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Peach Texas Tea

1. Bring 3 cups water and the ginger to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool; discard ginger. 2. Put the tea, peach nectar, t

Chai Toddy

Bring chai tea concentrate and milk to a simmer over medium-low heat. Stir in star anise to flavour. Remove from heat. In a mug add brandy and butterscotch liqueur. Pour chai tea mixture into a mug. Stir slightly and dust with crushed biscuit. Reci

Chai Latte

Pour the milk into a small pot, add the cloves, green and brown cardamom pods, cinnamon sticks, sugar, tea leaves and ginger, and bring to a simmer. Turn the heat to low and simmer for 10 minutes. Strain into a 2-cup measure and, using an electric mi

Hot spiced cider tea

1) Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. 2) Transfer the spices to a medium saucepan, add the ginger and citrus peels. Add the water. Bring t

Mattia Pastori's Perfect TTT

Smoke the tea using a chef’s smoking gun to scent the glass. Pour the Tanqueray No. Ten into a tall glass with ice. Add the tonic to taste. Garnish with grapefruit peel. Recipe courtesy of: Mattia Pastori, Bamboo Bar, Milan. Mattia Pastori represe

Varun Sudhakar's AB Cocktail

Pre-prepare the tea reduction by infusing loose Darjeeling tea in freshly boiled water. Simmer to reduce and add sugar to taste, double strain and allow to cool. Smoke a Martini glass with cinnamon. Add ice, sugar syrup, lemon juice, the tea reducti

Earl Grey Milk Tart

For the pastry: 1. Mix the flour and icing sugar together in a bowl. Add the diced butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. 2. Make a well in the centre of the flour mixture and add the egg. Mix

Non-Alcoholic Sangria

Mix the liquid ingredients, add the fruit, mint leaves and ice. Serve.

Green Tea, Almond Smoothie

1. Steep the teabag in the boiling water for 4 minutes, remove the bag and chill the tea. Make this ahead and keep in the fridge. 2. Put all the ingredients into a blender, liquidiser or nutribullet and blend till smooth. Drink immediately or chil

The Earl

Infuse the loose leaf earl grey tea into a 750ml bottle of gin, shake and leave for exactly two hours then strain. To make the cocktail: 1. Fill a cocktail shaker with ice. Add the ingredients and shake. 2. Strain into a teapot packed with ice a

Chai

1) In a medium pan, bring the water, all of the spices and the ginger to a boil over medium heat. Turn off the heat and allow it to steep for 15 minutes. 2) Bring the mixture back to a boil, then add the tea. Turn the heat off, and allow it to steep

Pearl tea

1) Fill a large saucepan with 1.65L of water and add the pearl tapioca. Bring to the boil, over a medium heat, then cover and cook for 16 minutes. Turn off the heat and allow to sit another 15 mins, covered. 2) Meanwhile, make the spiced simple sy

Refrigerator-brewed Sweet Iced Tea

Fill a large pitcher with 2.25L cold water. Quarter the orange, squeeze juice into pitcher as well as adding the peels. Pit and cut plums into wedges and add to the pitcher. Cut the strings off the tea bags and mix the bags into the liquid. Let tea s

Squab with cherries and foie gras

For the squab: 1) Remove the breasts and legs from the squab. Crush the garlic and bay leaves, and mix together in a large bowl with the salt. Pack the squab legs in the salt mixture and cure for 30 mins. Rinse under cold water. Put the legs and duc

Sweet tea-brined fried chicken on a biscone

Brined chicken: 1) Bring the cold water to a hard boil and remove from the heat. Add the tea bags and steep for 5 minutes. Remove the tea bags and add the sugar; stir until dissolved. Add the lemons and salt; stir to dissolve. Put in a nonreactive bo

Kester Blake's Rose Label

Brew the green tea and allow to infuse with rosebuds. When cool, shake together the first four ingredients. Spray a rocks glass with orange bitters. Add ice to the glass and then pour in the cocktail. Garnish with citrus zest. Recipe courtesy of:

