Best Anise Tea Recipes

CINNAMON ANISE TEA

Steps:

• In a small saucepan, combine all ingredients, except tea bags, and bring to a boil.
• Allow to simmer for three minutes.
• Strain.
• Pour liquid into serving cups with one tea bag and allow to steep for three minutes or to desired strength.
• Serve hot.

GINGER-ANISE TEA WITH LEMON AND HONEY

Steps:

• Bring all the ingredients to a boil in a small pan then let simmer for about 5 minutes. Pour through a strainer into a mug. For me this ends up making either a little more than one mug or enough for two small mugs.

TRADITIONAL THAI ICED TEA WITH STAR ANISE

Steps:

• Bring 1/2 gallon of cold water to a boil. Add 8 finely crushed star anise pods, 1 teaspoon orange blossom water, the scrapings of 1 vanilla pod or 1 tablespoon vanilla extract, a pinch each of ground cloves and ground cinnamon, and 1/2 cup Chinese black tea leaves.
• Boil for 3 to 5 minutes, stirring occasionally. Remove from the heat and stir in 1 cup sugar and a few drops of red food coloring (optional, though traditional). Cover, steeping until tepid.
• Strain & place in the refriderator for a few hours to really chill.
• Pour the tea over plenty of crushed ice. Top with half-and-half or sweetened condensed milk.

ANISE TEA (SHAI MA YANSOON)

Steps:

• Combine ingredients into a teapot and bring to a boil.
• Once boiling point is achieved, let boil for 5 minutes.
• Pour into your favorite tea cup and enjoy!

ROOIBOS ANISE TEA

Steps:

• Assemble all the ingredients and place in a tea ball. Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later. Note that food.com has forced me to list the rooibos as "rooibos tea bags" but I used loose leaf tea.
• Place tea ball in hot water and steep for 10 minutes.

SHY MI YANSOON - ANISE TEA RECIPE

Steps:

• Add anise seeds to 2 cups boiling water
• Place 2 tea bags into 2 cups boiling water
• *Steep both for 12 minutes and strain anise liquid into tea water
• Each cup - garnish with walnuts.

SHY MI YANSOON - ANISE TEA

Steps:

• 1. Add anise seeds to 2 cups boiling water
• 2. Place 2 tea bags into 2 cups boiling water
• 3. Steep both for 12 minutes and strain anise liquid into tea water
• 4. Add almonds to each cup if desired.

CINNAMON ANISE ICED TEA

Steps:

• Place cool water in a pot with a lid large enough to hold the water with good head space above the water level.
• add the tea bags, cinnamon and anise to the pot.
• Cover and bring it just to a boil. If you let it boil for more than a few seconds (no more than 5) it tends to become strong and acidic boiled longer.
• Remove the covered pot (leave lid on) and let it cool to room temp. Remove the tea bags at this point or earlier for a less strong tea . The cinnamon and anise may be removed (don't toss out, they can be used several times!) or left in to continue adding flavor to the tea.
• Add ice to a tall glass or glasses if your making more than 1 serving. Pour the tea and sweeten to your liking. Enjoy.

ITALIAN ANISE TEA BISCUITS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix the first 6 ingredients with a mixer until light and lemony in color, then add flour 1 cup at a time (I can usually get the first 4 cups with a stand mixer) remove the dough from the bowl onto a lightly floured surface and kneed in enough flour that the dough is similar to play-dough in texture (not soft or moist but not dry either, should be just enough that it doesn't stick to the counter). Roll into long snake like logs about a half inch in circumference and cut at an angle into inch long pieces. Place on cookie sheet lined with parchment or wax paper and bake around 14 minutes until bottom is golden brown (some of the tops of the cookies will crack when baking). Mix together the lemon zest and milk and microwave about 30 seconds and mix in the powdered sugar, reheating as necessary until you get a good icing consistency. Brush icing on cookies and sprinkle with the sprinkles before the icing dries.

CINNAMON ANISE TEA

Steps:

• In a small saucepan, combine all ingredients, except tea bags, and bring to a boil.
• Allow to simmer for three minutes. Strain.
• Pour liquid into serving cups with one tea bag each and allow to steep for three minutes or to desired strength.
• Serve hot.

ANISE TEA

Steps:

• Combine all ingredients in a small jar.
• Seal Jar.
• To make Tea: add two teaspoons of tea mix to a cup of boiling water.
• Let steep for 5 minutes, strain and sweeten to taste.

TEA AND ANISE-FLAVORED CHICKEN LIVERS

Steps:

• Lightly rinse the chicken livers, drain thoroughly and separate the lobes.
• Heat two quarts of water until boiling and blanch the livers for about two minutes. Drain.
• In a heavy saucepan combine the remaining 1 1/2 quarts of water with the tea leaves, rice wine and soy sauce. Lightly smash the anise and ginger root with the side of a cleaver and add them. Simmer this mixture for 20 minutes.
• Add the chicken livers and once the mixture returns to a simmer cook for 15 minutes. Remove from heat and allow the chicken livers to cool in the liquid.
• Remove the cooled livers from the cooking liquid and slice them thin. Serve cold or at room temperature on slices of toast or in a salad.