Type what you have

Ingredients

• ✓ tea bag
• water
• irish whiskey
• milk
• sugar

Instructions

1. 1 Pour boiling water into a mug, and place the tea bag in to steep for about 1 minute. Remove and discard the tea bag. Pour in the whiskey, milk and sugar as desired. Stir, drink, give me good rating, then relax.

By Princey

Ingredients

• ✓ tea bag
• water
• sugar
• clove
• allspice berry
• pineapple juice
• lemon
• orange

Instructions

1. 1 Combine water, sugar, cloves, and allspice berries in a large pot and bring to a boil. Reduce heat to a simmer. Add tea bags; steep for 5 minutes and leave in the pot. Add pineapple juice, lemon juice, and orange juice. Simmer until heated through, about 15 minutes more. Remove tea bags and spices, if desired.

By MamaBogan85

Ingredients

• ✓ tea bag
• water
• water
• cinnamon stick
• clove
• pineapple juice
• sugar
• orange juice concentrate
• lemonade concentrate
• allspice

Instructions

1. 1 Steep tea bags in boiling water until tea is of desired strength, 4 to 5 minutes. Remove and discard tea bags.
2. 2 Combine 1 1/2 quarts water, cinnamon stick, and cloves in a large pot; bring to a boil.
3. 3 Add brewed tea, pineapple juice, sugar, orange juice and lemonade concentrates, and allspice to the boiling water; stir until sugar dissolves.
4. 4 Serve immediately, or reduce heat to low and keep at a simmer until ready to serve.

By SJTOOLE

Ingredients

• ✓ tea bag
• white sugar

Instructions

1. 1 Using an electric coffee maker, Place the 3 tea bags in the strainer basket (not in the pot). Brew the tea as you would coffee. Pour the sugar in a gallon pitcher. Pour in the hot tea. Continue to run coffee maker with the tea bags until you have enough tea to fill the pitcher. Allow to cool completely at room temperature, then refrigerate.

By Deanna Ross

Ingredients

• ✓ tea bag
• water
• water

Instructions

1. 1 Put tea bags in a 2-quart pitcher. Add hot water. Let sit at least 15 minutes. Add cold water and remove tea bags.
2. 2 Refrigerate the tea and serve over ice.

By Jill

Ingredients

• ✓ tea bag
• water
• white sugar

Instructions

1. 1 Bring water to a boil in a large pot. Stir sugar into boiling water until dissolved; remove from heat.
2. 2 Add tea bags and let steep until desired strength is reached, 3 to 5 minutes. Refrigerate tea until cold, at least 1 hour.

By Don Dopiriak

Ingredients

• ✓ tea bag
• water
• peach
• stevia powder

Instructions

1. 1 Bring 3 cups water to a boil in a saucepan over high heat. Add tea bags; steep for 15 minutes. Discard tea bags.
2. 2 Meanwhile, place peaches and 1 cup water into a blender; blend until very smooth.
3. 3 Pour peach mixture, tea, and stevia powder into a 1-gallon pitcher; fill pitcher to the top with water. Stir until blended.

By MichaelaK9

Ingredients

• ✓ tea bag
• mint
• water
• sugar
• orange juice
• lemon juice
• water
• rum

Instructions

1. 1 Place tea bags and mint sprigs into a large pitcher. Pour in boiling water; steep for 8 to 10 minutes. Remove tea bags and mint; before discarding, squeeze excess tea back into pitcher. Stir in sugar until dissolved; add orange juice and lemon juice. Pour in cold water and rum. Refrigerate at least 4 hours to overnight.

By Mc Coy

Ingredients

• ✓ tea bag
• water
• spearmint leaves
• ice
• simple syrup
• vodka

Instructions

1. 1 Pour water into a glass and add tea bags. Steep tea until water is very dark, about 4 minutes; discard tea bags.
2. 2 Crush spearmint leaves in the bottom of a 12-ounce glass until leaves are bruised and broken up. Stir ice, tea, and simple syrup into glass. Pour vodka into glass and stir.

By Cari

Ingredients

• ✓ tea bag
• water
• sugar
• cranberry juice concentrate

Instructions

1. 1 Put water in large pot, and heat on high until boiling. Add sugar and stir until dissolved. Add teabags and let steep until desired strength is acquired. Stir in cranberry juice concentrate, and allow to cool.

By Dale Shanoskie

Ingredients

• ✓ tea bag
• water
• white sugar
• orange juice concentrate
• lemonade concentrate
• apricot brandy

Instructions

1. 1 In a large saucepan, boil the water. Stir in sugar until dissolved. Add tea bags, and let sit overnight at room temperature.
2. 2 In a large freezer proof container, combine mixture with orange juice concentrate, lemonade concentrate and apricot brandy. Cover tightly, and freeze, stirring every few hours, until frozen.

