Sweet Almond Tea Ii 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 RECIPE

Steps:

• In a saucepan, bring 2 cups of water to a gentle boil. Add the tea bags; cover and remove pan from the heat. Steep for 10 minutes. Take out tea bags but don't squeeze them. Pour the tea into a 2-quart pitcher and 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 the tea cool to room temperature, then chill in the refrigerator. Serve in glasses over ice. Garnish (optional) with a sliced lemon and sprig of mint.

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.

SWEET ALMOND TEA II

Steps:

• 1. In a saucepan, blend almond paste, rice flour and water until smooth. Gradually stir in remaining water. 2. Then bring to a boil over medium heat, stirring constantly. 3. Add sugar and almond extract and cook, stirring, to dissolve. Then sprinkle lightly with brown sugar and serve hot, in small bowls. VARIATION: * Omit the rice flour and almond extract. Combine the almond paste with 4 cups water and beat until smooth, using an eggbeater or a blender. Strain into a pan through cheesecloth. Then heat until hot, but not boiling. Stir in the white sugar to dissolve. and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.