|Tommy Tang's Modern Thai Cuisine|
|by Tommy Tang|
A colorfully illustrated collection of more than ninety original recipes adapting traditional Thai flavors to American kitchens and cooking techni...
1 - 10 of 60 for hot spiced tang tea
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Combine ingredients and ... For 1 quart: Dissolve 1/2 cup mix in 1 quart boiling water. Or use lemon flavored unsweetened or sugar sweetened instant tea.
Mix together well and put in canister. Put 1 teaspoon per cup of hot water.
Combine and store in a tightly covered jar. For one serving, place 1 rounded teaspoon in a cup. Add boiling water. Makes 55 servings.
Mix and store covered. Use 1 1/2 tablespoons for big cup of tea.
Combine all ingredients ... each serving place 1 tablespoon plus 1 teaspoon mix in a cup. Add 1 cup boiling water and stir well. Serve hot. 42 servings.
Combine all your ingredients and store in a tightly covered jar. Serve 1 cup hot water to 4 teaspoons tea mixture.
Combine Tang, sugar, instant tea, spices and salt. Makes ... rounded teaspoon of mix in a cup of boiling water. For 1 quart: 1/3 cup mix to 1 quart water.
Boil 1 cup water. Add 3 heaping teaspoons of hot spiced tea mix to 1 cup of boiling water. Store remaining mixture in an air tight container.
Mix well and store in tight fitting container. Stir in 2 to 3 teaspoons per cup of boiling water.
Simmer together cranberry ... 5 minutes. Add tea and sugar. slices ... color is not as pretty and you lose some of the cranberry flavor. Serve piping hot.
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