By Kerrie

Ingredients

• ✓ tea bag
• mint
• water
• sugar
• lemon
• lime
• vanilla extract
• water
• ice cube

Instructions

1. 1 Place tea bags and mint sprigs in a large heat-proof measuring cup. Pour boiling water over tea bag mixture and cover measuring cup with a small plate. Steep tea until desired strength is reached, 15 to 20 minutes. Pour steeped tea through a strainer into a large mason jar, squeezing excess liquid from tea bags. Discard mint and tea bags.
2. 2 Stir sugar into tea until dissolved; add lemon juice, lime juice, and vanilla extract. Stir cold water into tea mixture. Place lid on the jar and refrigerate until completely chilled, 2 hours to overnight.
3. 3 Fill a punch bowl or drink dispenser with ice and add tea.

By Melissa

Ingredients

• ✓ tea bag
• water
• white sugar
• cinnamon stick
• clove
• pineapple juice
• orange juice
• lemon juice

Instructions

1. 1 Boil 2 quarts water in a pot. Remove from heat, add tea bags, and steep for 20 minutes. Remove and discard tea bags.
2. 2 Combine remaining 2 quarts water, sugar, cinnamon stick, and cloves in a separate pot. Bring to a boil. Add the brewed tea, pineapple juice, orange juice, and lemon juice.

By juliebug216

Ingredients

• ✓ tea bag
• orange juice
• cranberry-raspberry juice
• pineapple juice
• red cinnamon candy
• water

Instructions

1. 1 Combine the orange juice, cranberry-raspberry juice, pineapple juice, and cinnamon candies in a large stockpot; cook over high heat until the candies dissolve.
2. 2 Combine the water and tea bags in a separate pot and bring to a boil; reduce heat and simmer 5 to 10 minutes; pour into juice mixture. Serve hot.

By laceym

Ingredients

• ✓ tea bag
• baking soda
• water
• white sugar
• water

Instructions

1. 1 Gather ingredients.
2. 2 Sprinkle a pinch of baking soda into a 64-ounce, heat-proof glass pitcher. Pour in boiling water and add tea bags. Cover and allow to steep for 15 minutes.
3. 3 Remove tea bags and discard; stir in sugar until dissolved. Pour in cool water; refrigerate until cold, about 3 hours.
4. 4 Enjoy over ice on a hot day!

By cookincode3

Ingredients

• ✓ tea bag
• water
• cardamom pod
• saffron powder
• sugar

Instructions

1. 1 Combine the water, saffron, and cardamom in a saucepan over medium heat. Cover, and bring to a boil. Add tea bags, and let the tea steep for a minute, or longer if you like stronger tea. Strain into a cup, and sweeten with sugar if desired.

By MERKA2125

Ingredients

• ✓ tea bag
• water
• white sugar
• strawberry
• ice cube

Instructions

1. 1 Combine water, sugar, and tea bags in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 25 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove tea bags using a slotted spoon.
3. 3 Add strawberries to a blender and puree until smooth.
4. 4 Allow tea to cool completely. Stir strawberry puree into the cooled tea and serve over ice.

By Soup Loving Nicole

Ingredients

• ✓ tea bag
• water
• sugar
• peach
• water

Instructions

1. 1 Make syrup: Mix together water, sugar, and peach slices in a small pot; bring to a boil. Reduce heat to medium and simmer, crushing peach slices as you stir, until sugar is dissolved, about 5 minutes. Remove from heat, cover, and allow peaches to infuse syrup, about 30 minutes. Strain to remove peach slices.
2. 2 Make tea: Bring water to a boil in a medium pot. Remove from heat and add tea bags; cover and steep for about 5 minutes.
3. 3 Remove tea bags from the pot and pour in syrup. Cool to room temperature, then refrigerate until ready to serve.

By lxydn

Ingredients

• ✓ tea bag
• water
• saffron thread
• brown sugar
• lemon juice
• rum extract
• cayenne pepper
• ginger
• clove
• coriander
• salt
• tarragon

Instructions

1. 1 Steep the tea in the hot water for 5 minutes. Remove and discard the tea bags, then whisk in the saffron, sugar, lemon juice, rum extract, cayenne pepper, ginger, clove, coriander, salt, and tarragon until the sugar has dissolved. Cool to room temperature before using. Refrigerate any marinade that will not be used immediately.
2. 2 To use, marinate meats such as chicken or pork in the refrigerator overnight.

