Tampa Tea Recipes

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TAMPA TEA



Tampa Tea image

I was born in Tampa, so this recipe attracted me right away. The tea has orange and lime juice added to make it tastier and healthier! Enjoy! Adpted from The Vegan Chef.

Provided by Sharon123

Categories     Beverages

Time 20m

Yield 1 gallon

Number Of Ingredients 7

2 cups boiling water
4 tea bags decaf orange pekoe tea (or decaf black tea)
1 cup sugar (raw recommended- to taste)
8 cups water
5 cups orange juice
1 cup lime juice
1 slice lime (to garnish)

Steps:

  • Bring the water to a boil, add tea bags.
  • Remove from heat and allow to steep for 5 minutes.
  • Add sugar and stir until dissolved.
  • Stir in remaining water and fruit juices and chill for 1 hour or overnight before serving. Adjust to taste by adding more sugar if you desire.
  • Serve over ice with slices of lime for garnish. Enjoy!

Nutrition Facts : Calories 1392.5, Fat 2.6, SaturatedFat 0.3, Sodium 90.3, Carbohydrate 349.3, Fiber 3.5, Sugar 307.9, Protein 9.7

TEAS



Teas image

Provided by Food Network

Number Of Ingredients 12

Black tea such as an English or Irish blend, a darjeeling, Assam or Orange Pekoe is fine.
1 quart boiled water
1/3 to 1/2 cup clover honey
Whole and ground cinnamon sticks
Cloves
1/2 cup whipped cream
Refined white sugar or confectioners sugar
Water
Thai tea mix**
Ice
Half and Half or cream
Powdered/ground ginger

Steps:

  • Steep tea in a quart of boiled water for about three to five minutes. Do not oversteep! Infuse the cinnamon and clove flavors in the tea - place three or four whole cloves and two cinnamon sticks - broken apart into four pieces. Drop them in while tea is steeping. Simmer once you remove tea strainer or teabags. Simmer for about 7-9 minutes. While tea is cooling, add 1/3 to 1/2 cup honey. Use plain clover honey. Stir to dissolve honey. Add a pinch of ground cloves and cinnamon to cooling tea. Ladle into teacups. Let cool for 30 seconds. Spoon whipped cream on top, add cinnamon stick and a pinch of cinnamon to top of cream hillock.
  • BUBBLE TEA
  • Tea - any black or Oolong tea. Water, boiled and hot Tapioca Pearls*** Ice Fruit juice - preferably not citrus, but Pineapple is fine to use. Condensed Milk
  • Make tea and let cool to room temperature. To make the tapioca pearls, use a four to one ratio of water to pearls and simmer for about 25 minutes. Stir every few minutes to keep pearls from clumping together. The pearls will change color from white to clear and will double or triple in size from a ball-bearing size to that of a small pea. Let cool. Once cool, spoon two tablespoons of pearls into glass and another tablespoon of pearls into cocktail shaker. Fill Cocktail shaker 3/4 of the way with big ice cubes. Add tea about 2/3 of way up cup. Fill almost all of the remaining 1/3 with fruit juice. Ad two tablespoons of condensed milk. Shake vigorously for one to two minutes. Pour into glass. Add a big straw. Liquid should be milk with a slight froth on top.
  • Make simple syrup using a four to one ratio of water to sugar, reduce until syrupy: boil sugar and water over medium heat until syrup forms. Make tea - if using Thai Tea, steep until the tea liquor is a deep orange-red color. Let cool to room temperature. Fill tall glass with ice .
  • Pour tea until it fills about 2/3 of glass. Pour about two or three tablespoons of simple syrup into glass. Stir gently. Float about two or three tablespoons of half & half or cream on top.
  • Throw a pinch of ginger on the top. Serve.

BOBA MILK TEA RECIPE BY TASTY



Boba Milk Tea Recipe by Tasty image

This classic boba milk tea was inspired by my experiences walking around Taiwan. Every cup of boba milk tea had this signature condensed milk flavor that fused perfectly with the concentrated black tea. A lot of stands also use whole milk, so if you're not a fan of condensed milk, whole milk will also give you an authentic taste of Taiwanese Boba Milk Tea! This drink is a thirst-quencher with a great caffeine kick. If you prefer your drinks to be less sweet, reduce the amount of brown sugar syrup or condensed milk during assembly. Don't have muscovado sugar? Swap it out for brown sugar!

Provided by Jasmine Pak

Categories     Desserts

Time 1h

Yield 2 servings

Number Of Ingredients 11

⅓ cup water, plus more as needed
¼ cup dark muscovado sugar, or brown sugar
¾ cup tapioca flour, plus more for dusting
1 cup dark muscovado sugar, or brown sugar
1 cup water
2 cups water
6 black tea bags
3 tablespoons half & half
3 tablespoons sweetened condensed milk
3 cups ice, divided
wide-opening straw

Steps:

  • Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3-4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
  • Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
  • Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
  • Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
  • Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5-7 minutes. Pour the syrup into a large heatproof bowl.
  • Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30-60 minutes.
  • Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
  • Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
  • Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
  • Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 146 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 99 grams

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