1-27 of 27 recipes
Amaretto Tea recipe
6 oz hot tea
2 oz amaretto almond liqueur
1 1/2 oz chilled whipped cream

Pour hot tea into a pousse cafe glass, using a spoon in glass to prevent cracking. Add amaretto, but do not stir. Top with chilled whipped cream and serve.

5% (10 proof)
Serve in: Pousse Cafe Glass

Artillery Punch recipe
1 qt strong black tea
1 qt rye whiskey
1 bottle red wine
1 pint Jamaican dark rum
1/2 pint brandy
1 jigger benedictine herbal liqueur
1 pint orange juice
1/2 pint lemon juice

Combine all the ingredients in a large punch bowl with a block of ice. If found too dry, sugar syrup may be added. Decorate with twists of lemon peel.

18% (36 proof)
Serve in: Punch Bowl

Blueberry Tea recipe

Mix amaretto and grand marnier in a brandy snifter or glass. Add hot tea to taste.

Serve in: Brandy Snifter

Blueberry Tea #2 recipe

Pour amaretto and grand marnier into a glass. Add hot tea, and serve immediately.

8% (16 proof)

Bourbon Slush recipe
7 cups water
3 cups bourbon whiskey
12 oz frozen lemonade
6 oz frozen orange juice
1 1/2 cups sugar
2 cups strong tea

Mix all ingredients a day ahead and place in freezer. When ready to serve, take out of freezer and put desired amount in blender for a second or put in a bowl and mix till it is semi-liquified. Serve in old-fashioned glasses.

7% (14 proof)
Serve in: Old-Fashioned Glass

Brian's Belief recipe
1 1/2 oz anejo rum
1/2 oz dark creme de cacao
1/2 oz lemon juice
2 tsp superfine sugar
4 oz cold tea

In a shaker half-filled with ice cubes, combine the rum, creme de cacao, lemon juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Top with the tea and stir well.

10% (20 proof)
Serve in: Highball Glass

Colonial Boy recipe
3/4 oz Irish whiskey
1 dash Angostura® bitters
5 oz hot black tea
1 tsp sugar

Pour whiskey, bitters and tea into a heat-proof cup. Sweeten to taste, and serve.

5% (10 proof)
Serve in: Cup

Cranberry Tea Hot Punch recipe
8 bags tea
4 cups boiling water
2 cups unsweetened cranberry juice
2 cups apple cider
1/2 cup brown sugar
1 cinnamon stick
1/2 tsp ginger
4 cloves

Make strong tea with the teabags and boiling water. Add cranberry juice, apple cider, brown sugar, and spices. Stir until the sugar dissolves. Garnish with orange slices, and serve.

Fireside Tea recipe
1 oz dark rum
5 oz hot black tea
1 lemon wedge
1 cinnamon stick
1 tsp sugar

Pour tea into a heat-proof goblet, and sweeten to taste. Add rum, wedge-shaped slice of lemon, and a cinnamon stick. Serve.

6% (12 proof)
Serve in: Wine Goblet

Gunfire recipe
1 cup strong black tea
1 shot Bundaberg® dark rum

Pour one cup of strong black tea, add rum and stir.

4% (8 proof)
Serve in: Coffee Mug

Herbal Flame recipe

Pour hot damn 100 into the bottom of a jar or regular glass. Fill the rest of the glass with sweet tea. Stir with a spoon, straw, or better yet a cinnamon stick and leave it in.

Serve in: Mason Jar

Hot Toddy recipe
1 tbsp honey
3/4 glass tea
2 shots brandy
1 slice lemon

Brew tea and fill a tall glass 3/4 full. Mix in honey. Mix in brandy shots. Add lemon slice and enjoy.

Serve in: Collins Glass

Hot-T recipe
1 oz Cointreau® orange liqueur
5 oz hot black tea
1 tsp sugar

Combine in a heat-proof cup, and sweeten to taste. Add a slice of orange, and serve.

