Tea-Time @ Lana's Parlor ©

Welcome
to Tea-Time
at Lana's Victorian Parlor

ABE'S HOT MINT TEA

1 c. (firmly packed) mint leaves

1 large orange pekoe tea bag

3 c. sugar

1 stick cinnamon

juice of 8 large lemons


Wash the mint leaves and place into a large saucepan.
Add the tea bag, sugar, cinnamon stick and 1/2 gallon boiling water and cover. Steep for 1 hour, then strain. Add lemon juice and enough water to make 1 gallon liquid and bring to a boil. Serve hot. Yield: 16 servings.








ALICE'S SPICED TEA





1/2 c. instant tea


2 c. Tang


1 c. sugar


1 tsp. cloves


1 tsp. cinnamon





Mix together and use a generous teaspoonful for each cup
of hot water. Garnish with 1/2 lemon slice, studded with whole
cloves.










ALMOND TEA



6 tea bags


2/3 c. lemon juice


16 c. water


1 c. sugar


2 tsp. vanilla


4 tsp. almond extract





Steep tea bags in 12 cups boiling water for 10 minutes.


Boil sugar in 4 cups water for 5 minutes, then add lemon juice
and flavorings. Combine with tea. Serve hot or iced. Keeps 2
weeks in refrigerator.







ALMOND-CINNAMON TEA


(Or Coffee)



4 drops almond extract


2 dashes cinnamon


1 tea bag (orange pekoe)


3/4 c. boiling water


2 tsp. sugar


1 rounded tsp. coffee cream


whipped topping


cinnamon stick





Place almond extract, cinnamon and tea bag in a mug.


Add water. Brew 3 to 4 minutes. Remove bag. Add sugar and
coffee creamer. Stir; garnish with whipped topping and a
cinnamon stick.










APRICOT TEA



3 c. water


4 tea bags


4 Tbsp. apricot preserves


4 Tbsp. apricot brandy (optional)


sugar to taste


sweetened whipped cream or


whipped topping


ground nutmeg or cinnamon





Into each of 4 mugs, pour 3/4 cup water; heat. For each
drink, add one tea bag; brew. Stir in 1 tablespoon preserves,
1 tablespoon brandy and sugar. Top with whipped cream and dash
of nutmeg.







BARBARA HILL'S HOT SPICED TEA





1 large can frozen lemonade


1 large can frozen orange juice


1 large can frozen pineapple juice


1 large pkg. red hots


2 Tbsp. instant tea


6 whole cloves


2 sticks cinnamon


3/4 c. sugar


7 c. hot water with juice


1 qt. water with tea


1 qt. apple cider (add later)





Mix sugar with cinnamon and cloves in 2 cups water.


Boil 5 minutes. Add red hots, apple cider and remaining


ingredients; boil until big bubbles appear, 10 to 15 minutes.


Refrigerate and heat and serve as needed. Add a little


water, if desired. This is a wonderful drink at Christmas


time.








CATNIP TEA





Pick about 2 dozen catnip leaves and rinse them clean.
Place in a pot and boil with 1 quart water. Boil 10 to 15
minutes. Add 2 tablespoons sugar and stir. Pour through cloth
strainer. Cool to just warm. Give about 2 to 3 ounces to
babies for collic. May be reheated.








CHRISTMAS FRUIT TEA



2 qt. cranberry juice


1 (46 oz.) can pineapple juice


1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted


2 c. apple juice


1 c. orange juice


4 cinnamon sticks


3 whole nutmegs


1 1/2 tsp. ground ginger





Pour cranberry juice, pineapple juice, lemonade concen-
trate, apple juice and orange juice into a 30-cup electric
percolator. Place cinnamon, nutmeg and ginger in percolator
basket. Perk through complete percolator cycle. Let stand 1
hour. Serve hot. Yield: 1 gallon. (May also be made in
crock-pot: Wrap spices tightly in cheesecloth and let float in
juices until well steeped.)







