KUWAITI CINNAMON-ORANGE ICED TEA
Provided by Aarti Sequeira
Yield 6-8 servings
Number Of Ingredients 6
Steps:
- Make the tea: Combine 8 cups water, the orange peel and cinnamon stick in a saucepan over low heat and bring to a boil. Add the tea bags and turn off the heat. Let the tea steep for about 5 minutes (no more or else it will be bitter), then remove the tea bags and chill the tea; don't remove the cinnamon stick or the orange peel yet.
- Meanwhile, make the syrup: Combine 1 cup water, the sugar and ginger in a small saucepan over low heat and bring to a boil without stirring. Once boiling, turn off the heat. Rip the mint leaves and stalks into pieces and drop into the syrup. Let cool to room temperature, about 20 minutes. Strain the syrup, discarding the mint and ginger.
- Strain the tea into a pitcher. Add the mint syrup according to your taste buds and stir. Serve in tall glasses over ice and garnish with orange slices and cinnamon sticks, if you like. Sip languorously.
ORANGE AND CINNAMON ICED TEA
It's been quite warm these last few weeks and this tea hits the spot! From Offbeat and Inspired blog, found on Pinterest. Enjoy!
Provided by Sharon123
Categories Beverages
Time 20m
Yield 8 cups
Number Of Ingredients 7
Steps:
- In a medium pot, bring 8 cups of water to a boil.
- Once the water boils, add the tea bags and remove from heat.
- Let the tea steep for 4 minutes.
- Remove tea bags and let the brewed tea cool.
- Once the tea is cooled, add the orange-cinnamon syrup. Mix thoroughly. Transfer to a serving pitcher and add ice.
- Serve and enjoy!
- To Make the Syrup:.
- In a small saucepan, mix the water, orange juice and sugar. Add the cinnamon sticks and orange zest.
- Turn heat to medium-high. Stir mixture frequently until it comes to a boil.
- Once the mixture boils and the sugar has dissolved, remove saucepan from the heat.
- Allow the sugar mixture to cool. It will thicken a bit once cooled.
- Strain mixture to remove cinnamon sticks and any large pieces of orange zest.
- Add cooled sweetener to brewed tea.
ORANGE CINNAMON TEA BLEND
My family always gets homemade gifts from me and they're always expecting new things from me.So I'm on the look for new stuff to make.
Provided by littlemafia
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Put in your tin or jar and label with instructions if giving as a gift.
- Use 1 teaspoon per cup of boiling water and steep 4 to 5 minutes.
- Garnish with orange peel.
Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 2.9, Carbohydrate 11.4, Fiber 6.2, Sugar 0.1, Protein 0.6
CINNAMON ORANGE BLACK TEA RECIPE BY TASTY
Here's what you need: black tea leaves, orange peel, ground cinnamon, hot water
Provided by Mercedes Sandoval
Categories Drinks
Time 30m
Yield 48 servings
Number Of Ingredients 4
Steps:
- Combine the black tea, orange peel, and cinnamon. Store in an airtight container for up to 1 month.
- To brew, steep 1-2 teaspoons of the tea blend in 8 ounces (240 ml) of hot water for 5 minutes. Serve warm or over ice.
- Enjoy!
Nutrition Facts : Calories 1 calorie, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
APPLE CINNAMON ICED TEA RECIPE BY TASTY
Here's what you need: apple, cinnamon stick, lemon juice, apple cider vinegar, black tea
Provided by Dhruv Vohra
Categories Drinks
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Add ¼ apples to an iced tea glass
- Mash the apples and add 1 teaspoon cinnamon sticks
- Add 1 tablespoon lemon juice and 1 teaspoon apple cider vinegar to it
- Drop 1-2 black tea bags in the mixture
- Pour water in it and steep the back tea bags for 5-10 minutes and then remove them.
- Strain the iced tea and serve it chilled
- Enjoy!
Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, Sugar 4 grams
CINNAMON AND ORANGE "TEA"
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.
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