Rooibos Smoked Snoek

First make a salt cure for the fish. In a blender blitz together the salt, sugar, lemon peel and rosemary. Coat the flesh of the fish in the mixture and place in the fridge for 20 minutes. Line a wok with kitchen foil and put a handful of hay on to

Fruit Antipasti

Honeydew Blueberry with Lime Stir honey, lime zest and juice to blend. Slice honeydew as thinly as possible. Arrange melon and berries in a bowl or on a platter and spoon honey mixture over. Grapefruit Watermelon with Rooibos Tea Peel gra

Zingertini

1) Steep the tea bag in the vodka for 5 minutes. After steeping, remove the tea bag and squeeze. Discard the tea bag. 2) In a shaker filled with ice, combine the vodka mixture and orange liqueur. Shake well and strain into a martini glass. Garnish

Green tea couscous

1) Heat the olive oil in saucepan over medium heat and add the spring onions. 2) Season with salt and pepper and saute for 2 to 3 minutes. 3) Add stock and bring to the boil, secure tea bag to handle of the pot, and let steep for 1 minute. 4) Remo

Julip sweet tea

1) Bring the water to a boil. Once water is boiling, remove the pan from the heat, add the sugar and six tea bags, and allow to steep. 2) Fill each glass with crushed ice to the top and stuff with mint sprigs. Pour in a shot of bourbon whisky, fil

Chai's big bite cocktail

1) Fill a blender with ice, pour in the coffee liqueur, Irish cream, vodka, chai and milk and blend thoroughly. Pour into tall iced tea glasses. 2) Garnish the top of each drink with shaved chocolate, freshly grated nutmeg and a mint sprig.

Creamy Pistachio Lollies

1) In a small saucepan over medium heat, bring evaporated milk to a simmer until small bubbles form around the circumference of the pot. Meanwhile, snip the tops of the tea bags and add to the milk. Whisk in cardamom. Once the milk is simmering, turn

Ginger-tea lemonade

In a small saucepan, bring the water to a boil over high heat. Remove the pan from the heat and add the tea bags. Stir and set aside for about 20 minutes to to cool down to room temperature. Remove the tea bags and discard. Add the Ginger Simple

Lowfat green tea, honey and nutmeg smoothies

1) Place all ingredients in a blender and puree until smooth. Pour into individual glasses and drizzle honey on top of each milkshake to finish.2) Serve immediately.

Chai ice tea

1) Bring 1 litre of water to a boil in a medium saucepan. 2) Remove from the heat, add the tea bags and let steep for 5 minutes. 3) Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice.

Herbal iced tea

1) Steep the 8 tea bags in the boiling water for about 10 minutes. Discard the tea bags. 2) Combine the tea with the apple juice and refrigerate until cold. Serve over ice.

Lemon-ginger iced tea with berry cubes

1) Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze. 2) Place honey, 480ml water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for

Mint iced tea

1) Brew tea in boiling water, letting steep for 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. 2) When sugar is dissolved, drop

Raspberry iced tea punch

1) Fill a large pitcher with the nectarines, raspberries, lemon and mint. Add your tea and let sit for about 5 minutes to infuse.2) Once you're ready to serve add the sparkling white wine. Pour in glass with ice. Garnish with mint.

Arnold Palmer sangria

1) Combine the tea, lemonade and wine in a large pitcher. Taste for sweetness and add simple syrup, if needed. 2) Add the orange, lime slices, lemon slices and strawberry and blackberries. 3) Cover and refrigerate for at least 2 hours and up t

Arnold Palmer

For the tea: 1) Tie the tea bags together attach to the handle of a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set aside to steep for 5 minutes. For the simple syrup: 1) Add the sugar and water to a medium

California iced tea

1) Steep the 4 tea bags in 1L of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool. 2) Combine the lemon juice, sugar and 1L of cold water in a large pitcher. Add the tea and lemon slices and serve over ice.

