedges. (There will be six to 12 scones, depending on how large you prefer your scones to be and how many rounds you made with the dough.)
12. Transfer the scones to a buttered baking sheet, sprinkle them with pumpkin pie spice, and top each scone with a single pecan half.
13. Bake in preheated oven for 15-20 minutes or until golden brown. (Optional: Turn pan halfway through baking.)
14. Cool on the baking sheet.

Apple Cinnamon herbal tea punch recipe

Fall recipes: Apple-cinnamon herbal tea punch recipe

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Margaret Studer

, Tea Examiner

October 10, 2009 - Like this? Subscribe to get instant updates.

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Apples photo by xtacocorex

Apples and cinnamon are natural companions, each enhancing the flavor of the other. This hot punch contains apple cinnamon herbal tea with heated apple juice as a natural sweetener. The result is a beverage fit to warm children and adults on the chilliest of days or nights.
Serve this punch from a large slow cooker set on its lowest setting to keep it warm and use a ladle for serving. If you’re serving children, let the punch sit in the cups a bit to cool before handing them out.
This is a great punch for children’s Halloween parties. It has no caffeine and the apple juice makes it just sweet enough to be enjoyed by children. If your children like it sweeter, you can add more juice in proportion to the herbal tea. Apple juice also has many health benefits that make this punch healthier than sugary punches or soda.
Grilled cheese sandwiches, quesadillas, gingerbread, pumpkin, pudding, dough dogs, roast chicken, and pork go well with this punch.
Apple-cinnamon herbal tea punch
Ingredients:

• 6 bags Apple-cinnamon herbal tea
• 1 cinnamon stick (optional)
• 1 quart boiling water
• 1 quart unsweetened apple juice
• Cinnamon sticks for garnish

Directions:
Brew the tea in a teapot with the water according to package instructions, most likely from 4 to 6 minutes. Set aside. In a 4-quart saucepan, heat apple juice until little bubbles start to form. If you like you can add a cinnamon stick before you heat it. Add the tea to the hot juice and stir to combine.
Place the punch in a slow cooker to stay warm. Place a cinnamon stick in each cup for garnish before you pour in the punch.
Enjoy this will your family on a cold evening or take it to a football game in a thermal jug

Continue reading on Examiner.com Fall recipes: Apple-cinnamon herbal tea punch recipe - National tea | Examiner.com http://www.examiner.com/tea-in-national/fall-recipes-apple-cinnamon-herbal-tea-punch-recipe#ixzz1YeL4Huw0

Fall tea and scone recipes

Your Apple Tea Recipe

'Tis the Season for Fall Tea
half of an apple, skin / seeds removed, diced
1/4 tsp. cinnamon
1/4 tsp. honey
1/4 tsp. pumpkin pie spice
dash nutmeg
1 cup boiling hot water
Combine ingredients in mug, add boiling water, mix top with whipped cream and sprinkle with nutmeg

Your Inspiration

Fall. Fall reminds me of pumpkins, falling leaves, sweaters, and a cup of warm hot tea. I love the foods of fall! My tea recipe in a combination of an abundance of fall like ingredients. It will be sure to keep you warm!

Advice

• When you have your apples diced, muddle them in the bottom of your mug, it helps to blend the flavors more!

 

'Cinnamon Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 scones

Ingredients:

• 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
• 1/3 c. granulated sugar
• 1 tbsp. baking powder
• 2 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1/2 cup (1 stick) cold butter
• 1 whisked egg
• 1 tsp. pure vanilla extract
• 1/4 - 1/2 c. milk, buttermilk or half-and-half

Preparation:

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, mix the dry ingredients (flour, sugar, baking powder, cinnamon and salt).
3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
4. Add the whisked egg and vanilla extract. Do not stir yet.
5. With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
6. Turn the dough out on a heavily floured cutting board.
7. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
8. Gently pat the dough to two 1–inch thick discs.
9. Cut each disc into 6 pieces.
10. Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 400-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
11. Cool on the baking sheet.

