Best Christmas Tea Recipes

COUNTRY CHRISTMAS TEA

Steps:

• Pour 8 cups boiling water into a slow cooker. Add 16 chai tea bags; secure the lid with the tea bag tabs hanging outside and steep 10 minutes. Remove the tea bags. Stir in 1/2 cup each spiced rum and vanilla-flavored vodka and 2 cinnamon sticks. Cover and cook on low for 2 hours. Stir in 2 cups sweetened condensed milk; switch to the warm setting until ready to serve. Ladle into mugs and garnish with cinnamon sticks.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

CHRISTMAS TEA RING

Steps:

• Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.
• Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.
• Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.
• Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.
• Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

CHRISTMAS TEA

Steps:

• In a 6-qt saucepan, boil the water, sugar, orange juice, lemon juice, and cinnamon candies.
• Stir and boil until cinnamon candies are dissolved.
• Add the pineapple juice and cranberry juice and cook over medium heat, stirring until the punch is thoroughly heated.
• Serve hot. You can keep it in a hot crock pot for a party.

LIME CHRISTMAS TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the lime zest, lime juice and vanilla. Gradually add flour and mix well. Beat in food coloring. Stir in pistachios. Cover and refrigerate for 4 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, 5 tablespoons water and the meringue powder; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Thin with enough remaining water to achieve desired consistency. Divide in half; if desired, tint 1 portion green. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture. Frost and decorate cookies to resemble snow-covered trees or as desired. Let stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.

MERRY CHRISTMAS TEA

Steps:

• Place ginger and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth; tie with a string to form a bag. Set aside., Place juice and water in a large saucepan. Bring to a boil. Remove from the heat. Add tea bags and spice bag; cover and steep for 8 minutes. Discard tea bags and spice bag; stir in honey. Serve warm. If desired, serve with pomegranate seeds, orange wedges and additional cinnamon sticks.

CHRISTMAS TEA

Steps:

• Mix together.
• Store in air tight container.
• To make one serving: Add 1 heaping teaspoon to 1 cup hot water.

SPICED CHRISTMAS FRUIT TEA

Steps:

• 1. THE PERFECT CUP OF TEA:
• 2. To fully appreciate this tea, it's worth taking the time to make it properly...Use a warmed teapot and add 1 tsp of tea per person....Add freshly drawn, boiled water and infuse for 4-5 minutes.
• 3. It is best served on it's own or sweetened with raw sugar, honey, whipped cream...Garnish with cinnamon stick, candy cane stick, and sprinkle cinnamon or nutmeg on the whipped cream...
• 4. This is an English Tea est. 1886 (Loose Tea)

SPICED CHRISTMAS TEA

Steps:

• 1. Gather all ingredients.
• 2. Pour ingredients into a large bowl.
• 3. Mix well.
• 4. Measure out 2 tablespoons per cup of hot water for tea and enjoy.
• 5. This can be divided into pretty jars and given out as gifts.

CHRISTMAS TEA (PERUVIAN STYLE)

Steps:

• Bring water to a boil in a saucepan. Remove from heat. Add apple and tea bags. Let stand, about 5 minutes.
• Place cinnamon, peppercorns, allspice, and cloves in the coffee filter. Tie securely with kitchen string and add to the saucepan. Steep until flavors combine, about 10 minutes. Discard apple. Steep tea for 5 minutes more.
• Strain tea into serving cups. Add 2 tablespoons anisette liqueur and some sweetener to each cup.

