MEXICAN TEA RECIPE RECIPES

BUBBLE MILK TEA RECIPE | MYRECIPES

Bubble Milk Tea Recipe | MyRecipes image

This Bubble Milk Tea recipe combines tapioca pearls, sugar syprup, brewed tea, and milk to create a sweet drink.

Provided by MyRecipes

Yield Makes 1 serving (serving size: about 12 ounces)

Number Of Ingredients 5

Ingredients

¾ cup brewed tea (such as black, green, chai, or jasmine)
1 cup ice cubes
2 tablespoons Sugar Syrup (more or less to taste; see recipe)
½ cup milk (or soy, almond, or rice milk)
¼ cup Tapioca Pearls (see recipe)

Steps:

Combine the tea, ice, syrup, and milk in a blender or cocktail shaker; blend or shake until frothy. Place pearls in a tall glass. Pour tea mixture over pearls, and serve with a fat straw.

Nutrition Facts : Calories 230 calories, CarbohydrateContent 79 g, FatContent 1 g, ProteinContent 4 g, SaturatedFatContent 1 g, SodiumContent 107 mg

RUSSIAN TEA CAKES RECIPE - FOOD.COM

Russian Tea Cakes Recipe - Food.com image

Make and share this Russian Tea Cakes recipe from Food.com.

Total Time 19 minutes

Prep Time 10 minutes

Cook Time 9 minutes

Yield 48 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter or 1 cup margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered sugar

Steps:

Heat oven to 400 degrees F.
Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1-inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.

Nutrition Facts : Calories 73.1, FatContent 5, SaturatedFatContent 2.6, CholesterolContent 10.2, SodiumContent 60.4, CarbohydrateContent 6.3, FiberContent 0.3, SugarContent 1.4, ProteinContent 1

More about "mexican tea recipe recipes"

BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER

Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving

1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
3. Cut right around the bone, then remove it.
4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
5. You should now have a flat piece of lamb of more or less even thickness.
6. Soak your dried chillies in a bowl of hot water for 10 minutes.
7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
13. In a small bowl, stir the harissa through the yoghurt and season to taste.
14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.

See details

BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER

1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
3. Cut right around the bone, then remove it.
4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
5. You should now have a flat piece of lamb of more or less even thickness.
6. Soak your dried chillies in a bowl of hot water for 10 minutes.
7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
13. In a small bowl, stir the harissa through the yoghurt and season to taste.
14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.

See details

BUBBLE MILK TEA RECIPE | MYRECIPES

This Bubble Milk Tea recipe combines tapioca pearls, sugar syprup, brewed tea, and milk to create a sweet drink.
From myrecipes.com
Reviews 5
Calories 230 calories per serving

Combine the tea, ice, syrup, and milk in a blender or cocktail shaker; blend or shake until frothy. Place pearls in a tall glass. Pour tea mixture over pearls, and serve with a fat straw.

See details

RUSSIAN TEA CAKES RECIPE - FOOD.COM

Make and share this Russian Tea Cakes recipe from Food.com.
From food.com
Reviews 5.0
Total Time 19 minutes
Calories 73.1 per serving

Roll in powdered sugar again.

See details

BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER

1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
3. Cut right around the bone, then remove it.
4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
5. You should now have a flat piece of lamb of more or less even thickness.
6. Soak your dried chillies in a bowl of hot water for 10 minutes.
7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
13. In a small bowl, stir the harissa through the yoghurt and season to taste.
14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.

See details

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