Best Tea And Honey Crisps Recipes

HONEY TEA LOLLIPOPS

Steps:

• Combine the sugar, honey, glucose and brewed tea in a small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides using a clean brush dipped in water to prevent crystallization. Without stirring, cook until mixture reaches 310 degrees or hard crack on the candy thermometer.
• Spray lollipop molds lightly with non-stick cooking spray. Place lemon rinds and mint leaves in each section. Place lollipop sticks into mold. Remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath. To avoid air bubbles, swirl hot candy syrup in both directions, being careful not to over mix. Pour the syrup into the molds 2/3 of the way full and cool at least 20 minutes. Remove from molds.

HONEY CRISPS

Steps:

• Preheat oven to 400 degrees.
• Cut each tortilla into 6 pie-shaped wedges. Place on an ungreased baking sheet. Bake 8 to 10 minutes, until crisp. Remove tortillas from baking sheet and place on a sheet of wax paper or a serving tray.
• While crisps are baking, combine confectioners sugar and cinnamon in a small bowl or custard cup. Mix well.
• Drizzle 1/4 teaspoon of honey over each hot crisp. Sprinkle with sugar mixture.
• Serve warm.

CHAI HONEY TEA

Steps:

• To make Chai Tea base, in a medium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and allow to steep for 30 minutes. Remove tea bags. Cover and refrigerate Chai Tea base.
• To serve hot: Combine equal parts of Chai Tea base and milk. Heat on stovetop or in microwave.
• To serve cold: Combine equal parts of Chai Tea base and milk over ice cubes.
• Tips: This recipe can be Doubled or trippled easily. Chai Tea base may be stored in refrigerator for up to 1 week.
• For more information and recipes, please visit www.beemaid.com.

HONEY SESAME CRISPS

Steps:

• Preheat the oven to 350 degrees. Line baking sheets with Silpats or parchment paper, and set aside.
• In a small saucepan, combine confectioners' sugar, butter, honey, and orange juice. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute.
• Remove pan from heat, and stir in remaining ingredients. Cool to room temperature.
• Using a 1/2-ounce ice-cream scoop, drop batter onto prepared baking sheets about 4 inches apart. Bake until cookies are crisp and golden, 10 to 12 minutes. To form ice-cream cones, shape warm cookies around a cone-shaped dowel, and place upright in a tall glass to cool. For flat cookies, transfer from baking sheet to a wire rack to cool.