** 'Mary's Tea Room' Beverages/Teas **

Welcome!!

Mary's Tea Room actually began over on the Recipes side of the board way back in Sept. of 2006. Many of the original Tea Angels have shared some awesome recipes this period of time. Many NEW Tea Friends have come to call and have left some of their own treasures as well. All of those gems have been gathered and 22 'Mary's Tea Room' recipe threads created as a sort of 'archive' of our time together. We hope all who stop by will find a recipe or two or more to add to their own recipe collections. And we hope, if they feel so inclined, that they might share some of their own gems as well!  It will only make our treasure chest of Goodies that much more valuable!!

(o: Mary and the Original Tea Angels! :o)

 

1/3/08

ALMOND ICE TEA

Posted by: KC10 - Posted on: 10/30/2006

Kay says, "This one I know to be wonderful. You can have it hot if you like. But I much prefer this one iced. Not sure why exactly! :o) Also, I'm not one for using instant tea except for mixing up a batch of Russian tea. I actually make some sun tea and use that in place of the water. I'm also not big on sweet ice tea, but I'll make an exception for this one."


ALMOND ICE TEA

1 (12 oz.) can frozen lemonade concentrate, thawed
3 1/2-4 Tb. instant tea
1 c. sugar
1 Tb. almond extract
1 tsp. vanilla extract
1 1/2 c. water

Combine frozen lemonade concentrate, instant tea, sugar and almond and vanilla extracts. Mix well. Add half of the water and stir 'til sugar is dissolved. Add remaining water. Keep refrigerated and serve over ice.

APPLE-MINT TEA

Posted by: marymitten - Posted on: 10/27/2006

APPLE-MINT TEA

2 c apple juice
1 qt water
1 C fresh mint leaves
6 T of loose tea or 6 to 8 tea-bags

Mix the apple juice, water and fresh mint. Bring the mixture to a boil. Remove from heat, add the tea, and steep five minutes. Strain and chill. Serve over ice, garnished with fresh mint leaves.

Makes 1 1/2 qts
{Where was this recipe in the sweltering heat of July?}

AUTUMN TEA

Posted by: Germanlady - Posted on: 9/28/2006
also Posted by: emr - Posted on: 10/3/2006

Germanlady says, "This recipe comes from the bonus book, October/November 2006 that was included with my TASTE OF HOME. It just arrived yesterday. Most of you might have already viewed this. I thought the recipe would be interesting to try. If any of you do make this, share with us your enjoyment or dislike!"

AUTUMN TEA
--Sandra McKenzie, Minnesota

5 individual tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
1/2 cup sugar
1/3 cup lemon juice
1/4 teaspoon pumpkin pie spice

Place the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolved. Serve warm or over ice.

Yield: 3 quarts.

BRAIN TEA

Posted by: marymitten - Posted on: 7/2/2007

Mary says, "I am so delighted to offer this recipe for a tea that is truly beneficial to the brain [and has been recommended to people with brain trauma] There is research on this not only preventing but removing plaques in the brain."

BRAIN TEA

2 C Boiling water
1/2 t. powdered ginger
1/2 t. powdered turmeric
1 T maple syrup
juice of 1/2 lemon

Steep powdered herbs 10 to 15 minutes
Strain Tea into a cup. add syrup and lemon juice. Drink warm.

BREAKFAST TEA

Posted by: KC10
- Posted on: 10/30/2006

Kay says, "This is a nice morning or breakfast tea, too. It's good hot in the colder months and iced in summer. For this one, you really must use real cranberry juice and not the cranberry cocktail juice. There is a big difference, trust me on this one!

BREAKFAST TEA

1 qt. freshly brewed tea of choice
4 whole cloves
4 cardamom seeds
cinnamon to taste
2 Tb. sugar
1 1/2 c. cranberry juice
1/2 c. orange juice

Add tea, cloves, cardamom seeds and cinnamon to tea while hot. Add sugar and stir 'til dissolved. Cool to room temp. and strain. Add cranberry and orange juice. To serve hot, reheat but do not boil.

BREWING LAVENDER

Posted by: ckathynot_ca - Posted on: 7/9/2007

Kathy says, " It helps with just about anything. Let me write what I read. "Lavender is said to relieve fatigue, depression and tension headaches and it smells amazing."

BREWING LAVENDER

Take 2 tablespoons of organic lavender buds and brew for 10 minutes in 4 cups of water. Pour in 3 more cups of hot water that has 1/2 cup of sugar dissolved in it then add the juice of 3 lemons.

CHAI

Posted by: KC10 - Posted on: 10/29/2006

CHAI

"Two things all chai drinkers agree on are, you cannot rush the making of chai tea and it must be slowly sipped and savored."

3 c. water
1 c. milk
3-4 Tb. sugar
1/2 tsp. cardamom
1/2" cinnamon stick
1/2" fresh ginger, peeled
3 Tb. black tea

Combine water, milk, sugar, cardamom, cinnamon and ginger in a saucepan. Bring to boil and remove from heat. Add tea, cover and steep for 3-4 min 'til liquid is light caramel color. Strain and serve hot.
Take care not to steep for too long: if brewed for too long, tea becomes bitter.