By Sasha's Catering

Ingredients

• ✓ tea bag
• water
• raspberry
• white sugar
• powdered lemonade mix
• ice cube

Instructions

1. 1 Bring water to a boil in a large pot; stir in tea bags, raspberries, and sugar until sugar has dissolved. Allow mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes.
2. 2 Remove tea bags and stir in lemonade mix until dissolved. Pour tea into pitchers and add ice to cool.

By martibj5

Ingredients

• ✓ tea bag
• water
• brown sugar
• ginger root
• lemon
• honey

Instructions

1. 1 Stir water, brown sugar, and grated ginger root together in a saucepan; bring to a boil, then reduce the heat to medium-low and cook at a simmer for 20 minutes.
2. 2 Remove from the heat and add tea bags. Steep tea to desired strength, 3 to 5 minutes. Remove and discard tea bags.
3. 3 Stir lemon juice and honey into the tea, then strain into a pitcher.

By michellebelle61

Ingredients

• ✓ tea bag
• water
• white sugar
• peppermint tea
• lemonade concentrate
• ice

Instructions

1. 1 Boil water in a large saucepan over high heat. Off heat, stir in sugar until dissolved. Add black tea bags and peppermint tea bag; steep for 30 minutes. Remove and discard tea bags; stir in lemonade. Serve in ice-filled glasses.

By Janet Knapp

Ingredients

• ✓ tea bag
• water
• sugar
• ice
• lemon
• mint

Instructions

1. 1 Pour 5 cups of water into a multi-functional pressure cooker (such as Instant Pot®). Add sugar and tea bags. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
3. 3 Remove tea bags and squeeze out remaining liquid into the pot. Pour tea into a pitcher and add remaining water. Serve over ice with lemon slices and mint sprigs.

By thedailygourmet

Ingredients

• ✓ tea bag
• water
• rhubarb
• mint
• sugar
• lemon juice
• ice cube

Instructions

1. 1 Bring 4 cups of water to a boil. Add rhubarb, cover, and simmer for 30 minutes. Remove from heat. Stir in tea bags and mint leaves. Cover and let steep for 30 minutes.
2. 2 Combine sugar and lemon juice in a pitcher. Strain rhubarb and tea mixture over the sugar. Discard the solids.
3. 3 Using a wooden spoon, stir tea until sugar has dissolved. Add remaining 4 cups of water to the pitcher and stir again. Serve over ice.

By Soup Loving Nicole

Ingredients

• ✓ tea bag
• water
• white sugar
• water
• lemonade concentrate
• orange juice concentrate
• gin

Instructions

1. 1 Bring 7 cups water to a boil in a large saucepan over high heat. Add sugar; stir until dissolved. Set aside to cool.
2. 2 Meanwhile, place tea bags in 2 cups boiling water in a heat-proof glass measuring cup; steep until reaches desired strength.
3. 3 Combine sugar-water mixture, steeped tea, lemonade concentrate, and orange juice concentrate in a large freezer-safe container; stir in gin. Freeze for 8 hours to overnight.
4. 4 Place several scoops in a tall glass; fill with any clear, carbonated beverage.

By JAMBIS

Ingredients

• ✓ tea bag
• sugar
• water
• mint
• water
• orange juice
• lemon juice

Instructions

1. 1 Bring sugar and 1 cup water to a boil in a small saucepan, stirring until sugar dissolves, about 5 minutes. Add tea bags and mint to sugar mixture; let steep for 10 minutes. Strain mixture and discard tea bags and mint.
2. 2 Combine tea mixture, 2 quarts cold water, orange juice, and lemon juice in a pitcher.

By cutiemoose

Ingredients

• ✓ tea bag
• water
• clove
• cinnamon stick
• orange juice
• white sugar
• pineapple juice
• lemon juice

Instructions

1. 1 Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
2. 2 Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.

By Darcey Family

Ingredients

• ✓ tea bag
• water
• mint
• sugar
• orange juice
• lemon juice
• water
• orange
• lemon

Instructions

1. 1 Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

By Mc Coy

Ingredients

• ✓ tea bag
• egg
• soy sauce
• molasses
• salt
• mayonnaise
• red bell pepper
• salt
• black pepper
• salsa

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
2. 2 Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
3. 3 Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
4. 4 Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
5. 5 Pour salsa onto a plate and assemble eggs upright into the salsa.

By Capri Primerano

Ingredients

• ✓ tea bag
• water
• bay leaf
• chickpea
• vegetable oil
• onion
• tomato
• cilantro
• coriander
• cumin seed
• ginger root
• garlic
• turmeric
• onion
• cayenne pepper
• garam masala

Instructions

1. 1 Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
2. 2 Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
3. 3 Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.

By SHAMMI EDWARDS