Almond Tea Punch Recipes

ALMOND PUNCH

Steps:

• Combine sugar, water, almond extract, vanilla extract, and lemon juice together in a bowl until sugar is dissolved and syrup is thickened; refrigerate until chilled.
• Mix 2 cups syrup and ginger ale together in a punch bowls.

TEA PUNCH

Steps:

• 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.
• Just before serving, pour chilled juice mixture into a punch bowl and stir in ginger ale.

ALMOND TEA PUNCH RECIPE - (4.5/5)

Steps:

• 1. Prepare tea as directed with 4 cups cold water; remove and discard tea bags. Add sugar and stir until dissolved. Refrigerate tea until chilled. 2. In punch bowl, combine chilled tea, lemonade concentrate, canilla extract, pineapple juice and water. 3. To serve, add ice and lemon slices for garnish. Can add favorite gin or vodka.

ALMOND PUNCH

Steps:

• Add the sugar to the boiling water and stir; let set until.
• completely melted.
• Add all other ingredients.

ALMOND TEA

Steps:

• 1. Stir all together and refrigerate.

SPICED RUM AND TEA PUNCH

Steps:

• Combine water, honey, sugar, ginger, cloves, allspice and vanilla bean in heavy large saucepan. Bring mixture to boil over medium-high heat, stirring until honey and sugar dissolve. Boil 5 minutes. Remove from heat. Add tea bag; let steep 5 minutes.
• Strain syrup into bowl. Add wine and rum. If serving cold, refrigerate until chilled. (Can be prepared 1 day ahead. Cover and refrigerate.)
• If serving cold, fill 6 glasses with crushed ice. Ladle punch into glasses. If serving hot, bring to simmer in medium saucepan. Pour punch into cups.

ALMOND TEA PUNCH

Steps:

• Mix sugar, lemon juice, almond and vanilla extracts, and tea together. Then add water and ginger ale. Serve over lots of crushed ice. Garnish with mint sprigs and lemon.

ALMOND LEMONADE TEA

Steps:

• In a 1-gal. container, combine the first five ingredients; mix well. Add 8 cups water; stir to blend. Add the remaining water. Serve over ice.

GINGER ALE ALMOND TEA

Steps:

• In a pitcher, combine all ingredients. Serve immediately over ice.

ALMOND TEA

Steps:

• In a saucepan, bring 2 cups of water to a gentle boil.
• Add the tea bags; cover and remove pan from the heat source.
• Steep for 10 minutes.
• Take out tea bags and don't squeeze them.
• Pour the tea into a 2-quart pitcher.
• Add in the sugar; stir until dissolved.
• Add in the vanilla, almond extract, and lemon juice; stir to mix.
• Add the remaining 6 cups of water and stir.
• Let tea cool to room temperature, then chill in the refrigerator.
• Serve in glasses over ice.

ALMOND PUNCH

Steps:

• 1. Mix all ingredients until sugar is dissolved.
• 2. Store in refrigerator, or can make ahead and freeze then thaw till slushy.
• 3. Mix concentrate with 2 parts ginger ale and 1 part ice water.