Almond Tea Punch Recipes

ALMOND TEA

Steps:

• In a saucepan, bring 2 cups of water to a gentle boil.
• Add the tea bags; cover and remove pan from the heat source.
• Steep for 10 minutes.
• Take out tea bags and don't squeeze them.
• Pour the tea into a 2-quart pitcher.
• Add in the sugar; stir until dissolved.
• Add in the vanilla, almond extract, and lemon juice; stir to mix.
• Add the remaining 6 cups of water and stir.
• Let tea cool to room temperature, then chill in the refrigerator.
• Serve in glasses over ice.

ALMOND TEA PUNCH RECIPE - (4.5/5)

Steps:

• 1. Prepare tea as directed with 4 cups cold water; remove and discard tea bags. Add sugar and stir until dissolved. Refrigerate tea until chilled. 2. In punch bowl, combine chilled tea, lemonade concentrate, canilla extract, pineapple juice and water. 3. To serve, add ice and lemon slices for garnish. Can add favorite gin or vodka.

LEMON ALMOND TEA

Steps:

• In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
• Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

ALMOND TEA

Steps:

• In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve.

ALMOND PUNCH

Steps:

• Combine sugar, water, almond extract, vanilla extract, and lemon juice together in a bowl until sugar is dissolved and syrup is thickened; refrigerate until chilled.
• Mix 2 cups syrup and ginger ale together in a punch bowls.

ALMOND PUNCH

Steps:

• 1. Mix all ingredients until sugar is dissolved.
• 2. Store in refrigerator, or can make ahead and freeze then thaw till slushy.
• 3. Mix concentrate with 2 parts ginger ale and 1 part ice water.