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mary-tea1 #885977 01/28/15 06:56 PM
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Dear Tea lovers,

This is a super quick and easy Chai mix. It is loaded with heavenly antioxidants~

The hardest part about this recipe is actually getting the ingredients. My suggestion is a "health food type store" that will carry this variety or perhaps your own spice cabinet.

It makes 7 Cups please store in an air-tight tea container/tin.

4c Darjeeling tea or rooibos
4 vanilla beans (chop into small pieces)
1/2 c of whole cloves
1c cardamom pods
1c cinnamon chips (chop fresh sticks into pieces)
1/4-1/2 c Nutmeg (ground)
1c ginger

Simply mix together in a bowl! Seal in container.

To brew it:

Place only 1 tsp of Chai in your infuser/ball per 1 c of hot water.
Steep for 15-20 minutes, remove tea and can sweeten w/ fav. sweetener
May also add cream if desired.

Yum

Mary Caliendo
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Mary Caliendo
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Dear Readers & Tea lovers,

An over 21 tea drink recipe to jazz up your tea!

Need: 1 oz Bailey's Irish cream
1/2-2 tsp sugar
6-8 oz cup of tea


Directions:

Make and steep your cup of tea (can use your fav. black tea or Irish breakfast tea)

Add sugar

Add Bailey's

Mix and enjoy responsibly!

Mary Caliendo
Tea Editor


Mary Caliendo
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Dear Tea Readers,

Get an energy boost from a morning berry tea smoothie

Quickie recipe:

*use frozen fruits that way no need to add ice and frozen will not dilute the smoothie!

these ingredients (although subs. toward your own tastes but these combos have great taste and antiox. together)

1/4 c frozen blueberries, 1/2c frozen blackberries, 5 frozen whole strawberries, 1/2c frozen cranberries, add a ripe banana

1/2c of prebrewed & cooled green tea.
1/4 c of plain soy (can use substitute here some like almond milk, yogurt, ect.)

2 tbsp. of honey (or can use packed light brown sugar,agave, or other if one has preference to)

blend in blender! This makes exactly 2 cups serving.

Enjoy!


Mary Caliendo
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Mary, the other night I had a scoop of green tea sorbet. I don't consider sorbet dessert. Especially when there's chocolate ice cream around. But I saw the sorbet and wanted to try it out, so asked for a scoop.

I don't know how it was made, but it was very tasty. Sometimes you get a sorbet in a restaurant between courses "to cleanse the palate" and it's quite refreshing.

Have you ever tried making it?

Last edited by Mona - Astronomy; 05/05/15 08:06 AM.
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Dear Mona,

I myself have not made ice cream, however, my daughter has made me Matcha Ice Cream and it was delicious!


I haven't had any sorbet myself since a wedding a few years back, but that sounds so very refreshing! I like sherbet once in a whils and that's pretty close to sorbet. Have you ever had ice milk? It is rather strange feel to it!


Thanks!

Mary Caliendo
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Mary Caliendo
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Dear Tea Readers,

For all your drink needs including your iced tea: Simple Sugar Recipe

Needed:
1c. water
1c. granulated sugar

1 saucepan

Stir sugar & water into a saucepan over medium low heat until sugar dissolves completely. Simmer. Remove from heat. Cool to room temperature before adding to drinks and cocktails.

Prep time: 5 min.
Cook time: 15 min.

*can flavor w/herbs (like mint,basil or rosemary) or spices
like cinnamon or fresh fruit like strawberries.
*can be stored up to one month in an airtight container. *It is best to store this in the refrigerator.


Mary Caliendo
Tea Editor

Last edited by mary-tea1; 07/01/15 09:15 PM.

Mary Caliendo
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I'm trying to understand, is this a recipe for crystallized sugar?


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Dear Encore DT,

This is a recipe for "simple sugar" it is a syrupy type of sugar that is added to things like what is known as Sweet tea & many alcoholic beverages call for "simple sugar"

I will edit the above to reinclude the recipe name in the body of the original message instead of just the title~

Thank you for calling this to my attention! smile Happy 4th of July coming!

Mary Caliendo
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Dear Tea lovers,

Here's a quick recipe that can be used for tea parties~

Nutella Croissant

1 pkg. store bought flaky pastry (thawed but still cool)
3/4 c of nutella spread
1 egg plus 1 tbsp. of water

Preheat oven to 350

Line a baking sheet with parchment paper or spray oil
Lay out pastry flat and smooth (flour cutting board or counter top)
Using a sharp knife or a pizza cutter to cut pastry.

Using the fold lines cut along the 3 folding lines then cut each long rectangle into 2 long triangles (6 in total)

place 1 tbsp of nutella on the wide end spread using a spoon. Leave a 1/2" inch border along the edges.
Then using long end and roll into a croissant shape.

In a separate bowl, whisk togetherthe egg and 1tbsp water until combined.
Brush this over the top of each.

Bake for 20-25 minutes until golden and flaky.
Yummy quick and easy dessert.

Mary Caliendo
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Mary Caliendo
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Here's a recipe I found in the Fresh Files section of Better Homes & Garden. This section is a small page in which they highlight products.

This recipe comes by the way of WhatsGabyCooking(dot)com
Gaby Dalkin.
She will use the product Gold Peak Tea in this recipe.

This calls for 6 (six) bottles of Gold Peak Tea (either unsweetened,green tea,sweet tea)

2c sugar
1c water
16 oz frozen sliced mango
16 oz frozen raspberries
fresh fruit and mint for garnish

Directions:

Cook the sugar and water in a saucepan over medium heat until sugar dissolves, about 5 min.
Then cool completely.

Next up: than the bag of mango, then puree them in a blender with 1/2 of the sugar water previously made. Now strain through a sieve or mesh strainer. Then transfer to a bottle or a jar.
Now, process the raspberry the same exact way. Also place in a bottle or a jar when strained.

Refrigerate these until ready to use.

When ready to use, mix your desired flavor of Peak Tea and your pre-made fruit puree' and then serve over ice.

Garnish if desired with fresh fruit and mint.

Sounds delish! Can be made per the glass or join all into a punch bowl for a party!

*I have no affiliation with Gold Peak Tea, nor Gaby Dalkin, or WhatsGabyCooking(dot)com website, nor Better Homes and Garden Magazine. I am not being compensated for this mention in any way.
This recipe is for tea readers interest. Thank you.

Mary Caliendo
Tea Editor


Mary Caliendo
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