Tea Travels!™...Holiday Tea Blend
by Ellen Easton ©2005 - All Rights Reserved


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Photo By Ellen Easton ©2007 - Hand Decorated Sugars By Reva Paul ©2007 - Candied Ginger By Gingerpeople ©2007 - All Rights Reserved

This delicious holiday tea will be a welcome addition to any holiday party menu, tree trimming, or even wrapped to be given as a gift.

cup of tea and candiedf orange rind

Check out more of Ellen Easton's Tea Travels™ articles and recipes.

Learn about the History of English High Tea and more delicious Afternoon Tea and High Tea Recipes.
 



Ellen’s Holiday Tea Blend

Recipe Type: Afternoon Tea and High Tea, Tea Travels
Yields: makes 20 cups of tea
Prep time: 20 min


Ingredients:

2 ounces Darjeeling black tea
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2
teaspoon ground cloves
1/4 cup currants/raisins
1/4
teaspoon ground ginger
1/4
teaspoon ground nutmeg
2 tablespoons orange zest (rind), grated*
1
teaspoon vanilla powder or pure vanilla extract

* 1 orange = 2 tablespoons grated zest.


Preparation:

Place tea, cinnamon, cardamom, cloves, currants/raisins, ginger, nutmeg, orange zest, and vanilla powder in a bowl and mix together. NOTE: If using vanilla extract blend well through dry ingredients, allowing the entire mixture to dry.

Mixture will yield 20 cups of tea.


Making Tea:

  • Use one teaspoon of tea mixture per each 6-ounce cup of tea. One heaping teaspoon of tea mixer per #2 T-sac may be used per 2 to 3 cup tea pot. One prepared tea bag containing leaf tea will brew 2 to 3 cups of tea.
     
  • Preheat a teapot or "hot the pot" by rinsing it out with hot water. By insulating the teapot, it keeps the tea hot during the brewing process.
     
  • Bring the fresh cold water to a full rolling boil. Remove from the heat quickly as to not allow the oxygen to escape from the water. Water that has been reheated gives tea a flat taste. Only boiling water can extract the full flavor and benefit from the leaves.
     
  • Use one teaspoonful of tea mixture or one tea bag per cup (6 ounces) of water. Pour boiling water over the tea.
     
  • Let steep for 7 to 10 minutes. Do not judge the strength of your tea by its color. It takes time for the leaves to unfold and release their flavor. If you prefer your tea less strong, add hot water after the brewing period. Always decant the tea before serving.
     
  • If Chai is desired add warmed milk to taste.


Tea Enhancers:  Sugar, Honey, Candied Ginger, or Orange Rind

 




ELLEN EASTON, author of AFTERNOON TEA...TIPS, TERMS and TRADITIONS, Manners Do Matter™ and Good $ense For $uccess™ (RED WAGON PRESS), is a consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is speaker and designer of related products to the hotel, food service, retail, and special event industries.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

AFTERNOON TEA...TIPS,TERMS and TRADITIONS By Ellen Easton
72 pages of how to’s, history, etiquette and FAQ about afternoon tea, serving styles and more. 

 

TEA TRAVELS™FOR THE HOLIDAYS By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template & secret sources.
 

Each 5 x 7 paperback book fits into an A-7 envelope for easy mailing, great gift or party favor item. Each book is $20.00 post paid. Continental US Only. Final sale. (Wholesale and Fundraising accounts are welcome. Call for Special Prices) Please include your name, address and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256

TEA TRAVELS™, Wishing You Happy TEA TRAVELS!™ and Good $ense For $uccess™ are the trade marked property of Ellen Easton/RED WAGON PRESS.