Best Tropical Tea Recipes

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)

Steps:

• Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
• In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
• Sift together the flour and the salt.
• Slowly add to the butter mixture.
• Add nuts. Mix until blended well.
• Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
• Bake for 10-13 minutes, or until slightly golden.
• While still warm, (not hot, not cold) roll through powdered sugar.
• Keeps about a week (but they won't be around that long) in an air-tight container.

TROPICAL STEVIA ICED GREEN TEA

Steps:

• Prepare tropical tea with hot water. Remove tea bags once well steeped.
• Stir in lemon juice, orange juice and Wholesome Organic Stevia.
• Let cool and add ice.

TROPICAL TEA

Steps:

• In a 5-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 5 minutes. Discard tea bags. Stir in the remaining ingredients., Cover and cook on low for 2-4 hours or until heated through. If desired, serve with pineapple and orange wedges. Serve warm.

TROPICAL TEA

Steps:

• Mix water, iced tea and juice concentrate in large pitcher.
• Serve over ice. Garnish with mint.

AUSTRALIAN TROPICAL TEA

Steps:

• Bring orange juice to a boil in a saucepan. Remove from heat and add all other ingredients except lemon slices.
• Cover and let steep 5 minutes or until desired strength.
• Remove tea bags.
• Allow to cool, then chill.
• Strain and serve in small goblets, garnished with lemon slices.

TICKLED PINK TROPICAL ISLAND "ICED TEA"

Steps:

• Pour all the ingredients into a large, tall 10-14 oz ice-filled Collins style glass.
• Top with the club soda and gently stir.
• Garnish with as many fresh lime wedges as you like, and a pink straw for sipping.
• VARIATIONS:.
• Long Island Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cola.
• Miami Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cola and the Cointreau with blue curaçao.
• New England Iced Tea: Replace the spiced rum with white rum and the guava juice with orange juice and the club soda with cranberry juice.

TROPICAL TEA

Steps:

• In a saucepan, bring the orange juice to a boil. Remove from heat and add all other ingredients except for lemon slices.
• Cover and let steep for 5 minutes or until desired strength. Remove tea bags allow to cool then chill.
• Strain and serve in glasses garnished with lemon.

ED'S TROPICAL FRUIT PUNCH ICED TEA

Steps:

• 1. Bring water to a boil. Once boiled, remove water from heat source and steep for 5 minutes; set aside to cool completely. Place ice cubes in glass. Pour in pineapple juice half way up glass. Add in 1-2 teaspoons of grenadine. Slowly pour tea on top until remaining portion of glass is filled. Stir upon consumption. Orange slice in glass to garnish.

ACADIA'S TROPICAL ICED TEA

Steps:

• Boil water in Tea Pot.
• Pour water over tea bags and let steep for 15 minutes.
• Discard tea bags.
• In a plastic pitcher add 2 cups of ice.
• Add tea to cool down.
• After cooled, may transfer to a glass pitcher.
• Added pineapple orange juice and coconut juice to tea and mix together.
• Add 1/2 a cup of ice to each glass and pour tea/juice mixture over ice.
• May garnish with slice of pineapple.
• Enjoy!

TROPICAL-FRUIT SKEWERS WITH GREEN-TEA ICE CREAM

Steps:

• Preheat broiler. Whisk sake and honey in a large bowl. Add mangoes and pineapple, and toss to coat. Strain liquid into a small saucepan; place fruit in a bowl. Place pan over medium heat, and cook until sauce is reduced to a glaze, 3 to 5 minutes. (You should have about 1 tablespoon.)
• Thread fruit pieces onto skewers. Place skewers on a baking sheet, and broil until warmed through, about 4 minutes. Brush with glaze. Scoop ice cream into 4 bowls, and serve with a fruit skewer and cups of green tea.

TROPICAL COCONUT BUBBLE TEA

Steps:

• Place all ingredients, except ice and tapioca pearls, in cocktail shaker or thermos or other tightly sealed container and shake for about 10 seconds.
• Place tapioca pearls at bottom of a tall glass and pour liquid mixture over it.
• Add ice and serve with Bubble tea straw.

TROPICAL TEA

Steps:

• Mix water, iced tea and juice concentrate in large pitcher.
• Serve over ice. Garnish with mint.