Best Black Currant Iced Tea With Cinnamon And Ginger Recipes
BLACK CURRANT TEA WITH CINNAMON AND GINGER
Wonderful non-alcoholic summer drink, perfect for bbqs and get togethers. I've been making this since it came out in Bon Appetit in the late 90s. Cooking time includes chilling time.
Provided by plannermom
Categories Beverages
Time 2h20m
Yield 1 pitcher, 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 cups water to boil in large saucepan.
- Add tea bags, broken cinnamon sticks, and fresh ginger.
- Remove from heat. Cover; steep 10 minutes.
- Mix in juice concentrate and sugar. Chill until cold.
- Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.).
- Fill 8 wineglasses with ice. Pour tea mixture over.
- Garnish with cinnamon sticks and ginger rounds.
Nutrition Facts : Calories 24.8, Sodium 5.5, Carbohydrate 6.4, Sugar 6.2
BLACK CURRANT TEA
Make and share this Black Currant Tea recipe from Food.com.
Provided by Calee
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a tea cup or mug measure 1oz amaretto and 1/2 oz grand mariner.
- Fill mug with 3/4 cup steeped black currant herbal tea.
Nutrition Facts :
BLACK CURRANT ICE TEA
Steps:
- Bring water to a boil. Steep tea according to package directions. Let cool to room temperature. Pour tea into a pitcher filled with ice. Add flavored syrup and stir.
BLACK CURRANT ICED TEA
Categories Tea Non-Alcoholic Low Sodium Currant Raspberry Lime Chill Gourmet Drink
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- To prepare the tea:
- Put tea bags in a heatproof pitcher.
- In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and remove tea bags. Cool tea and chill, covered, until cold, about 1 hour.
- Stir in syrup and vinegar. Squeeze lime wedges into tea and add wedges. Serve tea over ice in tall glasses.
- To prepare the syrup:
- In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered. Makes about 2 cups.
BLACKBERRY ICED TEA WITH CINNAMON AND GINGER
Any fruit flavored herbal tea bags would work in this. Prep time includes chilling. DO NOT USE BLACK TEA! Herbal tea only. (thanks, Ladypit, for this warning!)
Provided by Outta Here
Categories Beverages
Time P1D
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat water in a large saucepan to just before boiling. Add tea bags, cinnamon sticks and ginger.
- Remove from heat, cover and let steep for about 15 minutes.
- Add cranberry juice and sweetener to taste. Strain tea into a pitcher. Cover and chill overnight.
- Freeze glasses prior to serving. Pour tea over crushed ice and serve garnished with cinnamon sticks.
GINGER CINNAMON TEA
Make and share this Ginger Cinnamon Tea recipe from Food.com.
Provided by janem123
Categories Beverages
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea.
- Add honey or sugar and srain tea through a sieve.
Nutrition Facts : Calories 27.7, Fat 0.1, Sodium 6.1, Carbohydrate 7.2, Fiber 0.2, Sugar 5.9, Protein 0.2
CINNAMON BLACK TEA
This particular recipe is inspired by the Middle Eastern cinnamon tea recipes I've seen on the internet. Those recipes used ONLY cinnamon for the most part, but I felt like this was just a bit too plain, so I added the black tea as a base. Anyway, it's good both hot and iced. Note: I've listed things in teaspoons because this website won't let me list it in parts, but it's technically in a ratio, so you can make whatever quantity you want.
Provided by Feelah_the_tigress
Categories Beverages
Time 15m
Yield 1 serving(s)
Number Of Ingredients 2
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.
- Place tea ball in hot water and steep for 10 minutes.
Nutrition Facts : Calories 13, Fat 0.1, Sodium 0.5, Carbohydrate 4.2, Fiber 2.8, Sugar 0.1, Protein 0.2
BLACK CURRANT TEA ICE CREAM
There's something about the slightly smoky, potent, and fruity flavor of black currant tea that makes it the perfect complement to chocolate (see Perfect Pairings, below). But if black currants aren't your cup of tea, substitute another aromatic infusion, such as Earl Grey, scented with bergamot, or smoky oolong instead.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- Warm the milk, 1 cup (250 ml) of the cream, sugar, and tea leaves in a medium saucepan. Cover, remove from the heat, and let steep at room temperature for 1 hour.
- Rewarm the tea-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Make Black Currant Tea and Chocolate Truffle Ice Cream by adding Dark Chocolate Truffles (page 211), or swirl this ice cream with Fudge Ripple (page 210) to make Black Currant Tea and Fudge Ripple Ice Cream.
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