1. Indian Tea (Servings: 3)
You need:
- 5 ounces hot black tea.
- 2 inches strips orange peel (be careful not to get the white part).
- 1 ounce golden rum.
- 3/4 ounce amaretto almond liqueur.
- 1 teaspoon sugar.
How to:
Gently simmer tea and peel in a small saucepan for 1 – 2 minutes.
Add liquors and pour, with peel, into a cup.
Serve.
2. Masala Chai Tea (Servings: 3)
You need:
- 3/4 cup water.
- 4 whole green cardamom pods (smashed).
- 2 slices fresh ginger.
- 3/4 cup milk.
- 1 1/2 teaspoons black tea leaves (loose).
How to:
In a small saucepan, combine the water, cardamom, ginger, cinnamon stick and star anise. Bring the mixture to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant. Add the milk and tea leaves, and simmer for another minute then turn off the heat and let steep for 2 minutes. Pour into a cup through a fine mesh sieve. Discard the leaves and spices. Add sweetener, to taste.
3. Lemon Black Tea (Servings: 1-2)
You need:
- 1 teaspoon black tea.
- 1/2 teaspoon dried lemon peel.
- 1/2 teaspoon coriander seed.
How to:
Assemble all the ingredients and place in a tea ball.
Place tea ball in hot water and steep for 10 minutes.
Note: If you don’t own a tea ball, then you can put the ingredients directly in the water and then strain out later.
4. Ugandan Ginger Tea
You need:
- 1 cup milk.
- 1/2 – 1 teaspoon loose black tea leaves.
- 1 teaspoon sugar.
- Ginger.
How to:
Set the milk, tea and sugar to boil. Wash a thumb-sized piece of fresh ginger. Pound until flat, where juice should begin to ooze. Add the ginger to the milk-tea mixture when it begins to boil. Reduce the heat, letting it all simmer for 2-3 minutes.
5. Black Tea Egg Nog (Servings: 8)
You need:
- 6 tablespoons of black tea.
- 2 pasteurized eggs, lightly beaten.
- 14 ounces condensed milk, sweetened.
- 1 quart milk.
- 1 teaspoon pure vanilla extract.
- 1/4 teaspoon salt.
- Whipped cream.
- Ground nutmeg.
How to:
In one cup of boiling water, steep tea for 4 minutes. Strain out tea leaves and let tea cool.
Add beaten eggs, both milks, vanilla and salt. Mix well and serve topped with whipped cream and a dusting of nutmeg.
For the holiday season, you can add 4 oz of rum, whiskey or bourbon, your choice.
Serve chilled.
6. Colonial Boy
You need:
- 3/4 oz Irish Wishkey.
- 1 dash Angostura Bitters.
- 5 oz hot black tea.
- 1 teaspoon sugar.
How to:
Pour whiskey, bitters and tea into a heat-proof cup. Sweeten to taste, and serve.
*5% (10 proof)
7. Fireside Tea
You need:
- 1 oz dark rum.
- 5 oz hot black tea.
- 1 lemon wedge.
- 1 cinnamon stick.
- A teaspoon of sugar.
How to:
Pour tea into a heat-proof goblet, and sweeten to taste. Add rum, wedge-shaped slice of lemon, and a cinnamon stick. Serve.
*6% (12 proof)
8. Coconut Thai Iced Tea
You need:
- 2 bags black tea.
- 2 cups water.
- 1 cup light coconut milk.
- 2 teaspoons sugar.
- 1/4 cup shredded coconut (or shaved, to rim glass).
How to:
Boil water and let tea steep 3-5 minutes. Stir in sugar, and allow tea to cool to room temperature.
Dip the corner of a folded paper towel in coconut milk, and brush evenly around the rim of each glass. Spread shaved coconut on a clean surface, and gently press the rim of each glass into the coconut to coat it.
Our tea carefully into two glasses. Add 1/2 cup coconut milk to each glass. Add ice and serve immediately.
9. Green Tea Pomegranate Lemonade (Servings: 8)
You need:
- 7 green tea teaspoons.
- 7 cups hot water.
- 1/4 cup sucanat.
- 1 cup fresh lemon juice.
- 1/4 cup pomegranate juice (100%).
- Ice cubes (as required).
- Fresh mint (Lemon slices and, for garnish, optional).
