SPIKED SWEET TEA
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Steep 8 black tea bags in 1 cup boiling water, 6 minutes; discard the tea bags. stir in 1 1/2 cups raw sugar and the zest of 1 lemon (in strips). let cool; strain into a pitcher. add 3/4 cup lemon juice, 2 cups southern comfort, 4 cups ice cubes and 1 sliced lemon. stir to partially melt the ice. pour into glasses.
SPICY-SPIKED ICED TEA
Provided by Rachael Ray : Food Network
Categories beverage
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes.
- Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve.
- When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges.
REISHI TEA
Provided by Molly O'Neill
Categories non-alcoholic drinks, project
Yield Four cups
Number Of Ingredients 1
Steps:
- Chop the dried mushrooms coarsely and grind to a fine powder in a spice mill or use a mortar and pestle. Wrap this powder securely in muslin and set aside.
- Bring 8 cups water to a boil. Drop the reishi bag in and lower the heat until the liquid has reduced by half, about 1 hours. Drink no more than 1 cup daily for no more than a month. The tea, a pick-me-up for the immune system, can be refrigerated for 1 week.
Nutrition Facts : @context http, Calories 12, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 1 gram
SPIKED LEMONY ICED TEA
Provided by Alex Guarnaschelli
Categories beverage
Time 8h20m
Yield 2 drinks
Number Of Ingredients 5
Steps:
- Cut a few thin rounds of lemon and reserve for garnish. Zest 2 tablespoons of zest from the remaining lemons, then juice the lemons (you'll need 4 tablespoons of juice; reserve any additional juice for another use).
- Make the ice cubes: Stir the lemon zest, 2 tablespoons of the lemon juice, 2 tablespoons of the sugar and the hot water in a heatproof liquid measuring cup. Pour the liquid into a standard ice cube tray and freeze.
- Make the cocktail: In a mixer, shake together the tea, whiskey, 2 tablespoons lemon juice and remaining 2 tablespoons sugar. Shake and set aside for the sugar to melt.
- Serve: Arrange a few ice cubes in 2 glasses. Add a couple of ice cubes to the mixer and shake. Pour half of the cocktail mix into each. If you like, run the edge of the glasses with the lemon slices. Garnish the glass with the slices.
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