Chai yai yai

1) Brew tea in 240ml of hot water for three to four mins.Remove tea bag.2) In a saucepan, combine the tea mixture and milk and simmer, stirring occasionally.3) Pour into a coffee mug. Add bourbon, amaretto and Grand Marnier. Stir briefly.4) Stud lemo

Flying Eagle Iced Tea

In a small saucepan, make a simple syrup by bringing the lemon juice and sugar to a boil over medium heat. Cook the syrup until the sugar is dissolved. Remove from the heat and cool. In a large pitcher, mix together the mint leaves, simple syrup, i

Iced tea with grenadine

In a large lidded jar (or other transporting container), mix together the tea, lemon juice, and grenadine. Pour over ice when ready to serve.

Mango ice tea with gin

1) Add the tea, mango juice, gin and simple syrup to a pitcher. Stir and refrigerate until chilled. 2) Serve in glasses filled with ice and garnish with fresh mango slices and mint.

Mint tea

1) Bring the water to a boil. When it's boiling, add the sugar and stir until dissolved. Turn off the heat. 2) Drop the tea bags and the orange peel into a teapot. Rip the mint leaves and drop them in too. Pour the water into the teapot, put the lid

Peachy green tea cooler

1) Bring 1 1/2 litres cold water to a boil. 2) Place teabags in a saucepan. Slice the peaches and place in a saucepan. Pour boiling water over the peaches and teabags. Steep for about 5 minutes. 3) Strain the tea into a heat-safe pitcher and rese

Orange spiced chai

1) In a medium saucepan, over medium heat, add the water, cloves, cinnamon sticks and cardamom. Bring to a boil, then remove from the heat and cover. Allow to steep for 10 mins. Strain the liquid, return it to the pan and reheat. Add the black tea ba

Thai iced tea

1) Bring water to a boil in a medium saucepan. Reduce heat and place all ingredients into the pan to infuse for about 10 minutes. 2) Remove from heat and let cool. Fill glass with ice and pour tea about 2/3 full then pour sweetened condensed mil

Thai iced tea

1) Bring the water to a boil in a medium saucepan. Reduce the heat and place all of the ingredients into the pan to infuse for about 10 minutes. Remove the pan from the heat and leave to cool. 2) Fill four glasses with ice. Fill to two-thirds full w

Tea time flip

For the infused gin: 1) Put the gin and earl grey tea in a non-reactive container; stir to combine. Cover and set aside to steep for 1 hour. 2) Strain without pressing down the leaves. The infused gin will keep, covered, for up to 3 weeks. For the

Tailgate sweet tea

1) Combine all the tea ingredients in a large pan over a medium heat. The bicarbonate of soda will darken the syrup and reduce the bitterness. 2) Bring the mixture to the boil, stirring to dissolve the sugar and extracting as much tea as possible.

The jd

1) Combine all the liquid ingredients in a large pitcher and stir to combine well. 2) Serve in ice-filled glasses and garnished with mint sprigs. A viewer, who may not be a professional cook, provided this recipe. the food network kitchens chefs hav

The monsoon

1) In a large glass pitcher, combine some crushed ice, unsweetened tea, vodka, sugar cane juice, lime juice and a few mint leaves. 2) Put the brown sugar in a shallow bowl or plate. Dip the rims of 4 glasses into a shallow bowl of water, then press

Masala Tea

Add hot water to a saucepan. Turn the heat on low and add the tea, bay leaves, cinnamon stick, cardamom, cloves, peppercorns and ginger. Allow the mixture to steep for around five minutes. If you like strong tea, allow it to steep for a further five

Jasmine-Lemon Ice Tea

Recipe Courtesy Ching-He Huang, 2010 With a vegetable peeler, remove the zest of the lemon in strips, and then juice the lemon. In a large heat-resistant pitcher, mix all ingredients together except for the mint and steep 10-15 minutes

