GARLIC TEA
In Mexico, or Spain for that matter, garlic tea is served up for coughs or colds. People swear by it! The garlic oils inhibit cough and cold microbes, and they are effective decongestants. Lemon juice reduces and thins mucus, which makes it easier to unclog a stuffed up respiratory system. Lemon juice also changes the body's pH, making it less hospitable to viruses and bacteria. Adapted from Prevention magazine.
Provided by Sharon123
Categories Homeopathy/Remedies
Time 8m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a saucepan, bring 3 cups of water and the 3 cloves of garlic to a boil. Turn off the heat when the water boils, and add 1/2 cup of the honey and 1/2 cup of the fresh lemon juice. Strain.
- Sip 1/2 cup, warm, three times a day.
- Refrigerate extra to use the next day.
Nutrition Facts : Calories 158.7, Fat 0.1, Sodium 8.8, Carbohydrate 43.2, Fiber 0.3, Sugar 40.7, Protein 0.4
GARLIC, LEMON, HONEY "TEA"
This cough-inhibiting concoction may help with easing of cold symptoms. Garlic inhibits cough and cold microbes and is an effective decongestant. Honey are considered by many to be a respiratory tonic, improving breathing, and is also known to be antimicrobial, assisting the immune system with fighting infection. Lemon reduces and thins mucus and alters the body's pH, which may make it less hospitable to viruses and bacteria. I make it every winter to prevent colds and because I think it tastes good. I adapted the recipe from one in Prevention magazine. To find it, you can Google the article title: This Tea Busts Colds!
Provided by Netgirls Healthy Co
Categories Beverages
Time 15m
Yield 1/2 cup servings, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put water in a medium saucepan and add garlic.
- Bring to a boil.
- Turn off heat and add honey and lemon juice.
- Sip 1/2 cup, three times per day.
- Refrigerate leftover beverage.
Nutrition Facts : Calories 69.4, Sodium 3.9, Carbohydrate 18.9, Fiber 0.1, Sugar 17.8, Protein 0.2
BROWN SUGAR BOBA MILK TEA
This homemade version of brown sugar milk tea allows you to play with your dream ratio of tea to milk to sweet chewy boba. Also known as tiger milk tea because of the tiger-like streaks of brown sugar syrup on the glass, the delicious drink originates in Taiwan and has grown in popularity, extending all over the United States. In this recipe, the brown sugar tapioca bubbles get a good soak in brown sugar syrup, doubling down on that toasted sugar flavor.
Provided by Food Network Kitchen
Categories beverage
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- For the syrup: Stir the brown sugar with 1 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until the mixture is the consistency of a loose maple syrup, about 8 minutes. Add the syrup to a heat-safe jar to cool while cooking the boba.
- Place the boba in a fine sieve and shake off any excess cornstarch.
- Bring 6 cups water to a boil in a medium saucepan over high heat. Add the boba, stirring to prevent them from sticking together, then reduce the heat to medium and simmer until the boba float to the top and darken in color with translucent edges, about 4 minutes if the boba are fresh and about 7 minutes if they are frozen. Drain the boba and rinse with cold water (they will be chewy but will firm up as they cool).
- Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes.
- For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon of the syrup to each glass, letting the syrup streak and coat the inside of the glass. Divide the tea and milk evenly among the glasses and serve.
- Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step.
- Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
- Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
- Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
- Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
- Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use.
PERFECT ICED TEA
Provided by Food Network Kitchen
Time 4m
Yield 8 cups
Number Of Ingredients 0
Steps:
- Hot-Brewed:
- Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
- Cold-Brewed:
- Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
- Sweet Teas:
- Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
- Orange Add 6 strips zest
- Blackberries 1 cup
- Cinnamon 2 sticks
- Lavender 3 tablespoons dried
- Vanilla 1 halved bean
- Mint 3 sprigs
- Ginger 1 cup sliced
- Lemon 8 strips zest
- Nectarine 1 cup chopped
- Cucumber 2 cups chopped
BUBBLE TEA
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/2 cups large black tapioca in boiling water, 6 minutes; cover and let sit off the heat, 30 minutes. Bring 1 cup each water and sugar to a boil; transfer to a bowl. Drain the tapioca and soak in the sugar syrup. To serve, put 1/4 cup tapioca in a glass. Shake 1 cup cold green tea, 3 tablespoons soaking syrup, 1/4 cup milk and 1 tablespoon sugar with ice; pour over the tapioca.
GINGER TEA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.
Nutrition Facts : Calories 64, Sodium 15 milligrams, Carbohydrate 17 grams, Sugar 17 grams
TRADITIONAL CHAI TEA
This is a spicy, creamy tea that I make every Christmas. Its more my tradition than the authentic tea. Its tasty and sure to warm you from the inside out. Great for those with a cold or flu... clears your sinuses and settles your tummy.