How to:
In a large bowl or pitcher, combine tea leaves and water, steeping leaves for 5 minutes. Add Sucanat, then lemon and pomegranate juices, stirring until Sucanat is dissolved. Chill for at least 30 minutes. Discard leaves, add ice and pour into glasses. Serve garnished with a lemon slice and mint, if desired.
10. Citrus Mint Iced Tea (Servings: 4-6)
You need:
- 6 teaspoons of green tea leaves.
- 1/2 cup (125 mL) fresh mint leaves.
- 3 slices of oranges, lemons and limes.
- 6 cups (50.7 oz) boiling water.
- 1/4 cup (2 oz) granulated sugar.
- 1 handful ice cubes.
How to:
In large measuring cup or teapot, place tea leaves, mint leaves and orange, lemon and lime slices; cover with boiling water and steep for 10 minutes. Strain into large pitcher; add sugar and stir until dissolved. Serve over ice.
11. Green Tea Frappuccino (Servings: 1-2)
You need:
- 1 teaspoon Japanese Matcha Green Tea Powder .
- 1/4 Cup Heavy Whipped Cream, cold.
- 1/4 Cup Water, cold or iced water.
- 1.5 Cups Ice.
- 3 teaspoons Vanilla syrup or any other that you like (such as melon syrup).
How to:
Put everything in a blender and blend until smooth. Top with whipped cream
and a sprinkle of green tea powder.
12. Sake & Green Tea Martini (Servings: 5)
You need:
- 1 1/2 fl. oz. dry sake.
- 1 1/2 fl. oz. premium vodka.
- 1/2 fl. oz. Zen Green Tea Liqueur.
- Colored sugar or crushed peppercorns for garnish (whichever you prefer).
13. Peach-Mint Green Tea
You need:
- 2 cups cold water.
- 5 green tea teaspoons.
- 12 ounce can peach nectar.
- 1/2 cup fresh mint leaves, slightly crushed.
- 3 teaspoons sugar.
- Ice cubes.
How to:
Bring water just to boiling in a large saucepan. Remove from heat; add tea leaves. Steep, covered, for 5 minutes. Remove and discard leaves. Stir in nectar, mint, and sugar. Cover and chill for 2 to 24 hours. Strain tea mixture; serve over ice.
14. Green Tea Smoothie (Serving: 1)
You need:
- 1/2 cup frozen cranberries.
- 1/4 cup frozen blueberries.
- 1/2 cup frozen blackberries.
- 5 frozen whole strawberries.
- 1 ripe banana.
- 1/2 cup brewed green tea, cooled to room temperature.
- 1/4 cup plain soy milk.
- 2 tablespoons honey or packed light brown sugar.
How to:
In a blender, whirl all ingredients until smooth.
15. Green Tea & Cucumber Cocktail
You need:
- 5 cups brewed green tea, room temp or cold.
- 3 cucumbers (save a few slices for garnish).
- 2 cups mint.
- 1 cup lemon juice.
- 3/4 cup honey.
- 1 cup gin
- (2 kiwis for a sweeter version).
- Pinch of salt.
How to:
Brew the green tea or buy unsweetened green tea.
In a pitcher add the green tea, lemon juice and honey.
Toss the sliced cucumbers and mint in a blender. Pulse until chunky.
Add half of the green tea mixture to the blender and continue to blend the cucumbers and mint with the green tea until smooth.
Add the mixture you just blended into the pitcher with the rest of the green tea and stir, until everything is combined.
Serve with giant ice cubes. Garnish with mint and cucumbers.
16. Green Tea Latte (Serving: 1)
You need:
- 1½ teaspoon matcha green tea powder.
- 1 tablespoon. hot water (not boiling water).
- 1 cup milk (cows, almond, soy, etc).
- A teaspoon of sugar (optional).
How to:
Sift green tea powder into the cup to get rid of the lumps in the powder.
Add hot (not boiling) water and whisk vigorously until powder is all dissolved. This prevents the tea having lumps in it so do not skip. The green tea paste should be smooth and foamy. Use a frother or a small regular whisk.
Add milk and sugar in a small saucepan. Heat the milk over medium heat until small bubbles start to appear around the edge of the saucepan. Do not bring the milk to full boil. Turn off the heat. (Or use cold milk for iced latte).
Froth the milk until foamy, about 10 seconds with a frother. If you don’t have a frother, you can skip.
Add the hot milk and foam in the cup and dust the green tea powder on the top. (Add ice for an extra cold iced latte).