Recipes from The Parlor: Favorite Tea Recipes

Favorite Tea Recipes

Lina's Wild Mint Tea Mix

1 cup lemon balm leaves

1 cup spearmint leaves

4 tablespoons orange peel -- grated

1/2 tablespoon cloves

Mix the herbs. Instructions: For each cup of tea, steep 1 tablespoon of herbal tea mix in 1 cup boiling water.

Mint Tea Punch

Serves: 4 Preparation Time: 20 minutes

Ingredients:

3 cups water

2 black tea bags

1 cup fresh peppermint leaves

4 tablespoons sugar

1 1/2 cup orange juice

1 1/2 cups cranberry juice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Bring water just to a boil. Remove from heat. Add tea bags and fresh peppermint leaves. Allow to steep for five minutes. Remove tea bags and mint leaves using a strainer. Stir in sugar, nutmeg, and cinnamon. Add this mixture to the orange juice and cranberry juice. Refrigerate until well-chilled (1-2 hours). Serve in a tall glass with ice and a sprig of mint.

Do you get congested due to allergies? Drink this tea! It helps!

Spring Cleaning Herbal Tea

Recipe By Jennifer A. Wickes

2 parts red clover blossoms

1/4 part olive leaf

1 part nettles

1/2 part chickweed

1/4 part fenugreek seed

1/4 part fennel seeds

1/4 part licorice

Mix ingredients and store in a covered container. Brew as below.

HERBAL INFUSION IN WATER:

1 cup water

2 tsp. herb tea

Boil water in a glass, enamel coated or stainless steel pan and take off the burner. Add the herb tea to the water. Cover, and let it steep for 10 minutes. Strain into a cup. Can be sweetened with honey.

Lina's Mulled Tea

4 cups cold water

1/4 teaspoon whole cloves

1/4 teaspoon allspice

1 cinnamon stick

5 teaspoons loose Earl Gray tea leaves

6 teaspoons honey

In a large saucepan, bring water, cloves, allspice and cinnamon stick to boil over high heat...Add tea leaves to hop spice mixture. Cover and steep for 5 minutes...Pour tea through strainer into mugs. Stir 1-1/2 teaspoon of honey into each mug...or to taste...To serve, place mugs on spiced hot pads...I have that recipe if anyone wants it too...

simplysadie's Chai Tea Mix

Instant Chai tea mix. You can spice it up even further by adding 1 teaspoon nutmeg and allspice, and 1/4 teaspoon white pepper. Makes 16 servings.

1 cup nonfat dry milk powder

1 cup powdered non-dairy creamer

1 cup French vanilla flavored powdered non-dairy creamer

2 1/2 cups white sugar

1- 1/2 cups unsweetened instant tea

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

Directions: 1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. Can also be chilled and served icy cold

Note: You may choose to omit the French vanilla creamer, and use 2 teaspoons vanilla extract instead. To do so, mix the vanilla into the sugar, let it dry, then break the sugar into small lumps. Follow the same procedure as above.

Iced Chamomile Tea

8 cups water

4 chamomile tea bags

zest of 1 orange and one lime, removed in strips with a vegetable peeler

1/4 cup sliced peeled fresh gingerroot

3/4 cup sugar

In a 4-quart saucepan bring all ingredients to a boil and simmer, covered, 15 minutes. Remove pan from heat and cool mixture. Steep mixture, covered and chilled, at least 8 hours and up to 24.

Pour mixture through a fine sieve into a pitcher. This tea keeps, covered and chilled, 1 week.

Serve in ice-filled tall glasses.

Makes about 2 quarts.

Rosemary's Tea Recipes

Here are a few of my favorite teas, I hope you enjoy them as much as I do.

Rose Geranium Tea

8 rose geranium leaves (Old fashioned rose geranium leaves such as Dr. Livingston, or RoberÂ’s lemon rose)

~ rinse and place in small teapot

6 cloves

one tea bag of plain oriental tea unflavored

Pour boiling water over the mixture and let steep in a warm spot fo 15 minutes. Have a pot of hot water available for those who like a milder tea. Sweeten with rose geranium jelly, rose geranium honey, or plain honey.

Another ROSE GERANIUM TEA

For a six-cup tea pot.

Use about 4-6 rose geranium leaves

6 cloves

1” of cinnamon stick

1 sprig about 3” long of fresh rosemary

1 teaspoon or one tea bag of plain orange pekoe tea.

Cover with boiling water and steep at least ten minutes.

Rose Geranium Tea with Orange Mint

Use 1/2 C of firmly packed orange mint leaves, four rose geranium leaves, four cloves and boiling water to fill a 6-cup teapot. Brew for 15-20 minutes. You may add an Oriental tea bag for additional flavor. Sweeten with orange marmalade.

Golden Lemon Balm Tea In a 6-cup teapot, place one cup of lemon balm leaves. Add 3 slices of lemon rind and one tablespoon of honey. Pour boiling water over all. Fill the pot and let it infuse for 15 minutes. Folklore says this tea is made to “sooth a troubled spirit”.

Spiced Hot Tea Punch

Heat one bottle of red wine until ust below the boiling point. Reduce heat, add 2 long cinnamon sticks and 10 cloves. Infuse 2 1/2 teaspoons of black tea leaves in 3 C boiling water for 5 minutes. Strain over wine. Pour 1 C rum into the ladle. Add 10 sugar cubes. Flame and lower into the punch. Serve while still warm. Be very very careful.

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