Mulled Tea Food

MULLED TEA

Steps:

• Pour 1 litre of water into a large saucepan then add the dried rose petals, cloves, bay leaf, cinnamon stick, frozen mixed berries, cranberry sauce and orange. Bring the mixture to the boil, stirring occasionally then take off the heat. Drop in the tea bag then leave to steep for 2-3 mins. Strain through a sieve into a heatproof jug and serve warm.

MULLED TEA

Steps:

• Place all the contents on the spread out cheesecloth.
• Bring corners together and tie with a string.
• To brew place tea bag in a mug and add 6 oz boiling water.
• Steep 4-5 minutes.

MULLED TEA

Steps:

• 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.

MULLED PEACH TEA PUNCH

Steps:

• Place drink mix and spices in large heatproof nonmetal bowl or pitcher. Add boiling water; stir until drink mix is dissolved. Add juice; let stand 10 minutes. Remove spices; discard. Serve warm.

MULLED HOLIDAY TEA

Steps:

• Place tea bags in a 4 quart dutch oven.
• Pour the boiling water over tea bags.
• Let steep 5 minutes.
• remove bags and discard.
• Stir in apple juice, wine and brown sugar.
• Make a spice bag of cinnamon stick, cloves and cardamom in a double thick 6 inch square picece 100% cotton cheesecloth.
• Bring corners to gether and tiewith a clean string.
• Add spice bag to tea mixture.
• Bring just to boiling, reduce heat.
• Simmer covered for 10 minutes.
• Discard spice bag.
• Transfer tea to a heatproof serving carafe or pot.

HOT MULLED DECAF TEA

Steps:

• Place a small amount of boiling water in the tea pot to warm it up. Discard the water.
• Add tea bags, cinnamon stick, cloves and star anise to the tea pot and add the 4 cups of boiling water.
• Let steep for 3 to 5 minutes and remove the teabags.
• Let steep for 2 minutes longer and serve immediately.
• Sit back and enjoy!