Spiced Jasmine Tea Recipes

SPICED TEA MIX

Steps:

• In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).

SPICED TEA

Steps:

• In a large kettle or Dutch oven over medium heat, bring 1 qt. of water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Remove tea bags. , Place cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string (or, if desired, place loose spices in pan and strain tea before serving). , Place the cheesecloth bag in pan; add the concentrates, sugar, tea and remaining water; bring to a boil. Boil, uncovered, for 6 minutes. Serve hot.

SPICED TEA MIX

Steps:

• Combine iced tea mix, orange flavored drink mix, ground cinnamon, and ground cloves. Store in an airtight container.
• To serve, stir 1 1/2 teaspoon mix into 1 cup hot water.

JASMINE TEA RECIPE

Steps:

• Boil water. If using an electric kettle with a temperature setting, set it to 175 degrees F. If boiling water on the stovetop, let it come to a simmer, then turn off the heat.
• Heat a little more water than needed so that it can be used to warm up the teapot.
• Pour some hot water into the teapot and swirl it around a bit. Discard the water.
• Put jasmine tea into teapot and add hot water.
• Cover teapot and steep for 3 minutes.
• Strain jasmine tea leaves and pour hot tea into a teacup.
• Serve and enjoy.

POSH JASMINE ICED TEA

Steps:

• In a large, glass heatproof pitcher, steep the tea bags in the boiling water. Add the cinnamon bark and star anise and let it infuse for 5 minutes.
• Strain the steeped tea, and then stir in the honey and mix well. Cool the tea to room temperature, and then chill in the refrigerator for 1 hour.
• When ready to serve, stir in the apple juice. Pour into glasses topped with some ice cubes, or pour over scoops of sorbet. Tumble in the fresh fruit and garnish with mint sprigs and lemon slices. Serve with fun straws.

JASMINE TEA GANACHE

Steps:

• Chop the chocolate into small pieces approximately 3/8-inch.
• Boil together the cream and light corn syrup. Add the jasmine tea and simmer for 1 minute. Strain the tea and pour over the bittersweet chocolate and milk chocolate. Mix the ingredients only enough to incorporate. Allow to cool to 90 degrees and stir in the rum. Pour into a shallow dish that has been lined with waxed or parchment paper. The filling should be 5/8 inches thick. Allow to cool overnight or until firm, covered in refrigerator. Cut into squares.

JASMINE TEA CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Using a Bounty® paper towel, grease a 12-cup Bundt pan with 1 tablespoon butter.
• In a small saucepan, combine the jasmine tea leaves and milk. Bring to a gentle simmer over medium-low heat, being careful not to scald the milk. Remove the pot from the heat and let steep until cool, about 30 minutes. Strain the tea leaves from the milk and discard the leaves.
• In a medium bowl, whisk together the flour, milk powder, salt, baking powder, and baking soda.
• If your brown sugar has hardened, place the sugar in a small, microwave-safe bowl and place a damp Bounty® paper towel over the top. Microwave in 20-second intervals until sugar has softened, being careful not to melt the sugar.
• In a large bowl, combine the brown sugar, remaining 1 cup butter, and the vanilla. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing completely between each addition.
• Add half of the dry ingredients and mix until just combined. Add 1 cup of the jasmine milk, reserving the remaining ¼ cup, and mix until just combined. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
• Spoon the batter into the prepared Bundt pan. Tap the pan on the counter 3-5 times to release any air bubbles.
• Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let cool slightly, about 10 minutes, then invert onto a serving platter.
• Meanwhile, whisk together the remaining ¼ cup jasmine milk and the powdered sugar until smooth.
• Pour the glaze over the cake and garnish with edible flowers.
• Slice and serve.
• Enjoy!

JASMINE TEA RICE

Steps:

• Bring 2 1/4 cups water to a boil in a medium saucepan. Remove from heat, and add tea; cover, and let steep 5 minutes. Strain; discard tea leaves, and reserve brewed tea.
• Return brewed tea to saucepan; add salt. Bring to a boil over medium-high heat. Add rice; cover, and reduce heat to low. Cook until tea has been absorbed and rice is tender, about 15 minutes. Fluff with a fork. Serve immediately.

JACK AND JILL'S ICED JASMINE TEA

Steps:

• Bring 10 cups water to a boil in a large saucepan. Place tea bags in a large heatproof container. Add boiling water, and steep for 3 minutes. Remove tea bags. Let cool completely.
• Meanwhile, bring sugar and remaining 1/2 cup water to a boil in a small saucepan, stirring, until sugar dissolves. Let cool completely.
• Stir together tea and 3/4 cup simple syrup, plus more if needed, depending on desired sweetness. Refrigerate for at least 1 hour. Divide among ice-filled glasses.

COLD BREWED JASMINE ICED TEA

Steps:

• In a large pitcher combine the tea and water. Mix the sugar or honey with about a cup of hot water so that it dissolves and will mix with the room temperature water. Add the sugar/ hot water mixture to the pitcher. Put the pitcher in the refrigerator (preferably before you go to sleep) and let the tea leaves soak until morning (9-12 hours). Add lemon to taste and then pour the tea through a strainer so as to catch the tea leaves before serving.

SPICED JASMINE TEA

Steps:

• Combine the milk, cinnamon stick, and cloves in a saucepan and simmer over the low heat for 1 to 2 minutes, stirring occasionally. Pour the tea into the saucepan and stir to mix all the ingredients together. Remove the cinnamon stick and cloves to pour the tea into 2 cups. Add sugar, if desired.