|by Alexander Greeley|
A collection of recipes from Singapore, Macau, Thailand, Burma, Korea, Vietnam, the Philippines, and other Asian regions features recipes for mari...
Results 1 - 10 of 30 for hot russian tea
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Bring water, sugar ... Add juices and tea. Reduce heat to ... and refrigerate to keep. Serve warm. Double or tripe recipe. Makes approximately 1/2 gallon.
Combine sugar, 1/2 ... pineapple juice; keep hot. Place tea bags in boiling ... 5 minutes. Combine tea and fruit mixture. Serve hot. Makes 6-8 servings.
Mix well and store in an air tight container. Put 2 to 3 tablespoons in a cup of hot water.
Mix well. Add 3 teaspoons of mix per cup boiling water.
Mix all ingredients together thoroughly and store in moisture-proof container. To each cup of boiling water use 1-2 teaspoons of the mix, according ...
Mix in a large bowl. Mix 2 to 3 teaspoons of mix per cup of hot water according to taste. Store in airtight container.
Combine ingredients and store in jar until needed. Add mix per individual taste with hot water and serve.
Pour hot water on cloves and let stand for 15 minutes. Strain juices and add to tea and sugar. Had many compliments on this drink.
Boil spice bag in 1 quart water. Add tea bags and juices. Serve hot. Approximately 1 gallon.
Make tea strong, using 1/2 gallon water. Simmer sugar, cinnamon sticks and cloves for 15 minutes in 1 cup water. Add to tea and juices. Serve hot.
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