Spiced Orange Tea Mix Food

SPICED ORANGE TEA, HOT OR COLD

Steps:

• Combine water, sugar, cloves & cinnamon in a saucepan, mix & bring to the boil.
• Remove from heat & add tea bags, infuse for 4 minutes.
• Strain & stir in remaining ingredients.
• Place over a low heat to keep warm but do not boil.
• Discard orange peel & add honey to taste, (I added about 1 tsp per cup).
• Serve with long cinnamon sticks as mixers.

RUSSIAN TEA MIX (ORANGE SPICED TEA)

Steps:

• Mix all ingredients together and store in a covered container.
• To use, dissolve 2 tsp mix in one cup of hot water.

ORANGE ICE TEA

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

ORANGE SPICE TEA MIX

Steps:

• Stir all ingredients together. Store in an airtight container.
• To use: Add about 2 heaping tablespoons to a mug or cup of hot water. Stir thoroughly.

SPICED TEA MIX

Steps:

• Combine iced tea mix, orange flavored drink mix, ground cinnamon, and ground cloves. Store in an airtight container.
• To serve, stir 1 1/2 teaspoon mix into 1 cup hot water.

SPICED TEA MIX

Steps:

• Mix all ingredients in a large bowl and stir with a wooden spoon until all of the ingredients are well blended.
• Store the mix in an air-tight container.
• When ready to serve, place 3 teaspoons of the mix in a coffee mug and add 1 cup of hot water. Stir with a whole cinnamon stick, and serve while hot.
• NOTE: Measurements are approximate; adjust ingredient amounts to suit your taste preferences.
• GIFT-GIVING TIP - This is a wonderful treat that is suitable for gift-giving. Place about 1 1/2 cups of the mix in a decorative glass jar, a strong cellophane bag, or a pretty holiday tin. Tie a festive holiday ribbon around the neck of the jar (or top of the bag), or secure a pretty bow to the top of the tin. For special touch, attach 3 or 4 cinnamon sticks to the ribbon. Be sure to add a label to the package with instructions to place 3 teaspoons of the spiced tea mix to a coffee mug and add 1 cup hot water.

HOT SPICED ORANGE AND FRUIT TEA

Steps:

• Pour 2 quart boiling water over the 8 teabags.
• Brew 5 minutes, remove tea bags, set aside.
• While doing the above boil 2 Celsius each water and sugar together for10 minutes, or until sugar is disolved, to make syrup.
• Add remaining ingredients.
• Bring backto boil and simmer 20 minutes.
• Remove cloves and cinnamon.
• Serve hot.
• Allow each person to sweeten as they choose.

SPICED TEA MIX

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

SPICED ORANGE BLOSSOM TEA CAKES

Steps:

• In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
• Preheat a grill to 350 degrees F. (See Cook's Note)
• Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
• Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.

ORANGE TEA WITH HONEY

Steps:

• In a medium saucepan, add the tea bags and water. Steep the tea bags for 3 minutes and then remove them from the pan. Stir in the orange blossom water and honey. Add the juice of the orange and lemon, as well as the peels. Bring to simmer and simmer for 10 minutes.
• Serve the tea in warm mugs with pieces of the orange and lemon peel as garnish.

ORANGE TEA

Steps:

• In a large saucepan, combine water, orange juice concentrate, sugar, lemon juice and tea. Tie the cloves in a small cheesecloth bag; add to saucepan. Simmer, uncovered, for 15-20 minutes. Remove spice bag. Serve hot. Store leftovers in glass container in refrigerator.

ORANGE SPICE TEA

Steps:

• mix all together and put in a jar, dissolve 2 T per cup of hot water.

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.