Country Tea Party for September

SeHikers' Tea- Just as we're coming to terms with the inevitable approach of cold winter weather, September often offers us a surprise; the blue sky and soft warm air of Indian Summer.  Bring along iced tea and hot tea for your hike.
For iced tea on the trail, make your tea the day before and freeze in a plastic drink container overnight; it will defrost in your pack while you hike. 
Hot tea- ginger/fennel base.  Simmer 4-5 slices of fresh ginger and about 1 tablespoon of fennel seeds in water.  When it is very fragrant, strain out the spices.  Bring the flavored water to a boil and use that to brew your tea; use a strong blend like Irish Breakfast so the ginger doesn't overpower the taste of the tea.    
Gorp cookies- start with a basic recipe for oatmeal-raisin cookies; add to the dough any or all of these: sunflower seeds, M and M's, chopped nuts, dried coconut strips, chopped dates, chocolate chips, and peanut butter or butterscotch bits.  The more stuff you include, the gorpier the cookies.

Enjoy your September Hikers' Tea  

Tea event

What a blessing today was.  We met again with some women from the Prior Lake assisted living home.  It was fun to see faces from our last tea and some new faces.  We even met a celebrity!  She was Nurse Carmen that was on WCCO TV a few years ago.  She was a sweet woman.  We did not hear from her she was a celebrity but from a couple of other women there.  All enjoyed our Raspberry green tea with some raspberry jam.  We also served a southern tea punch which was black tea with frozen pineapple and grape juice and some sugar.  It was a hit!  We will be doing that one again.
We have been asked to be put on their calendar for two teas next year!  I am grateful and thankful to be able to do two teas next year for them. 
Here is the recipe for the Southern Tea Punch we served today.
2 quarts brewed tea ( Orange Pekoe)
1 1/2 cups sugar
12 oz of Pineapple Juice
12 oz of Grape Juice
Stir together the tea, sugar and juices  Pour into gallon container and add enough water to make one gallon.Refrigerate and serve over ice.  Garnish with sprig of mint if desired.  Enjoy!

God's blessing!

TriniTea 4 EterniTea Traveling Tea with Jesus   

Sour Cream Sugared Almonds

Yummy!
 1/2 cup sour cream
1 1/2 cups sugar
1 1/2 tsps vanilla
3 cups toasted almonds

Mix cream and sugar. With a candy thermometer heat mixture to 223 degrees, stirring constantly. 
Add vanilla and nuts.  With a wooden spoon , stir rapidly until the mixture has coated all the nuts.  Spread on a waxed paper-lined cookie sheet and separate the nuts.  Cool thorougly and store in an airtight container until ready to enjoy.  Can be made up to two months ahead of time and stored in the refrigerator.
Enjoy!

Old fashioned tea cakes

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg
• 1 tablespoon milk

Directions

1. In a medium bowl, cream the butter and sugar together. Stir in eggs, and beat well. Sift together the flour, baking powder and nutmeg. Add dry ingredients to the creamed mixture alternately with the milk. Divide dough in half. Cover and chill for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut with cookie cutters and place onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven, cookies should brown slightly.

Tea Tassies

Ingredients

• 2 cups all-purpose flour
• 2/3 cup butter
• 1/2 cup white sugar
• 2 (3 ounce) packages cream cheese
• 4 eggs
• 2 cups chopped walnuts
• 2 cups packed brown sugar
• 4 teaspoons butter
• 2 teaspoons vanilla extract
• 1 pinch salt

Directions

1. Preheat oven to 350 degrees F.25-30 minutes  Blend flour, butter, sugar and cream cheese.
2. Press into sandbakkel tins.
3. Melt butter over low heat. Remove from heat and add eggs, chopped nuts, brown sugar, vanilla and salt, blending well.
4. Fill tins about 3/4 full with mixture and bake until filling is well set and crust is brown

Great mint tea recipes

Found some great mint tea recipes from about.com by  Lindsay Goodwin


Mint makes an excellent herbal tea on its own, but you'll have something special with the addition of fennel and lemonbalm. An added bonus is that this blend will ease an upset stomach as well.

