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Mocha Punch

Ingredients -

  • ·1 pot brewed coffee
  • ·2 cups milk
  • ·1/2 cup sugar
  • ·1 tbls vanilla extract
  • ·2 cups Kahlua (or other coffee liqueur)
  • ·1 quart vanilla ice cream
  • ·1 quart coffee ice cream shaved semi-sweet chocolate

Directions -

While coffee is hot, combine it in a bowl with milk, sugar, & vanilla extract. Stir until sugar is dissolved totally. Put the mixture in the refrigerator. When it is thoroughly chilled, put it in a punch bowl with Kahlua. Scoop both ice creams into the punch bowl. Garnish with shaved chocolate.

 

Peach Iced Tea

Ingredients -

  • 3 orange pekoe tea bags
  • 4 cups cold water
  • 5 (5-ounce) cans peach nectar (about 3 1/3 cups), chilled
  • 1/4 cup chilled simple syrup or to taste

Simple syrup:

  • 1 1/3 cups sugar
  • 1 1/4 cups water

Peach slices for garnish

Place tea bags in a quart-size glass measure or heatproof bowl. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour.

Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.

To make simple syrup: In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.

 

Fruity Lemon Ice Tea

Ingredients -

  • 2 quarts water
  • 4 black tea bags
  • 4 bags hibiscus-based herb tea
  • 3 cups raspberries
  • 1/2 cup sugar, or more, to taste
  • 2 oranges, juiced
  • 2 lemons, juiced
  • 2 limes, juiced
  • Orange, lemon, and lime slices, for garnish

Directions -

Bring water to a boil and steep with the two teas. After tea has steeped dark enough, remove bags, and add raspberries. Add and dissolve sugar, to taste. Squeeze in orange, lemon, and lime juice. Pass the whole mixture through a fine sieve, pressing on the raspberries to get their juice.

Then let the mixture drain through a moistened towel-lined sieve into a deep bowl or pitcher, to remove the cloudy impurities. Chill and serve over ice with orange, lemon, lime slices, for garnish.

 

Mint Iced Tea

Ingredients -

  • 1 quart water
  • 4 family size tea bags
  • 2 cups sugar
  • 1 bunch mint leaves
  • 1 lemon, slices for garnish

Directions -

In a large pot bring the water to a boil. Remove pot from heat, add the tea bags, cover with a lid, and allow tea to steep in water for 20 minutes. Take a 1 gallon jug and pour the sugar into the jug and cover with some hot tap water. Stir the sugar around to dissolve while the tea is steeping.

Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug with the sugar, stir, and place the tea bags back into the jug. Stir the tea well, making sure the sugar dissolves. Fill the jug with cold water to yield 1 gallon. To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.

 

Lemon Ginger Tea

Ingredients -

  • 1 quart water
  • Juice of 1 lemon
  • 1/4 cup freshly grated ginger
  • 1/4 cup honey
  • Thin slices of lemon and lime for garnish

Directions -

In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher.

Chill thoroughly and serve on ice with thin slices of lemon and lime.

 

Perfect English Tea

Ingredients -

  • Irish breakfast tea leaves
  • Milk
  • Sugar cubes
  • Lemon slices
  • Honey

Directions -

Fill a kettle with cold water and set it to boil. As the water nears a boil, pour a little of it into a teapot to warm it, swirling the water around and then discarding it. For each cup of tea desired, place a spoonful of loose tea leaves into the empty, warmed teapot. Pour the boiling water into the teapot and let the tea steep 3 to 6 minutes, depending on the type of tea leaves.

Gently stir the tea before pouring it through strainers into teacups. Serve with milk and sugar cubes, or lemon slices and honey.

 

Mint and Lemon Tea

Ingredients -

  • 1 1/2 quarts water
  • 1 lemon
  • 1 small bunch fresh mint, leaves only

Directions -

Bring water to a boil in a saucepan. Meanwhile, peel the lemon, leaving the bitter white pith on the lemon and only removing the yellow peel. Add the lemon peel and mint leaves to the boiling water, stir once and boil for 1 minute. Strain tea into teacups and serve hot, passing sugar if desired.

 

Sweet Tea

Ingredients -

  • 1-ounce loose black tea
  • 1 quart hot water
  • 1 quart room temperature water

Simple Syrup:

  • 5 cups sugar
  • 3 cups cold water

Directions -

Infuse loose tea into hot water for 4 to 5 minutes. Strain tea into room temperature water.

Sweeten with simple syrup if desired. For simple syrup, in a small non- reactive pot combine 5 cups of sugar and 3 cups of cold water. Slowly bring to a boil and add 6 sliced lemons and a few sprigs of fresh mint. Remove from heat. Allow to cool 10 minutes and strain.

 

Herbal Tea

Ingredients -

  • 1 cup fresh mint, lemon balm or lemon verbena or 1/4 cup fresh lemon thyme plus 3 leaves
  • spearmint
  • 1 quart boiling water

Directions -

Put herbs in a teapot and add boiling water. Let steep 3 minutes before serving.

 

 

 

 

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