Best Maple Tea Recipes

TURMERIC AND MAPLE GREEN TEA

Steps:

• Place tea bag and turmeric in a mug; fill with boiling water and let steep 3 minutes. Remove tea bag. Stir in lemon juice, maple syrup, and vinegar; serve.

MAPLE TEA

Steps:

• Pour the tea into a cup. Stir the maple syrup into the tea, top with whipped cream, and sprinkle with cinnamon.

MAPLE ICED TEA

Steps:

• 1. Boil 1 cup of water and steep 4 green tea bags. Add 1/2 cup pure maple syrup and let the mixture steep for 5 minutes.
• 2. Remove tea bags and set tea aside. In a pitcher, combine 6 cups of water, tea and juice of one lemon. Mix well and refrigerate.
• 3. Serve in glasses over ice and garnish with a slice of lemon and mixed fruit, such as grapes or kiwi.

MAPLE GINGER "TEA"

Steps:

• Combine all ingredients except lemon slice in a coffee mug.
• Fill mug with boiling water.
• Dip lemon slice in a few times but do not leave in mug.
• Let steep for about 5 minutes.
• Drink.

CHAI TEA FRENCH TOAST WITH MAPLE CREAM RECIPE - (4.4/5)

Steps:

• In a large bowl, combine the spices (cinnamon, cardamom, allspice, ginger, cloves, and salt) with the sugar and stir until evenly combined and without any clumps. Add the milk, eggs, and vanilla and whisk. Preheat a nonstick griddle on the stovetop over medium heat. Lightly oil the griddle, if desired. Soak a bread slice in the spiced milk mixture and place on the hot griddle. Cook for 2-3 minutes. With a spatula lift a corner of the bread slice to take a peek on the progress. The surface should be turning a nice golden brown in a splotchy pattern. Flip when ready and allow to cook for another 2 minutes, or until the second side is similarly browned. Repeat with the remaining bread slices. (Note: Stir the milk mixture between soakings to keep the spices suspended.) Make Your Own Maple Cream: Prepare an ice bath by filling halfway a pan or heat-safe bowl that matches your saucepan. In a 2- or 3-quart saucepan outfitted with a candy thermometer, bring the syrup (with the salt and oil added) to a boil and allow to cook undisturbed until the syrup reaches 235°F but not a smidgen longer. The syrup will be reduced by about half. Transfer the saucepan to the ice bath ensuring that no water sneaks into the reduced syrup. Leave undisturbed as it cools to 70-75°F; do not stir. Stir the cooled syrup to allow a crystallization process to take place. The maple cream will become lighter in color, opaque, and stiffer in character, yet very spreadable. (We used our stand mixer on lowest speed with the paddle blade. The transformation process took about 20-25 minutes.) Do not stir too much or allow to become grainy, just nicely thick and creamy. Transfer to a clean, lidded jar and refrigerate for up to two weeks. NOTES: From Cookswares: recipe sent in an email. I made this twice in May/June of 2016 and thought it was the best French Toast I had ever had. The smell was amazing! And the taste just as good. I did make the Maple Cream because I had some maple syrup I wanted to get rid of. Although it was good, I wouldn't say it was great. Perhaps I didn't make it correctly. Either way, it was too much work for the end result and I wouldn't bother with it again. Maple syrup would be plenty good.

SWEET TEA-BRINED CHICKEN WITH MAPLE GLAZE

Steps:

• PREPARE chicken.
• STEEP tea bag in water in a large bowl for 5 minutes, covered. Remove tea bag and discard.
• WHISK in sugar and salt until dissolved. Add ice, lime juice, lime halves, and mint; stir. Place the chicken in brine and refrigerate, covered, at least 2 hours.
• BLEND all the dry spices for the rub together. Remove chicken from brine and massage both sides with the rub before grilling.
• Place the chicken skin side down on the grill and set 2, which have been wrapped in heavy duty foil, on top of chicken. Cover and cook (over medium heat) until browned, 5 to 10 minutes. Flip the chicken over, replace the brick and grill 20 to 25 minutes more, or until the internal temperature reaches 155 degrees.
• Glazing: Remove the bricks and glaze every 2 - 3 minutes until 16o degrees. Then take the bird off the grill and let it rest.

MAPLE TEA SCONES

Steps:

• Preheat oven to 375F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart. Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack. Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze. Drizzle or spread glaze over warm scones. Let stand until glaze sets.