Russian Spiced Tea Food

SPICED RUSSIAN TEA

Steps:

• Add all the ingredients to a large bowl, and stir well to combine.
• To make tea, stir 2-3 tsp of mix into a cup of hot water.
• Store in an airtight container, such as a Mason jar.

RUSSIAN TEA

Steps:

• In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.
• To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

INSTANT RUSSIAN TEA

Steps:

• Mix all ingredients well and store in tightly closed container.
• Add to hot water as many teaspoons as desired to taste.

HOT SPICED TEA (TANG-BASED, AKA RUSSIAN TEA)

Steps:

• Mix all ingredients thoroughly. A food processor makes this effortless, but I managed with a blender for years, and have even stirred it together by hand when necessary-- although it's not quite as pretty when done that way.
• To enjoy: stir 2-3 heaping teaspoons into a mug of hot water and adjust to suit your own taste. Ahhh!
• This mix starts to harden in the jar after six months or so, so drink up! Servings and Yield are approximations only.

RUSSIAN SPICE COOKIES (PRYANIKI)

Steps:

• Gather the ingredients.
• In a medium bowl, sift together flour, baking powder, cardamom, cinnamon, ginger, cloves (be careful with the cloves-too much can produce a bitter taste), optional nutmeg, optional allspice, and salt. Set aside.
• In a separate large bowl, beat together 2 egg yolks , 1 whole egg, melted butter, and honey or agave syrup. If using agave, bake 25 degrees lower because products brown faster. In this case, bake at 325 F instead of 350 F when using honey.
• Mix in the dry ingredients until well incorporated. Cover with plastic wrap and refrigerate for 1 hour.
• Heat oven to 350 F. Place parchment paper the size of your cookie sheets on a clean surface. Using a cookie scoop, portion out mounds of dough and roll them in your hands until they are a completely smooth ball. Place on the prepared cookie sheets leaving 2 inches between each cookie. They will flatten out somewhat but still retain a domed shape.
• Bake for 10 to 20 minutes, or until just golden, rotating the sheets halfway through for even baking. Cool on the sheets until the cookies firm slightly. Transfer to racks to finish cooling.
• Gather the ingredients.
• In a small bowl, whisk together the confectioners' sugar and enough water (1 to 2 tablespoons) to form a thin icing.
• Spread on cooled cookies with a pastry brush.
• Allow icing to harden before storing cookies in an airtight container.

RUSSIAN TEA RECIPE

Steps:

• Mixing all of this creates quite a bit of dust. I decreased this problem by using a gallon size ziploc bag.
• Pour all ingredients into your plastic bag. Of course a large bowl will also work.
• Mix ingredients well, either stirring or shaking it around in a well sealed ziplock bag.
• Store in the baggie or in any container that keeps moisture out.
• Mix 3 to 4 tablespoons of your new mixture into your mug or glass of hot water or cold water, about 1 cup. Adjust accordingly.

RUSSIAN TEA

Steps:

• Bring water to a boil and turn off heat.
• Add tea bags and spices.
• Cover and leave for 5 minutes.
• Remove tea bags and spices from water.
• Add sugar and juices.
• Mix well and reheat.

INSTANT RUSSIAN TEA MIX

Steps:

• In a large bowl, combine orange drink mix, sugar, tea powder, cinnamon and cloves. Mix well and store in an airtight container.
• To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.

RUSSIAN TEA MIX

Steps:

• Add the Tang, sugar, instant tea mix, Koolaid packet if using, and spices together in a large bowl.
• Stir until well mixed.
• Blend in the cinnamon candies.
• Store in an airtight container in the pantry.
• To make tea: Use 3 teaspoons of mix to 1 cup of boiling water.

15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Russian dish in 30 minutes or less!

HOT SPICED TEA

Steps:

• Bring 4 cups water to a boil over high in a large pot. Remove from heat; add tea bags. Cover pot; let tea steep according to package directions. Remove and discard tea bags.
• Stir sugar, cloves, cinnamon sticks, and 8 cups additional water into tea in pot. Bring mixture to a boil over high. Reduce heat to medium. Simmer, stirring occasionally, until sugar dissolves and mixture is fragrant, about 5 minutes. Remove spices using a small handheld fine mesh strainer, and discard.
• Stir pineapple juice, orange juice, and lemon juice into tea mixture in pot. Remove from heat. Serve immediately or chilled. Store, covered, in refrigerator up to 1 week.

TRADITIONAL RUSSIAN TEA RECIPE

Steps:

• Bring the first 4 cups of water to a boil, then steep the tea bags for 5 to 10 minutes or as long as desired. Discard the tea bags when done.
• In a large pot, combine the second portion of water (6 cups) with cloves and cinnamon, then bring it to a boil.
• Once boiling, add the sugar and the steeped tea, and stir to combine. Next, add the juice concentrates (pineapple, orange, and lemon) and allspice.
• Bring to a simmer, then remove from heat and serve. Leave the Russian tea at a simmer until ready to serve (if serving later).

REAL CITRUS SPICED RUSSIAN TEA (VIDEO)

Steps:

• In a pot, combine the water, oranges, lemons, cinnamon, cloves, nutmeg and sugar and bring to a boil. Boil for about 5 minutes and remove from heat.
• Add the tea bags into the mixture and allow to steep covered for about 5 minutes. Remove the fruit, spices and tea bags (without squeezing out the bitter tannins out of the bag).
• Taste and adjust sugar to taste. Serve immediately, reheat if necessary.

20+ RUSSIAN RECIPES

Steps:

• Choose your preferred recipe for Russian dish.
• Prepare needed ingredients.
• Cook for 30 minutes or less.