CHAI TEA

Posted by: ckathynot_ca - Posted on: 10/11/2006

CHAI TEA

Spice Mix:
12 whole cloves
4 whole black peppercorns
2 bay leaves, broken into pieces
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon fennel seed
1/4 vanilla bean, cut in half

Concentrate:
1 tablespoon spice mix
1/3 cup brown sugar, packed
4 cups water
2 tablespoons Darjeeling or other loose black tea

Spice Mix: Combine spices with vanilla pieces. Store in an airtight container until you are ready to make the concentrate.

Concentrate: Combine 1 tablespoon spice mix with brown sugar and 4 cups water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes on low, stirring occasionally. If you would like a stronger flavor, simmer a little longer. (your kitchen will smell wonderful).

Remove from heat and stir in tea. Cover and steep for 10 minutes. Strain concentrate into a glass measuring cup, pressing solids to extract all of the flavor. Discard spices. Cool concentrate. Store, covered, in refrigerator for up to a week.

To serve, combine equal amounts concentrate and milk. Serve hot or iced.

COUNTRY CLUB ICED TEA

Posted by: Atchan - Posted on: 10/29/2006

Judi says, " Almost every country club or restaurant in Hawaii make a version of this tea. The trick is to make it with plain ol' black tea, then add fruit juice and lots of fresh mint. Sometimes the juice is pineapple, sometimes it comes from an abundance of lemon trees in the backyard. Actually, any type of juice can be substituted!"

COUNTRY CLUB ICED TEA

1/2 Gallon Water
12 Black Tea Bags
3 Sprigs Fresh Mint
2 Cups Sugar
12 ounces Pineapple Juice
6 ounces Lemon Juice
Pineapple spears & Fresh Mint for Garnish

In a large pot, bring water to a boil. Steep the tea bags and fresh mint in the hot water. Remove the mint after 3 minutes, but continue to steep the tea until it is very dark. Remove tea bags. Add sugar and juices while tea is still warm. Stir to dissolve sugar. Pour into a gallon container and add water to fill. Refrigerate. Serve with ice and garnishes.

CRANBERRY HARVEST TEA

Posted by: Omatje_Calif - Posted on: 10/3/2007

Susan says, "With those scones and dump-cake we sure need a Harvest Tea!! Enjoy this."

CRANBERRY HARVEST TEA

Start with your favorite black tea. (I used Black Dragon Golden Yunnan the Tea Fairy sent me.)

Add to the infuser:
5-8 dried cranberries (cherry or orange flavored are great!)
Cinnamon stick (how much depends on how big your teapot is. I used a 1 inch piece)
1/4 - 1/2 tsp orange zest
Steep for 3-4 minutes.

CREAMY COCOA-MINT TEA

Posted by: KC10 - Posted on: 10/29/2006

CREAMY COCOA-MINT TEA

1 scoop chocolate ice cream
1 Tb. creme de menthe
1 Tb. creme de cacao
1/2 c. black tea
whipped cream and sprinkles, optional

In a tall glass, add chocolate ice cream, creme de menthe and creme de cacao to 1/2 c. black tea. Whipped cream and chocolate sprinkles really dress this up.

Makes 1 cup.

FRIENDSHIP TEA

Posted by: marymitten - Posted on: 10/8/2006

Mary says, "This Friendship Tea is a wee bit different."

FRIENDSHIP TEA

1 jar Tang
2 cups sugar
1/2 Cup Cinnamon Candy
1/3 C instant tea
1 t. cinnamon
1 t. ground cloves

To serve put 1 1/2 Tb. in one cup of water and stir until the candy melts.

GRANDDAUGHTER ALBERTA'S CHRISTMAS WASSAIL

Posted by: sugarbug - Posted on: 9/28/2007

GRANDDAUGHTER ALBERTA'S CHRISTMAS WASSAIL

3 qt. apple cider
2 sticks cinnamon
1-1/2 tsp nutmeg
1/2 C. honey
1/3 C. lemon juice
2 tsp. lemon rind
2 (No.2) cans pineapple juice
3 whole oranges
Whole cloves

Heat cider and cinnamon sticks in large pan. Bring to a boil, then let simmer, covered for 5 minutes. Add remaining ingredients. Simmer for 5 minutes longer. Press cloves, 1/2-inch apart into the 3 oranges. Place in baking pan with water and bake at 325 degrees for 30 minutes. Add to wassail and serve hot.

GRAPE-LEMON TEA COOLER/JASMINE TEA COOLER

Posted by: KC10 - Posted on: 10/30/2006

Kay says, "Here's another where I brew 2-3 c. tea instead of using the instant tea.:o)"

GRAPE-LEMON TEA COOLER

2-3 c. water
1 c. white grape juice
1 c. lemon juice
1 1/2 c. sugar
2 Tb. instant tea
ice cubes

Bring water to boil. In container, mix white grape juice, lemon juice and sugar. Add instant tea and water. Adjust the amount of water according to how strong you like the flavor of the tea. Chill and serve over ice.

OR how 'bout....

JASMINE TEA COOLER

1 qt. water
6 Tb. jasmine tea
1/2 c. sugar
1 c. milk
ice cubes
vanilla ice cream, optional

Bring water to boil and add jasmine tea. Steep for 6-7 min and strain. Add sugar and stir to dissolve. Let cool, add milk and chill.
To serve, pour over ice cubes or vanilla ice cream.