CRANBERRY TEA





4 c. water


2 Tbsp. sugar


4 tea bags


2 c. cranberry juice


12 whole cloves


1 cinnamon stick





Place water, spices and sugar in saucepan and heat to
boiling. Remove from heat. Add tea bags and steep for 3
minutes. Remove tea bags. Add cranberry drink. Heat to
boiling. Serve hot. Serves 8.







DIET SPICED TEA MIX



2 pkg. diet lemonade mix


2 pkg. diet orange mix


2 tsp. cinnamon


1 tsp. cloves


1/2 c. instant tea





Mix well and store in glass jar. Use 1 teaspoon to cup
of hot water and sweeten to taste with noncaloric sweetener.







ENGLISH HOT TEA





6 tea bags


sugar to taste


milk to taste


water (boiling)





In pot or kettle, boil water. Put 6 tea bags in tea
pot; fill with boiling water and put lid on. Cover with tea
cozy or towel to keep heat in. Let stand approximately 5
minutes or until brewed. Put milk to taste in cups before
putting tea in. Pour tea. Add sugar to taste after pouring
into cups.



Note: If the tea it too weak, keep tea bags in longer


than 5 minutes. If too strong, add more boiling water.







FESTIVE TEA



4 qt. boiling water


3 small sticks peppermint candy


8 tea bags


1 small pkg. cinnamon imperials (hot cinnamon candy)


1 qt. pineapple juice


1 small can frozen orange juice


1/4 c. lemon juice





Dissolve candy and cinnamon imperials in 1 quart boiling
water. Place tea bags in 3 remaining quarts water and let
steep 10 minutes. Do not boil. Add tea to candy mixture, then
add the juices and limeade. Sweeten to taste. Tea may be
served hot or cold.



Tea Scones

Preparation time 15 minutes - cooking time 15 minutes.
2 cups all-purpose flour
2 tsp baking powder
1/4 cup sugar
1 tsp salt
1 1/2 tsps Kingsmill Egg Replacer
1/3 cup chilled margarine (cut into 1/4" slices)
1/2 cup Milk
3 tbsp water

Blend all dry ingredients together.
Add margarine to dry mixture and mix with fork until smooth (till no lumps of margarine remain in flour mix.) Pour liquid mix over flour mixture. Knead until a compact ball can be formed. Place dough on lightly floured surface. Roll dough out into 1/2" thick circle.
With cookie cutter or rim of a glass, cut dough into 2" rounds. Re-roll scraps and cut into rounds. Place one inch apart on a well greased cookie sheet. Bake at 400°F for 15 minutes or until lightly browned.
Variations: add 1/2 cup of currants or raisins.  


TEA LATTE





                     


                                TEA LATTE



Recipe By     : 


Serving Size  : 6    


Categories    : Beverages                    





  Amount  Measure       Ingredient -- Preparation Method


--------  ------------  --------------------------------


                      


   8                    English Breakfast tea bags


   4       c            Water


   2       tb           Almond syrup (orgeat syrup,


                        -see note)


   1                    Whole milk


   1                    Ground nutmeg or chocolate,


                        -optional garnish





  Prepare a strong tea with 8 English Breakfast tea bags
  in 4 cups boiling water. Steep for 5 minutes, gently
  squeeze tea bags and remove. Pour 1/2 cup plus 2
  tablespoons of hot tea into each tea cup, add 1
  teaspoon of almond syrup and stir. Steam whole milk
  with the steamer of an espresso machine, add 1
  tablespoon steamed milk and top with foamed milk.
  Garnish with ground nutmeg or chocolate if desired.
  

  Note: Orgeat syrup can be found in liquor stores or in
  the bar supplies section of your supermarket.



  Per serving: 24 calories (11 percent from protein, 64
  per-cent from carbohydrate, 25 percent from fat), 1
  gram protein, 4 grams carbohydrate, 1 gram fat, 3
  milligrams cholesterol, 18 milligrams sodium.
  Makes 6 servings

  
 
Great Link!
Welcome to teatime.com
Home