6% (12 proof)
Serve in: Cup

Iced Lemonade Tea recipe
10 cups tea
3/4 cup sugar
6 oz frozen lemonade

Mix the sugar and lemonade together in a large bowl. Pour boiling tea over the top, let cool, and serve.

0% (0 proof)

Indian Tea recipe
1 oz gold rum
3/4 oz amaretto almond liqueur
5 oz hot black tea
1 tsp sugar

Gently simmer tea and peel in a small saucepan for 1 - 2 minutes. Add liquors and pour, with peel, into a cup. Serve.

8% (16 proof)
Serve in: Cup

Kurant Tea recipe

Pour absolut kurant into a comfortably big tea-cup. Add hot/very warm apple tea and, if you like, some sugar.

Serve in: Champagne Flute

Masala Chai recipe
2 cups water
3 - 4 tsp tea leaves
1 chunk dried ginger
3 - 4 crushed cardamom pods
3 whole cloves
1 piece cinnamon
1 - 2 whole black peppers

1. Bring two cups of water to the boil. Add all the ingredients (except milk and sugar) and boil again for about 15 seconds. Let stand for one minute.

2. Warm milk in a pot. Filter the above tea into cups. Add milk and sugar and serve.

Masala Chai #2 recipe
1 1/2 cups water
1 cinnamon stick
8 cardamom pods
8 whole cloves
2/3 cup milk
3 tsp tea leaves

1. Put water in a saucepan. Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes.

2. Add the milk and sugar and bring to simmer again. Throw in the tea leaves, cover, and turn off the heat. Sit for 2 minutes.

3. Strain the tea into two cups and serve immediately.

Russian Tea recipe
8 cups water
5 bags tea
1 cup sugar
16 oz orange juice
8 oz pineapple juice
3 tbsp lemon juice
1 tsp cloves

Make tea in the water, and add rest of ingredients. Simmer for at least half an hour, and serve.

Serve in: Cup

Scotch Toddy recipe
1 shot Scotch whisky
1 tbsp honey
1 bag tea
boiling water

In a standard coffee mug put the scotch, honey and tea bag. Pour boiling hot water to fill mug. Steep for about one or two minutes. Then remove and dispose of tea bag.

Serve in: Coffee Mug

Tea Punch recipe
2 parts cold tea
2 parts apple juice
1 part pineapple juice

Combine and serve with ice.

Tea Toddy recipe

Make tea as you usually do. Mix it with the sugar according to taste. Leave room in the cup for a dash of Baileys. Pour the baileys in according to taste, then, if you want, a dash of Whiskey if you want. Not too much though, as the drink won't taste good.

1% (2 proof)
Serve in: Coffee Mug

Tea-riffic recipe
6 oz triple sec
6 oz sweet tea
5 ice cubes
2 lemons wedges

Pour in the 6 oz. of triple sec to the sweet tea and add the juice of 2 lemon wedges to it. Leave lemon wedges in drink then add 5 ice cubes. Stir gently.

15% (30 proof)

Texas T recipe
1/3 bottle gold tequila
1/2 gal sweet tea

Make tea add tequila, and shake.

4% (8 proof)
Serve in: Pitcher

Thai Iced Tea recipe
1/4 cup strong Thai tea
1/2 cup boiling water
2 tsp sweetened condensed milk
ice cubes
garnish with mint

Combine Thai tea (i.e., the powder), boiling water, and sweetened condensed milk, stir until blended. Pour into 2 tall glasses filled with ice cubes. Garnish with mint leaves. Makes 2 servings.

Serve in: Collins Glass

Ugandan Ginger Tea recipe
1 cup milk
1/2 - 1 tsp loose black tea leaves
1 tbsp sugar

Set the milk, tea and sugar to boil. Wash a thumb-sized piece of fresh ginger. Pound until flat, where juice should begin to ooze. Add the ginger to the milk-tea mixture when it begins to boil. Reduce the heat, letting it all simmer for 2-3 minutes.

0% (0 proof)

Voodoo Tea recipe

Pour rum and curacao into a highball glass. Fill with sweetened tea until black, and serve.

Serve in: Highball Glass

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