Type what you have

Ingredients

• ✓ black tea
• gluten-free rolled oat
• banana
• vanilla protein powder
• peanut butter
• cranberry
• coconut
• almond
• chia seed
• cinnamon
• vanilla extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
2. 2 Mix oats, banana, protein powder, peanut butter, cranberries, unsweetened flaked coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large bowl; spread into prepared pan. Top with sweetened flaked coconut.
3. 3 Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until completely set, at least 15 minutes.

By bradyike

Ingredients

• ✓ black tea
• ginger ale

Instructions

1. 1 Pour ginger ale into a microwave-safe mug. Microwave for 1 to 2 minutes.
2. 2 Steep tea bag in hot ginger ale for 3 to 5 minutes.

By tcasa

Ingredients

• ✓ black tea
• white sugar
• water
• lemonade concentrate

Instructions

1. 1 Place sugar and tea bags in a 1-gallon glass jar; fill with boiling water. Steep at room temperature for 2 hours.
2. 2 Discard tea bags. Stir in lemonade concentrate. Refrigerate tea until cool.

By Sue-ellen

Ingredients

• ✓ black tea
• water
• white sugar
• lime

Instructions

1. 1 Pour boiling water into a gallon jar over tea bags. Allow to steep for 45 minutes.
2. 2 Remove and discard tea bags. Stir in sugar and lime juice until sugar has dissolved. Cool to room temperature; refrigerate until cold before serving.

By CookinginFL

Ingredients

• ✓ black tea
• apple cider
• maple syrup
• ginger
• cardamom pod
• bourbon
• lemon juice

Instructions

1. 1 Bring cider and maple syrup just to a boil in a saucepan. Remove from heat. Add tea bags, ginger, and cardamom. Let stand, covered, for 5 minutes. Remove and discard tea bags and spices. Stir in bourbon and lemon juice.
2. 2 Transfer to a warmed 32- to 40-ounce thermos.

By Juliana Hale

Ingredients

• ✓ black tea
• pineapple juice
• bourbon whiskey
• white sugar
• lemonade concentrate
• orange juice concentrate
• lemon-lime flavored carbonated beverage

Instructions

1. 1 Stir pineapple juice, black tea, bourbon, sugar, lemonade concentrate, and orange juice concentrate together in a large bowl or container. Pour into shallow bowls or dishes. Freeze 8 hours to overnight.
2. 2 Set slushies aside at room temperature for about 10 minutes; chop with a wire whisk or potato masher for a slushy consistency. Scoop into glasses; top with lemon-lime soda.

By Robbie Rice

Ingredients

• ✓ black tea
• water
• white sugar
• ice
• cucumber
• sparkling water
• lemon

Instructions

1. 1 Bring water to a boil in a kettle. Pour into a pitcher. Stir in sugar until it dissolves into a syrup. Add tea bags; let steep, about 5 minutes.
2. 2 Fill 5 glasses with ice cubes. Add some cucumber slices. Fill glasses 3/4 full of sparking water. Divide sweet tea evenly among glasses. Squeeze some lemon juice into each drink; stir.

By r4ch31_9xx

Ingredients

• ✓ black tea
• water
• whiskey
• lemonade concentrate
• sugar
• orange juice concentrate
• ginger ale
• lemon

Instructions

1. 1 Combine water, tea, whiskey, lemonade concentrate, sugar, and orange juice concentrate in a large plastic container; stir well. Freeze for 24 hours.
2. 2 Scoop slush into a tall glass, filling 3/4 full. Add ginger ale to fill glass; stir. Garnish with lemon wedges.

By Bea Gassman

Ingredients

• ✓ black tea
• sugar
• salt
• water
• orange juice
• lemon juice
• orange
• lemon
• lime

Instructions

1. 1 In a large pitcher, combine sugar, salt and hot water. Stir until completely dissolved. Sir in the tea, orange juice and lemon juice. Serve in tall glasses with ice and slices of citrus fruit.

