Christmas Tea Recipes Recipezaar Recipe For Chicken

COUNTRY CHRISTMAS TEA

Steps:

• Pour 8 cups boiling water into a slow cooker. Add 16 chai tea bags; secure the lid with the tea bag tabs hanging outside and steep 10 minutes. Remove the tea bags. Stir in 1/2 cup each spiced rum and vanilla-flavored vodka and 2 cinnamon sticks. Cover and cook on low for 2 hours. Stir in 2 cups sweetened condensed milk; switch to the warm setting until ready to serve. Ladle into mugs and garnish with cinnamon sticks.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

CHRISTMAS TEA

Steps:

• In a 6-qt saucepan, boil the water, sugar, orange juice, lemon juice, and cinnamon candies.
• Stir and boil until cinnamon candies are dissolved.
• Add the pineapple juice and cranberry juice and cook over medium heat, stirring until the punch is thoroughly heated.
• Serve hot. You can keep it in a hot crock pot for a party.

SPICED CHRISTMAS TEA

Steps:

• 1. Gather all ingredients.
• 2. Pour ingredients into a large bowl.
• 3. Mix well.
• 4. Measure out 2 tablespoons per cup of hot water for tea and enjoy.
• 5. This can be divided into pretty jars and given out as gifts.

HOT CHRISTMAS TEA

Steps:

• In saucepan, bring water to boil. Add tea and spices, cover, and let stand 5 minutes.
• Remove tea bags.
• Stir in sugar, cranberry juice, and wine.
• Return to medium heat and stir until sugar is dissolved and mixture is heated through.
• Serve in cups with fruit slices as garnish.

CHRISTMAS STOLLEN

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.