Russian Tea Mix Food

RUSSIAN TEA MIX

Steps:

• Mix ingredients. Store in tightly covered jar at room temperature.
• For each serving:
• Place 1 Tbsp. mix in large cup or mug. Add 3/4 cup boiling water; stir until mix is dissolved.

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 FRIENDSHIP TEA MIX

Steps:

• Combine all ingredients well and store in an airtight container.
• To use, fill a mug with boiling water and stir in 2-3 teaspoons of mix, to taste.
• If all you can find is presweetened lemonade, then use the amount of dry mix needed for a 2 quart pitcher according to the package instructions and leave out the sugar.

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.

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.

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.

RUSSIAN TEA MIX

Steps:

• In a medium size bowl, combine the orange powder drink mix, sugar, instant tea, cinnamon and cloves.
• Pour into a pint jar and tighten the lid.
• To serve: Add about 2 Tablespoons per 10 ounces of hot water. Adjust according to your taste.

RUSSIAN TEA MIX

Steps:

• 1. In a large mixing bowl combine the above and stir well to combine. Store in a large jar with a tight lid of portion off into 1/2 pint jars to give to friends.
• 2. To Make: Place 2 to 3 rounded teaspoonfuls in a cup. Add boiling water and serve. Drink hot as a cold buster! This can be made up with lots of ice for a cold drink also!! Its the vitamin C and all the spices that help the colds!

RUSSIAN TEA CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Add the butter to your standing mixer, put it on medium speed, then add your sugar right into the bowl. Turn it up so it gets nice and fluffy. Stop the mixer and scrape down the edges. Continue to beat it until it's almost white. Now you're ready for your eggs. Keep the mixer on low and add them 1 at a time. Wait to add the other egg until the first one is fully incorporated into the butter and sugar. Now add the almond and vanilla extracts.
• Add the baking powder to the flour and whisk really well, fully incorporating the baking powder into the flour and making sure any little clumps of flour are broken up. Add just a pinch of salt. Now add the flour mixture slowly to the butter mixture. Add in the pecans on slow speed.
• Scoop the batter with a small ice cream scooper, melon baller, or even a soup spoon, just make sure they are all the same size. And don't worry about spacing them out too much on the baking sheet, they aren't going to spread out, they're going to stay like little balls.
• Put the trays in the fridge for an hour or so. You want the butter to harden up, making the cookies crispy and delicious when baked.
• Bake for 15 minutes until they are golden brown. While still warm, roll them in confectioners' sugar. It will adhere slightly to the cookies, looking like snowballs.

RUSSIAN TEA CAKES

Steps:

• In a large bowl mix together the cookie dough and the pecans. Cover and refrigerate until firm, about 1 hour.
• Preheat the oven to 350 degrees F.
• Form 1-inch balls from the chilled dough and place them 2 inches apart on cookie sheets. Bake until the edges of the cookies start to brown, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool for about 5 minutes.
• While the cookies are cooling, line another cookie sheet with wax paper. Sprinkle 1 cup of the confectioners' sugar on the bottom of the sheet and place the slightly cooled cookies on top of the sugar. Place the remaining 1 cup of confectioners' sugar in a passe or fine sieve and then sprinkle over the tops of the cookies.
• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Divide the dough into 4 pieces. Use 2 pieces to make cut out cookies, and the other half for the Russian Tea Cakes.
• For the cut out cookies: On a lightly floured surface roll out a portion of cookie dough to 1/4-inch thick. Cut out shapes using cookie cutters. Place the cookies on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minutes, rotating cookie sheet halfway through the cooking time. Cool on pans about 5 minutes, and then transfer to wire racks and cool completely.

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.

RUSSIAN TEA MIX

Steps:

• Combine all ingredients; mix well. Store in an airtight container. To serve, add 2 tablespoons mix to 3/4 cup boiling water; stir.

RUSSIAN TEA

Steps:

• In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 6 months., To prepare hot tea: Place 2 teaspoons tea mix in a mug; stir in boiling water until mix is dissolved. Yield: 1 serving.

RUSSIAN TEA MIX

Steps:

• Mix all ingredients together. Store in an airtight container.

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

Steps:

• In a slow cooker, combine the sugar, pineapple juice, orange juice and lemon juice.
• In a large measuring cup, place the tea bags, cloves and cinnamon sticks.
• Pour the hot water over the tea bags and let it steep for 5 minutes.
• Strain the tea into the sugar and juice mix. Discard the cinnamon sticks and cloves that you strained out.
• Add 2-3 quarts of hot water, to taste. Add 2 quarts in immediately, then add more water until you get the taste you'd like.
• Add the 2 remaining cinnamon sticks to the tea and cover the slow cooker. Cook on low until heated through.
• To garnish, slice an orange into thin slices, then halve or quarter them if you'd like. Push a whole clove into the orange slice and place it in the cup on top of the tea.
• You can also serve the tea from the slow cooker. You can decorate the top with orange slices and cinnamon sticks if you'd like.

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 CAKES

Steps:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silpat mat.
• In a medium sized mixing bowl cream together the butter, and vanilla extract.
• Next, in a separate bowl whisk the 6 Tbsp of confectioners sugar and the flour together. Then add the dry ingredients into the creamed butter. Mix until you have a shaggy dough.
• Add the chopped walnuts, then fold them into the dough
• Using your hands roll into 1-inch balls and place on a baking sheet with 2 inches of spacing between cookies.
• Bake at 350°F (175°C) for 10 to 12 minutes - just until the bottom browns a little and the top no longer looks raw.
• Remove from the oven and transfer to a wire rack to cool completely. When the cookies are cool, roll them in confectioners sugar then serve.

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.