Chai Tea Punch

I love Chai Tea on a cold day. We have a Tassimo which I use to make Chai Tea Latte's.

I found this awesome recipie on BetterHomeGarden. I choose to add some Bailey's but do as you wish ;)

Makes: 10 servings
Serving size: 6 ounce

Prep: 10 mins Chill: 4 hrs to 24 hrs

Ingredients:

• 1 32 ouncecontainerchai tea concentrate (black tea)
• 1/2 cupsugar
• 8 inchesstick cinnamon
• 1/4 cupfresh basil leaves, torn
• 1 medium lime or lemon, sliced
• 1 medium orange, sliced
• 1 32 ouncebottleclub soda, chilled
•  Ice cubes
• Cinnamon sticks (optional)
• Sliced orange, lime, and key limes (optional)
• Whole basil leaves (optional)

Directions

1. Pour chai tea concentrate into a large container or pitcher. Stir in sugar. Add 8 inches stick cinnamon, torn basil, sliced lime, and sliced orange. Cover and chill 4 to 24 hours.

2. Strain mixture, discarding solids. Just before serving, slowly add club soda to chai mixture. Serve over ice cubes. If desired, garnish with additional cinnamon sticks, citrus slices, and whole basil leaves. Makes 10 (6-ounce) servings.

Nutrition Facts (Chai Punch)

• Servings Per Recipe 10,
• Calories 100,
• Carbohydrate (gm) 25,
• Sugar, total (gm) 24,
• Sodium (mg) 26,
• Potassium (mg) 2,
• Percent Daily Values are based on a 2,000 calorie diet

Iced Teas

http://www.bhg.com/recipe/drinks/minted-iced-tea/

Ingredients

• 7 cupswater
• 2 cupssugar
• 8 tea bags orange pekoe tea
• 8 sprigsfresh mint
• 8 cupscold water
• 2 cupsorange juice
• 3/4 cuplemon juice
• Ice cubes
• Fresh mint sprigs (optional)

Directions

1. In a large saucepan combine the 7 cups water and 2 cups sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Add tea bags and 8 mint sprigs; cover and let stand for 5 minutes. Using a slotted spoon, remove tea bags and mint sprigs; discard.

2. Transfer tea to a heatproof 1-1 /2- to 2-gallon bowl or container. Add the 8 cups cold water, orange juice, and lemon juice. Cover and refrigerate at least 4 hours or up to 2 days. Serve tea over ice and garnish with additional mint sprigs. Makes 16 to 18 8-ounce servings.

AND STRAWBERRY - -

http://www.bhg.com/recipe/drinks/strawberry-iced-tea/

 

Ingredients

• 2 poundsfresh strawberries or two 16-ounce packages frozen unsweetened whole strawberries
• 1 cuppacked brown sugar
• 1 cupwater
• 2 lemons
• 3 tablespoonssnipped fresh rosemary (optional)
• Ice cubes
• 1 recipe Iced Tea (see Recipe Center) or one 1-liter bottle club soda, chilled
• Fresh strawberries (optional)

Directions

1. In a large saucepan combine fresh or frozen strawberries, brown sugar, and water. Cook and stir over medium heat until sugar dissolves.

2. Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover; cool to room temperature.

3. Press mixture through a fine mesh sieve; discard solids (you should have about 1 quart syrup). To serve, fill glass with ice. To each glass add 1/2 cup Iced Tea and syrup to taste (about 1/2 cup). Garnish with fresh strawberries. Makes about eight (8-ounce) servings.

Halloween Howler

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