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Grandma's Apple Tea
Drink European

Grandma's Apple Tea

4.0

Prep
10 min
Cook
Total
10 min

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

Barm Brack
Dessert European

Barm Brack

3.8

Prep
Cook
Total

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

Gracie's Barmbrack
Bread & Baking European

Gracie's Barmbrack

5.0

Prep
20 min
Cook
75 min
Total
215 min

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

Irish Barmbrack
Dessert European

Irish Barmbrack

4.6

Prep
15 min
Cook
60 min
Total
315 min

Instructions

  1. 1 Soak dried fruit in hot tea for at least 2 hours to overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a round 9-inch cake pan or 9x5-inch loaf pan. Stir flour, cinnamon, nutmeg, and baking soda together; set aside.
  3. 3 Lightly beat egg in a large bowl; mix in sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour mixture until just combined, then pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 2 hours before removing to a wire rack to cool to room temperature. Press the objects of choice into the cake through the bottom before serving.

By Brooke Elizabeth

Chocolate Black Tea Cake
Dessert European

Chocolate Black Tea Cake

4.2

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 360 degrees F (180 degrees C). Grease and flour a 9 inch Bundt pan.
  2. 2 In a large bowl, cream together the egg yolks, butter and white sugar until light and fluffy. Gradually beat in the black tea. Toss together the flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into the tea mixture until just incorporated.
  3. 3 In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the tea batter. Pour the batter into the prepared pan.
  4. 4 Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.

By Marlies Monika

Easy Sticky Toffee Pudding
Dessert European

Easy Sticky Toffee Pudding

Prep
10 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a baking dish.
  2. 2 Combine hot black tea and raisins in a bowl; let stand for 5 minutes.
  3. 3 Drain raisins and transfer to a food processor. Add milk and blend to combine.
  4. 4 Beat butter, sugar, and brown sugar in a bowl. Whisk in eggs. Add flour, vanilla, and cinnamon; mix to combine. Stir in blended raisins and baking soda, then pour into the prepared dish.
  5. 5 Bake in the preheated oven until a skewer inserted near the center comes out clean, about 35 minutes.
  6. 6 While the pudding is cooking, combine brown sugar, margarine, and golden syrup for topping in a nonstick saucepan over medium-low heat. Cook and stir until the sauce brims over with foamy bubbles. Turn off the heat, but continue to stir until the bubbles go down.
  7. 7 Remove the pudding from the oven. Pour the toffee topping over the warm pudding to ensure even spreading. Serve hot.

By Allrecipes Member

Soothing Hot Ginger Tea
Drink American

Soothing Hot Ginger Tea

4.6

Prep
5 min
Cook
5 min
Total
15 min

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

Very Popular Bubble Tea
Drink

Very Popular Bubble Tea

3.6

Prep
10 min
Cook
20 min
Total
90 min

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

Sweet Lime Iced Tea
Drink American

Sweet Lime Iced Tea

4.6

Prep
10 min
Cook
5 min
Total
240 min

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

Cool Rhubarb Iced Tea
Drink

Cool Rhubarb Iced Tea

2.0

Prep
15 min
Cook
240 min
Total
735 min

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

Chai Tea Gelatin
Dessert

Chai Tea Gelatin

2.3

Prep
10 min
Cook
5 min
Total
135 min

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

Cider-Bourbon Thermos Cocktail
Drink American

Cider-Bourbon Thermos Cocktail

5.0

Prep
5 min
Cook
5 min
Total
15 min

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

Simple Bubble Tea
Drink Asian

Simple Bubble Tea

3.4

Prep
5 min
Cook
5 min
Total
70 min

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

Bourbon Slush
Drink American

Bourbon Slush

4.7

Prep
10 min
Cook
Total
500 min

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

Chai Cupcakes
Dessert

Chai Cupcakes

4.0

Prep
15 min
Cook
20 min
Total
35 min

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

Cucumber Tea Spritzer
Drink American

Cucumber Tea Spritzer

5.0

Prep
10 min
Cook
5 min
Total
20 min

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

Railroad-Style Chai
Drink Indian

Railroad-Style Chai

4.0

Prep
5 min
Cook
5 min
Total
10 min

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

Five-Spice Ginger Cake
Dessert

Five-Spice Ginger Cake

Prep
20 min
Cook
60 min
Total
155 min

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

Whiskey Slush
Drink American

Whiskey Slush

4.9

Prep
10 min
Cook
Total
1450 min

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

Slow Cooker Chai
Drink Indian

Slow Cooker Chai

4.7

Prep
15 min
Cook
480 min
Total
500 min

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

Chocolate Chai
Drink Indian

Chocolate Chai

4.0

Prep
5 min
Cook
10 min
Total
20 min

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

Chai Tea Concentrate
Drink Indian

Chai Tea Concentrate

4.7

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.

By ave's4cooking