Posh Jasmine Iced Tea

In a large glass heatproof pitcher, steep the tea bags in boiling water. Add the cinnamon bark, star anise and let it infuse for five minutes. Strain the steeped tea and then stir in the honey and mix well. Cool the tea to room temperature then ch

Salmon and Duck Ceviche

For the Dipping Sauce: 1. Pound together ginger and palm sugar to create a paste like consistency, then add sesame oil and tamarind paste. 2. Then, add the soy sauce and fish sauce and stir well and transfer to a bowl to dip in. For the Duc

Tea smoked chicken

1) Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken th

Oolong Tea Smoked Salmon with Kohlrabi and Apple Remoulade

To smoke the salmon, place a sheet of foil in the bottom of a metal steamer. Add the rice, tea, sugar and heat. Lightly oil the top half of the steamer and place the salmon pieces inside. Once it is smoking, cover with a lid and smoke for 3 minutes.

Magical Chicken Ginseng Soup

Brew the ginseng tea by mixing together the boiling water and the ginseng sachets until dissolved. Set aside. Rinse the chickens with cold water. Place two garlic cloves, one date, one piece of ginseng, a chestnut, and 2 tablespoons of rice into

Vegan Basil Pesto

Add the basil, almonds, pistachios, tea, garlic, 3/4 teaspoon salt and lemon zest to a food processor. Cover and pulse a few times.Drizzle in the oil while pureeing; continue to process until the mixture makes a coarse pesto. Add salt to taste.Copyri

Earl Grey Tiramisu Torte

1. For the steeped Madeira (to be used as a flavor-builder for the other tiramisu components), heat the Madeira on low heat with the tea bags and lemon peel and let steep on low heat for about 15 minutes, to extract the flavor. Remove the tea bags an

Arnold Palmer cupcakes

Cupcakes: 1) In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15-20 minutes. Remove and discard tea bags. Let milk cool. 2) Preheat oven to 180C/Gas 4. Line two muffin tins

Green Tea Chiffon Cake

1. Preheat oven to 180°C. Lightly brush just the bottom of an angle food cake mold with oil. Do not oil the sides. 2. Dissolve the matcha in the hot water in a heat-proof bowl or cup. Set aside and let cool to room temperature. 3. In a l

Earl Grey Cupcakes with a Taste of Pimms

Preheat oven to 180degreesC. Line a mini cupcake or muffin tray with 24 mini cupcake liners or a regular-size cupcake or muffin pan with 9 cupcake liners. In the bowl of an electric stand mixture, with a paddle attachment, cream the butter, sugar an

Spicy Devils on Horseback

Pour 75ml boiling water over the tea bag and add the chile de arbol and allspice. Let the tea infuse for 2-3 minutes before removing the tea bag and allowing the mixture to cool, but leaving in the spices. When cool, add the prunes and brandy and lea

Ginger Tea and Lemon Poached Pears

Bring water to just below a simmer in a large saucepot and add tea, lemon zest, lemon juice and ginger, and let gently simmer 1 minute. Add sugar and honey and return to a simmer.

Chocolate Pots

1. Start by mixing the Armagnac with the orange syrup and orange zest. Bring to the simmer and add the prunes. Leave to soak overnight until the prunes are fully plumped up. 2. To make the chocolate pot, melt the chocolate in a glass bowl over a

Earl Grey Crème Brûlée

1. Preheat the oven to 140°C. Bring the cream and tea bags up to heat and as soon as it starts to simmer, take it off the heat and leave it to infuse for 5 to 10 minutes. 2. Whisk together the egg yolks and sugar, then pour on the infused cream, c

Herbal Chicken Salad Sandwiches

Bring 4 cups of water to a boil in a large saucepan. Turn off the heat, add the tea bags and let steep for 5 minutes.Remove the tea bags and bring back to a rolling boil. Stir in 1/2 teaspoon salt and the chicken. Cover, reduce the heat to low and p