NANNY'S CHRISTMAS TEA RING

Steps:

• Dissolve years in water in large bowl. Wait 5 minutes. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour and beat until smooth.
• Mix in enough remaining flour to make dough easy to handle and not sticky.
• Turn dough onlo lightly floured surface; knead until smooth and elastic, about 5 minutes Place dough in greased bowl, flip dough over so greased side is up.
• Cover dough, and let rise in warm place until doubled, about 1.5 hours. Dough is ready if indentation stays when touched. Punch dough down.
• Roll dough into 15x9 rectangle on lightly foured surface.
• Spread butter/margarine over the rectangle covering the whole surface. Sprinkle with brown sugar, cinnamon and raisins.
• Starting on the long edge, roll dough tightly up. Pinch edge of dough into roll to seal well. Firmly grasp the dough in various spots as needed to even it out (it may be thicker in some spots.).
• Withe sealed edge down, shape into ring on lightly greased cookie sheet, and pinch ends together.
• With kitchen shears or sharp knife make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each cut section onto it's side so pieces kind of overlap.
• Let rise again until double, about 40 minutes.
• Heat oven to 375 and bake until golden brown about 25-30 minutes I fit starts to brown too quickly, cover loosely with foil. When it's done, let cool on wire rack and transfer to large plate or platter.
• While it's cooling mix up the powdered sugar, milk, and vanilla until smooth and desired consistency. Spread over the cooled tea ring. Decorate with Cherries, walnuts, pecans so that each piece of the tea ring has something on it. The cherries are my favorite.

JUST PEACHY SPICED CHRISTMAS TEA

Steps:

• Combine all ingredients in gallon freezer bag and mix thoroughly.
• In cup with boiling water add 1/8 to 1/4 cup mix to your taste and serve.

CHRISTMAS SPICED TEA

Steps:

• Mix together all the ingredients and store in air-tight container. ADD 2 HEAPING teaspoons for each mug of boiling water for tea.

HIGH TEA LEMON COOKIES - CORNSTARCH COOKIES HOW TO MAKE HIGH TEA LEMON COOKIES - CHRISTMAS COOKIE RECIPES

Steps:

• Very important - please read! You must use room temperature butter (not softened or melted butter). I get emails from bakers saying that their cookies turn out all crumbly. It usually turns out that they have not used room temperature butter. I, personally, make these cookie every year for our Spring Teas. The recipe is correct. These cookies are always the favorite at our teas. NOTE: If you live in a high humidity area, check out comments below. See below for butter softening tricks if you absolutely don't have time to bring your butter to room temperature by letting it sit out on the counter for at least 1 hour to overnight.
• ** Yes, this is correct - use 1 1/2 cups cornstarch.
• Preparation:
• Preheat oven to 350 degrees F.
• In a large bowl, beat butter until creamy looking. Add powdered sugar; mix until light and fluffy. Add lemon zest and vanilla extract; beat well. Add flour and cornstarch into butter mixture and mix well until well combined. NOTE: At first the dough will look dry - but don't worry, as the dough slowly comes together as you mix it and the butter melts into the dry ingredients.
• Do not refrigerate this dough, as the butter will harden and make the dough unmanageable for rolling to a ball.
• Using your hands, roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets and bake 15 minutes or until bottoms are light brown. Remove from oven, carefully remove from baking sheet, and cool on wire cooling racks (when warm the cookies are delicate).
• When cookies have cooled, spread Lemon Frosting onto top of cookies.
• Yields 6 dozen cookies.
• Lemon Frosting:
• This recipe makes enough for a double batch of cookies.
• 3 cup butter, room temperature
• teaspoon grated lemon zest
• 3 to 1/2 cup freshly-squeezed lemon juice
• cups powdered (confectioners) sugar
• In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed. NOTE: Additional lemon juice may be needed to get the frosting thin enough.
• NOTE: After making many batches of Lemon Frosting, I now thin the frosting with additional lemon juice or water and dip the top of the cookie into it. This technique is much faster and easier.

HOT CHRISTMAS TEA

Steps:

• In saucepan, bring water to boil. Add tea and spices, cover, and let stand 5 minutes.
• Remove tea bags.
• Stir in sugar, cranberry juice, and wine.
• Return to medium heat and stir until sugar is dissolved and mixture is heated through.
• Serve in cups with fruit slices as garnish.

RUSSIAN TEA CAKES (FAMILY CHRISTMAS RECIPE) [868]

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.