Provided by Nurse Rain
Categories Beverages
Time 17m
Yield 5 cups
Number Of Ingredients 11
Steps:
- In large saucepan combine first nine ingredients.
- Bring to a boil over high heat.
- Reduce heat to low and simmer ten minutes.
- Remove from heat and strain with fine sieve or through coffee filters.
- Return to pot and add honey until melted.
- Add milk and heat through, but do not boil.
- Serve in clear mugs with a pinch of cinnamon on top.
- Merry Christmas!
- You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
- This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.
TEACAKES
Spare a bit of time to bake these delicious teacakes which you can serve warm with butter for a weekend breakfast, coffee morning or afternoon tea
Provided by Elena Silcock
Categories Afternoon tea, Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Warm the milk with the butter in a pan until the butter has melted, then add 100ml water to cool the mixture to room temp. Tip the flour, yeast, sugar, spice and 1 tsp salt into a bowl, making sure the yeast is on the other side of the bowl to the salt. Make a well in the flour mixture and pour the milk and butter in, mixing until it forms big flakes, then bring together with your hands. Tip on a surface and knead until smooth (about 5 mins). Put the dough into a large, lightly oiled bowl, cover with a damp tea towel and leave until doubled in size, so about 1-1 ½ hours.
- Line a tray with baking paper. Tip the mixed dried fruits into the dough and knead them in, trying to disperse them evenly throughout the dough. Cut your dough into 6 even-sized balls, take each ball and, using the cup of your hand, and pressing down a little with your palm, roll the ball in a circular motion on the surface to create tension across the top of the bun and a neat round shape. Place onto a tray about 5cm away from each other and press down with your palm to flatten the dough down a little, creating the teacake shape. Cover loosely with an oiled sheet of cling film, for a further 45 mins, or until they have doubled in size.
- Meanwhile, heat the oven to 200C/180C fan/gas mark 6. Brush the top of each bun liberally with the egg wash, then bake for 20 mins on the top shelf of the oven, until the buns are golden and well risen. Allow to cool on a wire rack, then slice in half, toast and slather with butter if you like.
Nutrition Facts : Calories 338 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
CHAI TEA
Perfect for cold nights, this masala chai tea recipe incorporates spices that make it so delicious, you'll want to drink it every day. -Kelly Pacowta, Danbury, Connecticut
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place cloves and peppercorns in a large bowl; with the end of a wooden spoon handle, crush spices until aromas are released., Add the tea bags, sugar, ginger, cinnamon stick and boiling water. Cover and steep for 6 minutes. Meanwhile, in a small saucepan, heat the milk., Strain tea, discarding spices and tea bags. Stir in hot milk. Pour into mugs.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.
SCONES / TEA BISCUITS (CANADIAN LIVING)
Make and share this Scones / Tea Biscuits (Canadian Living) recipe from Food.com.
Provided by Katzen
Categories Scones
Time 30m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour. Set aside.
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
- Turn dough out onto lightly floured surface. With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed. Gently pat or roll out into generous ½-inch thick round. Using 2-inch cutter, cut out rounds. Place on prepared baking sheet. Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakers's scone).
- Brush tops of scones with egg. Bake in centre of 425°F oven until golden, about 15 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks to finish cooling.
- Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesn't stick. Always cut out scones, or any cookie, with as little space as possible between rounds as possible. You can reroll the scraps, but at every rerolling the results are tougher. So get as many rounds as you can out of the first roll.
Nutrition Facts : Calories 175.9, Fat 8.5, SaturatedFat 5.1, Cholesterol 36.6, Sodium 320.4, Carbohydrate 21.2, Fiber 0.6, Sugar 3.2, Protein 3.7
TEA BISCUITS
A quick tea time treat. Serve warm, buttered, and with jam or honey.
Provided by Debbie
Categories Bread Quick Bread Recipes Biscuits
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
- Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes.
- Bake for 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 10.2 g, Cholesterol 0.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.4 g, Sodium 217.8 mg, Sugar 0.5 g
TEA BISCUITS
Make and share this Tea Biscuits recipe from Food.com.
Provided by cuisinebymae
Categories Breads
Time 20m
Yield 15 biscuits
Number Of Ingredients 6
Steps:
- Combine dry ingredients.
- Cut in the shortening until mixture is like coarse oatmeal.
- Stir in 3/4 cup milk, then add 1 or 2 tablespoons more milk to form a soft dough.
- Knead a few strokes on a lightly floured board.
- Do not overwork dough.
- Roll to about 1/2 inch thick.
- Cut with a floured biscuit cutter.
- Bake on a lightly greased cookie sheet at 425°F for about 10 minutes or until lightly browned.
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