Ingredients:

• 8 oz peppermint leaves
• 8 oz lemon balm leaves
• 8 oz fennel seeds

Preparation:

Mix the herbs thoroughly, and store in an air tight container. For a cup of tea, use 1 tsp in a cup of boiling water. Steep for 10 minutes and strain out the herbs.

To make Watermelon Iced Tea, you will need:

• 6 teaspoons black tea leaves, preferably Nilgiri or Ceylon
• 3 cups boiling water
• 3 cups ice
• 1/6 or 1/4 watermelon, cut into cubes
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 sprig of mint, plus a few extra for garnish (optional)

To start making Watermelon Iced Tea, brew your tea. Here's how:

1. Combine the tea leaves and boiling water in a teapot.
2. Let steep for three to five minutes.
3. Strain the tealeaves.
4. Combine all ingredients but the tea in a blender. Blend until smooth using the "blend" setting. It should take about 30 seconds. As needed, stop blending to push the ingredients toward the blades with a spoon.
   
   Once the mixture is smooth, you can proceed to step three or cover the mixture until shortly before you plan to serve Watermelon Iced Tea. (Combining the watermelon mixture and the tea just before serving prevents the drink from separating.)Set the tea aside in the fridge or freezer When you're almost ready to serve Watermelon Iced Tea, pour the brewed black tea over a pitcher of ice. Most of the ice will melt, but you've brewed the tea extra strong to accommodate for this diultion.   Just before serving Watermelon Iced Tea, combine all ingredients in a large glass pitcher. Stir well. If the drink begins to separate into layers (as is natural for agua fresca-style drinks), simply stir it again.

          Serve this Southern sweet tea/watermelon agua fresca hybrid in a clear glass to show off
          its brilliant color. Add more ice or a sprig of mint if desired. Serve any extra Watermelon        
        Iced  Tea from a pitcher.

Any leftover Watermelon Iced Tea can be kept covered and refrigerated to be drunk the next morning.

Makes about four servings.

Miss Millie’s Southern-Sweet Mint Iced Tea Recipe

Prep Time: 4 minutes

Cook Time: 30 minutes

Total Time: 34 minutes

Yield: 1 large or 2 medium glasses

Ingredients:

• Several big sprigs os mint leaves
• 1/4 cup sugar
• 2 cups good tasting, fresh, hot water
• 2 tea bags (or 2 tsp. loose tea)

Preparation:

1. Fill a pint jar or small pitcher with mint, sugar and tea.
2. Add hot water.
3. Let sit on counter 'til cool.
4. Remove tea bags or tealeaves.
5. Serve over ice.

Watermelon Iced Tea

6  tsp black tea leaves preferably Ceylon
3 cups boiling water
3 cups ice
1/6 or 1/4 watermelon cut into cubes
2 tbls lemon juice
1 tbls sugar
1 sprig of mint, plus a few extra for garnish if desired

Combine tea leaves and boiling water in a teapot
Let steep for 3-5 minutes
Strain the tea leaves
Set the tea aside in the fridge or freezer
Combine all ingredients but the tea in a blender. Blend until smooth using the "blend" setting. It should take about 30 seconds. As needed, stop blending to push the ingredients toward the blades with a spoon.

Once the mixture is smooth, you can proceed to  add the tea or cover the mixture until shortly before you plan to serve Watermelon Iced Tea. (Combining the watermelon mixture and the tea just before serving prevents the drink from separating
When you're almost ready to serve Watermelon Iced Tea, pour the brewed black tea over a pitcher of ice. Most of the ice will melt, but you've brewed the tea extra strong to accommodate for this dilution.
Just before serving Watermelon Iced Tea, combine all ingredients in a large glass pitcher. Stir well. If the drink begins to separate into layers (as is natural for agua fresca-style drinks), simply stir it again.



