Ruby Spiced Mint Tea Recipes

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SPICED MINT TEA



Spiced Mint Tea image

This delightful recipe makes teatime special. Dress up this homemade fresh mint tea with spices and a bit of honey if you like. -Ione Banks, Jefferson, Oregon

Provided by Taste of Home

Time 15m

Yield 2 servings.

Number Of Ingredients 6

3 cups water
1 cinnamon stick
2 whole cloves
2 whole allspice
1 cup fresh mint leaves
Honey, optional

Steps:

  • Place the water, cinnamon, cloves and allspice in a large saucepan. Bring to a boil. Boil for 1 minute. Stir in mint leaves. Remove from the heat; cover and steep for 5 minutes. Strain tea. Serve with honey if desired.

Nutrition Facts :

SPICY MINT TEA



Spicy Mint Tea image

In the old days, a steaming cup of mint tea was said to dispel headaches, heartburn and indigestion. I don't know about that, but I do know that this tea refreshes me every time.-Ione Banks, Jefferson, Oregon

Provided by Taste of Home

Time 15m

Yield 6 servings.

Number Of Ingredients 6

6 cups water
2 cinnamon sticks
4 whole cloves
4 whole allspice
2 cups fresh mint leaves
Honey, optional

Steps:

  • Bring the water, cinnamon, cloves and allspice to a boil. Boil for 1 minute. Stir in mint leaves. Remove from heat and steep for 5 minutes. Strain into cups. Sweeten with honey if desired.

Nutrition Facts : Fat trace fat (trace saturated fat), Cholesterol 0 cholesterol, Sodium 9 mg sodium, Carbohydrate 3 g carbohydrate, Fiber 2 g fiber, Protein 1 g protein. Diabetic Exchange

FRESH MINT TEA



Fresh mint tea image

Grab a handful of fresh mint leaves and pour over boiling water to release its wonderful flavour and scent. Sweeten the tea with honey according to taste

Provided by Miriam Nice

Categories     Afternoon tea, Drink

Time 5m

Yield Makes one 500-600ml pot (serves 1-2)

Number Of Ingredients 2

handful of fresh mint (around ½ a pack)
honey to taste

Steps:

  • Take a few leaves of the mint in one hand and sharply clap your other hand on top, then drop the leaves into a teapot or cafetiere. Repeat with the rest of the mint, saving a few small sprigs for each glass as a garnish.
  • Fill up the pot with boiling water and let it infuse for 2-3 mins or until the liquid starts to take on a slight pale yellow/green hue. Strain the tea into cups or heatproof glasses and sweeten with honey to taste. Drop the reserved mint into the cups to decorate if you like.

Nutrition Facts : Calories 13 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 0.1 grams protein

RUBY SPICED MINT TEA



Ruby Spiced Mint Tea image

Make and share this Ruby Spiced Mint Tea recipe from Food.com.

Provided by Ashley U

Categories     Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

4 1/2 cups water
1 cup loosely packed fresh mint leaves
3 tablespoons sugar
3 whole cloves
1 (3 inch) cinnamon sticks
6 cranberry-flavored tea bags

Steps:

  • Combine first 5 ingredients in a large saucepan.
  • Bring to a boil; cover, remove from heat, and let cool to room temperature.
  • Add tea bags, bring to a boil. Cover, remove from heat and let cool to room temperature.
  • Remove and discard tea bags.
  • Strain and serve over ice.

Nutrition Facts : Calories 46.1, Fat 0.4, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 11.4, Fiber 1.1, Sugar 9.5, Protein 0.3

RHUBARB MINT TEA



Rhubarb Mint Tea image

A bumper crop of rhubarb and mint from my garden inspired me to create this thirst-quenching pick-me-up. Raspberries deepen the tea's vibrant red color, making the drinks a pretty addition to your table. -Laurie Bock, Lynden, Washington

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 7

4 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen raspberries
2 packages (3/4 ounce each) fresh mint leaves
3 quarts water
4 black tea bags
2 cups sugar
12 mint sprigs

Steps:

  • In a 6-qt. stockpot, combine rhubarb, raspberries, mint and water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Using a fine mesh strainer, strain tea, discarding tea bags and pulp. Stir in sugar until dissolved; cool slightly. Transfer to a pitcher; refrigerate until cooled completely. Serve over ice with mint sprigs.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

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