By Patty H

Ingredients

• ✓ black tea
• butter
• garlic
• cumin seed
• paprika
• coriander seed
• butter
• turkey breast
• water
• bourbon whiskey
• black peppercorn
• clove
• bay leaf
• sugar
• kosher salt
• orange
• water

Instructions

1. 1 Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
3. 3 Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
4. 4 Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
5. 5 Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

By Andy Bryan

Ingredients

• ✓ black tea
• ginger
• egg
• sunflower oil
• salt
• baking powder
• baking soda
• cocoa powder
• brown sugar
• all-purpose flour
• black pepper
• clove
• allspice
• nutmeg
• cinnamon
• flour
• cooking spray
• nonfat dry milk powder

Instructions

1. 1 Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
3. 3 Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
4. 4 Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.

By rebeckamikaze

Ingredients

• ✓ black tea
• ✓ black tea
• confectioners' sugar
• ginger
• butter
• cream cheese
• sugar
• water
• salt
• ginger
• cardamom
• baking soda
• all-purpose flour
• egg
• molasses
• butter
• white sugar
• clove
• cinnamon
• cardamom pod
• ginger root
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
3. 3 Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
4. 4 Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
7. 7 Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
8. 8 Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.

By Priti D

Ingredients

• ✓ black tea
• water
• raw sugar
• apple

Instructions

1. 1 Pour tea into large wide-rimmed cups or 1-pint soup bowls, filling them about half full. Dilute with freshly boiled water to a golden color; add 1 tablespoon sugar per cup.
2. 2 Place an apple quarter in each cup. Stir and serve immediately.

By Petrovna

Ingredients

• ✓ black tea
• grapefruit juice
• orange juice
• pineapple juice
• simple syrup
• ginger ale

Instructions

1. 1 In a large punch bowl, combine tea, grapefruit juice, orange juice, pineapple juice and simple syrup. Stir in the ginger ale and serve.

By RoseMary

Ingredients

• ✓ black tea
• mixed berry
• pineapple
• banana
• lemon
• mint
• honey

Instructions

1. 1 Combine tea, berries, pineapple, banana, lemon juice, mint, and honey in a blender. Blend until smooth.

By 1-800-FLOWERS

Ingredients

• ✓ black tea
• sugar
• orange juice
• pineapple juice
• lemonade
• ginger ale

Instructions

1. 1 In a pitcher, combine sugar and tea. Stir until sugar is dissolved. Stir in orange juice, pineapple juice and lemonade. Chill in refrigerator for 4 hours.
2. 2 Just before serving, pour chilled juice mixture into a punch bowl and stir in ginger ale.

By Wendy

Ingredients

• ✓ black tea
• sugar
• pearl tapioca
• milk
• sugar
• ice cube

Instructions

1. 1 In a small saucepan, bring 2 cups water to a boil. Stir in 1 teaspoon sugar until it dissolves. Toss in the pearl tapioca. Cook for about 20 minutes. Rinse, drain, and refrigerate until chilled.
2. 2 Pour tea, milk, and 4 teaspoons sugar into a cocktail shaker. Stir until the sugar has dissolved and the milk is well mixed in. Add the ice cubes, and shake so the whole drink can get cold. Pour into a glass, and add tapioca.

By skybaby

Ingredients

• ✓ black tea
• rhubarb
• white sugar
• water
• water
• honey
• sugar

Instructions

1. 1 Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight.
2. 2 Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.

By Stephanie Hock

Ingredients

• ✓ black tea
• brown sugar
• raisin
• candied citron
• self-rising flour
• egg

Instructions

1. 1 Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
3. 3 Sift the flour into the fruit mixture, add the egg and beat well.
4. 4 Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.

By Ruth

Ingredients

• ✓ black tea
• dried fruit
• cooking spray
• self-rising flour
• brown sugar
• egg

Instructions

1. 1 Place dried fruit in a bowl and pour in tea; let soak for 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray and line with parchment paper.
3. 3 Beat flour, brown sugar, and egg into fruit mixture until batter is well mixed; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven on the center rack until a skewer inserted into the center comes out clean, 1 1/4 to 1 1/2 hours.

