HOT SPICED TEA RECIPES
HOT SPICED TEA (TANG-BASED, AKA RUSSIAN TEA) - FOOD.COM
This powdered hot tea mix flavored with orange, cloves, and cinnamon has been a favorite of mine since childhood... and is now a favorite inexpensive gift for friends and family. Our family can't go through fall or winter without it! (The vitamin C, cinnamon, and cloves are all proven germfighters, too!)
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 3/4 cups, 35 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 4, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.3, CarbohydrateContent 1, FiberContent 0.1, SugarContent 0.7, ProteinContent 0.1
INSTANT SPICED TEA RECIPE: HOW TO MAKE IT
For a fun holiday hostess gift, pour this festive blend into a decorated 12-ounce jelly jar. The recipe, from field editor Shirley Heston of Pickerington, Ohio, makes enough to fill two jars.
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3 cups mix (48 servings).
Number Of Ingredients 6
Steps:
- In a large bowl, combine all of the ingredients. Store in an airtight container. , For one serving: Pour 1 cup boiling water into a mug; stir in 1 tablespoon tea mix until dissolved.
Nutrition Facts : Calories 40 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 11g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
More about "hot spiced tea recipes"
SPICED TEA MIX RECIPE: HOW TO MAKE IT - TASTE OF HOME
For years, our family has relied on this homespun mix to make hot spiced tea and a heartwarming punch. My parents always served steaming mugs of this punch at Thanksgiving. It was everyone's favorite. —Deb McKinney, Cedar Falls, Iowa
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories 30 calories per serving
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Calories 30 calories per serving
- 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).
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SPICED TEA MIX RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
I have been making this Spiced Tea Mix for over 30 years now, and it's such a wonderful treat that we look forward to every Christmas. I usually make a double or triple batch so I have extra (which I place in decorative jars or cellophane treat bags) to give as Christmas gifts to special friends, co-workers, my kids' teachers, bus drivers, and coaches. And every year I get requests for more, and someone always asks for the recipe. Feel free to adjust the ingredient amounts to suit your taste preferences. Serving size and yield are approximate (as preferences for stronger or weaker beverages can vary).
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 218.3 per serving
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 218.3 per serving
- 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.
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HOT SPICED WINE RECIPE - BETTYCROCKER.COM
Enjoy this hot drink made using spices and wine that’s ready to serve in 30 minutes.
From bettycrocker.com
Reviews 5
Total Time 30 minutes
Calories 120 per serving
From bettycrocker.com
Reviews 5
Total Time 30 minutes
Calories 120 per serving
- Remove orange peel and spices. Stir in wine. Heat just until hot (do not boil). Serve hot in mugs or heatproof glasses. Garnish each serving with orange slice studded with additional whole cloves.
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SPICED ROAST GOOSE | GAME RECIPES | JAMIE OLIVER RECIPES
If you fancy a change from turkey on Christmas day, try roast goose – rich and golden with crispy skin, it’s a real treat!
From jamieoliver.com
Total Time 3 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 836 calories per serving
From jamieoliver.com
Total Time 3 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 836 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve.
- With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out.
- Rub the goose all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats.
- Prick the clementine all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs.
- Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven.
- Pop the goose directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat. Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done.
- When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roasties or my sweet glazed carrots), then place the tray on the hob over a high heat.
- Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside.
- When the time’s up on the goose, remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes.
- Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat.
- Once rested, place the goose on a board and remove the skin – pop this into the oven for another 10 minutes to crisp it up nicely (keep an eye on it!).
- Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat.
- Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.
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SPICED ROAST GOOSE | GAME RECIPES | JAMIE OLIVER RECIPES
If you fancy a change from turkey on Christmas day, try roast goose – rich and golden with crispy skin, it’s a real treat!
From jamieoliver.com
Total Time 3 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 836 calories per serving
From jamieoliver.com
Total Time 3 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 836 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve.
- With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out.
- Rub the goose all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats.
- Prick the clementine all over with a sharp knife, then place into the goose's cavity with a few rosemary sprigs.
- Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven.
- Pop the goose directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat. Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done.
- When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roasties or my sweet glazed carrots), then place the tray on the hob over a high heat.
- Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside.
- When the time’s up on the goose, remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes.
- Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat.
- Once rested, place the goose on a board and remove the skin – pop this into the oven for another 10 minutes to crisp it up nicely (keep an eye on it!).
- Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat.
- Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.
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HOT SPICED TEA FOR THE HOLIDAYS RECIPE | ALLRECIPES
Very similar to the spiced tea (or Russian Tea) mix I used to drink growing up only it uses better ingredients. Just a quick tip for brewing the tea - I brew mine for 15 minutes (perfection) and add just a pinch of baking soda to the hot water which takes out any bitterness in the tea.
From allrecipes.com
From allrecipes.com
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HOT SPICED TEA | SOUTHERN LIVING
Cool weather activities call for warm drinks. Whether you are throwing a game day party at home, tailgating at the stadium, or taking the family to the pumpkin patch for an outdoor picnic, your guests will be cheery and snug when you serve this Hot Spiced Tea.
From southernliving.com
From southernliving.com
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From vegrecipesofindia.com
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