From about.com

Iced Cantaloupe Black Tea Recipe

I peeled and seeded, large ripe cantaloupe ( about 2 lbs.)
Superfine sugar for coating the rims of glasses and to tast
2 tbsp Keemun black tea leaves or similiar black tea
2 cups water
Juice of 2 limes
12 ice cubes
Garnishes: Wedges of cantaloupe, wedges of lime, sprigs of mint with stems intact

Cut 4 crescent wedges of cantaloupe as garnish and reserve in the freezer
ip 4 tall glasses in water, then dip rims in sugar to coat. Freeze glasses
Cut the remaining melon into 1 inch chunks
Brew the black tea in the water at 180 degrees for 3 minutes.  After brewing, remove the leaves and reserve the liquid.
Chill the tea until cold
Just before serving, place the melon, chillled tea and lime juice into a blender. Blend, adding ice cubes gradually and pureeing the mixxture until smoothe and frothy.  Taste and add sugar as desired.  Puree again
Remove glasses from freezer
Pour the Keemun-Cantaloupe Cooler into the frozen glasses and top with melon crescent, a wedge of lime and a sprig of mint.

Enjoy!

July Tea Recipe

Tropical Tea recipe for July event

1 cup water
1 1/4 cups sugar
3 cups freshly brewed strong tea
3 cups of orange juice
1 cup lemon juice
2 cups pineapple juice
1 quart club soda or seltzer

Boil the water and sugar together for five minutes to make a syrup.  Mix the tea and juices together, then stir in the sugar syrup.  Cover and chill overnight. When ready to serve, fill glass or cup half full with concentrate, add ice, then top off glass with seltzer or club soda.

Enjoy!

Almond Iced Tea

Difficulty: Easy
Ingredients

• 8 cups cold water
• 9  English Breakfast tea bags or 9 tsp loose tea
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1½ teaspoons pure almond extract
• Juice of 3 lemons
  

Method

1. Bring 2 cups of the water to a slow boil in a small saucepan. Add the tea bags, cover, and remove from the heat. Let steep for 10 minutes.
2. Remove the tea bags without squeezing them.
3. Pour the steeped tea into a 2 litre (4 pint) heatproof container. Add the sugar and stir or shake until it dissolves. Add the extracts and lemon juice and stir or shake to combine. Add the remaining 6 cups cold water and stir.
4. Let cool, then chill and serve over ice. Makes about 2 litres (4 pints

Iced Lemon Tea

Difficulty: Easy
Ingredients

• 4 Tea Bags or 4 tsp of loose tea
• 2 cups water
• 4 teaspoons of honey, sugar or sweetener to taste
• 3 teaspoons of lemon juice
• 2 cups filtered water
• Ice Cubes
• Lemon slice
  

Method

1. Make up 1 cup of tea using 4 teabags
2. Infuse for 3-4 minutes
3. Remove tea bags
4. Allow to cool
5. Pour tea into a large jug and add 4 teaspoons of sugar, honey or sweetener to taste
6. Add 3 teaspoons lemon juice and stir to dissolve
7. Pour over 2 cups cool filtered water.
8. Chill in the refrigerator

Serve in a tall glass with ice cubes and garnished with a lemon slice

Green Tea Scones

Difficulty: Easy
Ingredients

• 250g (8.8 oz) plain flour
• 1/3 tablespoon salt
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon Green Leaf Tea
• 70g (2.5 oz) butter
• 150mL (5 oz) milk
• 1 egg, separated into yolk and white
  

Method

1. Sift together the four, baking powder, salt, green tea and sugar.
2. Cut the butter into small pieces. With your fingertips, mix the butter into the flour until it becomes dry and flaky.
3. Combine the milk and egg yolk, and pour the mixture into the flour a little at a time. Mix and knead into a moist dough, but not so moist that it becomes moist.
4. Preheat the oven to 180°C (350°C)
5. Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness of 2cm and cut out shapes with a cookie cutter or the rim of a glass.
6. Brush the tops with a little egg white, place on a baking sheet, and bake for 12-15 minutes, until slightly brown.
   

Cut each scone in half and eat with jam and fresh cream