By graciethebaker

Ingredients

• ✓ black tea
• water
• gelatin
• orange
• cinnamon
• cardamom
• sugar
• almond extract
• ginger
• clove
• honey
• orange

Instructions

1. 1 Place tea bag into the boiling water. Steep to desired strength. Place gelatin in a bowl. Whisk the tea into the gelatin until dissolved. Stir in orange zest, cinnamon, cardamom, sugar, almond extract, ginger, cloves, and honey. Stir in diced orange. Cover and chill in the refrigerator until set, 2 to 3 hours.

By Cynthia

Ingredients

• ✓ black tea
• water
• cardamom seed
• cinnamon stick
• black peppercorn
• sugar

Instructions

1. 1 In a saucepan, bring water to a boil. Add the tea bags, cardamom seeds, cinnamon, and black pepper, then return to a boil. Immediately stir in sugar.
2. 2 Remove pot from heat and let stand for 5 minutes.

By MSucec

Ingredients

• ✓ black tea
• water
• pearl tapioca
• sweetened condensed milk
• white sugar
• ice cube

Instructions

1. 1 Bring water to a boil in a pot, add tapioca pearls, and cover pot. Reduce heat to medium-low and simmer for 5 minutes. Drain pearls and set aside.
2. 2 Pour brewed tea, condensed milk, and sugar into a pitcher; stir to dissolve sugar. Refrigerate tea mixture until chilled, about 1 hour.
3. 3 Scoop tapioca pearls into 4 large glasses, about 2 tablespoons each. Fill each glass with tea mixture; top with ice.

By Kshi86

Ingredients

• ✓ black tea
• strawberry
• syrup
• orange juice concentrate
• lemonade concentrate
• water
• white sugar
• rum
• ice cube
• lemon-lime flavored carbonated beverage

Instructions

1. 1 In a punch bowl, combine strawberries, orange juice concentrate, lemonade concentrate, water and tea. Stir in sugar and rum. Add Ice, and pour in lemon soda.

By Dana

Ingredients

• ✓ black tea
• milk
• chai tea bag
• yogurt
• white sugar
• canola oil
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• ginger
• clove
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
2. 2 Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).

By Aimee Power

Ingredients

• ✓ black tea
• water
• fennel seed
• clove
• cardamom seed
• milk
• white sugar

Instructions

1. 1 Bring water to a boil in a saucepan; add fennel, cloves, and cardamom. Continue boiling water for 3 minutes.
2. 2 Stir milk into the water and return mixture to a low boil; add tea bags, reduce heat to low, and boil until the tea has a strong, but not bitter flavor, 2 to 3 minutes.
3. 3 Strain tea into 4 tea mugs; sweeten with sugar to individual tastes.

By KitchenBarbarian

Ingredients

• ✓ black tea
• all-purpose flour
• crystallized ginger
• orange zest
• baking powder
• five-spice powder
• salt
• applesauce
• egg
• white sugar
• white sugar
• sunflower oil
• turmeric

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
3. 3 Mix applesauce and tea together in a separate bowl.
4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Ingredients

• ✓ black tea
• orange
• lemon
• green grape
• plum
• pineapple
• sugar
• ice

Instructions

1. 1 In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.

By I_LOST_MY_PICKLE_ON_THE_SUBWAY

Ingredients

• ✓ black tea
• water
• cinnamon stick
• green cardamom
• ginger
• clove
• black peppercorn
• sweetened condensed milk

Instructions

1. 1 Combine water, cinnamon sticks, cardamom pods, ginger, cloves, and peppercorns in a slow cooker. Cook on High for 8 hours.
2. 2 Add tea bags to the slow cooker and steep for 5 minutes.
3. 3 Strain liquid into a clean container; stir in condensed milk. Serve hot.

By Seneca Schurbon

Ingredients

• ✓ black tea
• water
• sugar
• cocoa powder
• milk
• vanilla extract
• cinnamon
• nutmeg
• whipped cream
• cinnamon stick

Instructions

1. 1 Bring water to a boil in a small saucepan. Add tea bag, cover, and remove from the heat. Let stand for 3 to 5 minutes.
2. 2 Remove tea bag and stir in sugar and cocoa. Return to the stove over medium heat and bring just to a boil. Mix in milk, vanilla, cinnamon, and nutmeg. Heat through but do not boil. Pour into mugs, then top with whipped cream and garnish with cinnamon sticks.

By HoneeBee