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Ingredients

• ✓ peppermint tea
• water
• white sugar
• tea bag
• 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

• ✓ peppermint tea
• water
• butter
• unsweetened chocolate
• white sugar
• egg
• sour cream
• baking soda
• all-purpose flour
• baking powder
• chocolate chip
• butter
• half-and-half
• confectioners sugar
• peppermint extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Bring water to a boil in a saucepan. Steep tea bags in the water for 5 minutes. Squeeze tea bags over the saucepan and discard. Bring tea to a boil.
3. 3 Combine butter and chocolate in a large mixing bowl. Pour in the hot tea; whisk until melted. Beat in sugar and egg yolks using an electric mixer.
4. 4 Mix sour cream and baking soda together in a separate bowl. Add to the batter, mixing well. Mix in flour and baking powder.
5. 5 Beat egg whites in a glass or metal bowl until stiff peaks form. Fold into the batter. Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 10 minutes, then invert onto a plate. Let cool completely, about 30 minutes.
7. 7 Make glaze while the cake is cooling. Melt chocolate chips and butter together in a small saucepan over low heat. Stir in half-and-half until blended. Remove from heat; stir in confectioners' sugar and peppermint extract. Drizzle over cooled cake.

By JenniferLL