Spicy Mint Tea Food

SPICY-SPIKED ICED TEA

Steps:

• Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes.
• Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve.
• When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges.

SPICED MINT TEA

Steps:

• Place the water, cinnamon, cloves and allspice in a large saucepan. Bring to a boil. Boil for 1 minute. Stir in mint leaves. Remove from the heat; cover and steep for 5 minutes. Strain tea. Serve with honey if desired.

SPICY MINT TEA

Steps:

• Bring the water, cinnamon, cloves and allspice to a boil. Boil for 1 minute. Stir in mint leaves. Remove from heat and steep for 5 minutes. Strain into cups. Sweeten with honey if desired.

SPICY MINT TEA

Steps:

• Steep 1 tea bag, 6 mint stems and cayenne pepper in 2 cups of boiling water.
• Strain the mixture, keeping only the liquid.
• Add the sugar, lemon juice and cinnamon stick to the mint mixture and refrigerate.
• When ready to serve, remove the cinnamon stick and dilute the mint mixture with equal parts of water.
• Serve in a tall glass with ice, add a fresh mint sprig and a lemon slice for garnishing.

MINT TEA

Steps:

• Bring the water to a boil. When it's boiling, add the sugar and stir until dissolved. Turn off the heat.
• Drop the tea bags and the orange peel into a teapot. Rip the mint leaves and drop them in too. Pour the water into the teapot, put the lid on, and allow to steep for about 10 minutes.
• When you're ready to serve, pour into small glasses, using a tea strainer. If you can, try pouring a good few inches from the glass - this cools down the tea, and creates a light foam on top that is traditional. You can also chill this tea and serve over ice on hot days. Refreshing, and great for your digestion!

SPICY GINGER TEA WITH LEMONGRASS

Steps:

• BRING the water to a boil.
• Reduce heat and add gingerroot and lemongrass.
• Simmer for ten minutes.
• Turn off the heat and add 2 bags or about 2 teaspoonfuls of your favorite herbal tea mixture.
• Taste and if it tastes too weak, continue steeping, if it tastes too strong add more water.
• Strain and sweeten with honey and add lemon to taste.

SPICY MINT TEA

Steps:

• 1. Steep 1 tea bag, 6 mint stems and cayenne pepper in 2 cups of boiling water.
• 2. Strain the mixture, keeping only the liquid.
• 3. Add the sugar, lemon juice and cinnamon stick to the mint mixture and allow to cool on counter.
• 4. After tea has cooled refrigerate, until ready to serve.
• 5. When ready to serve, remove the cinnamon stick and dilute the mint mixture with equal parts of water.
• 6. Serve in a tall glass with ice, add a fresh mint sprig and a lemon slice for garnishing.

HOT AND SPICY HIMALAYAN TEA (CHAI TEA)

Steps:

• Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.