Hot Ways

Hot Ways To Enjoy The Coffee Shoppe Teas



The Coffee Shoppe Festive Egg Nog

6 The Coffee Shoppe Darjeeling or English Breakfast tea bags
  • 2 eggs
  • 1 can (14 oz.) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 quart milk
  • 1/2 pint whipping cream
  • Ground nutmeg
    Brew The Coffee Shoppe tea bags in 1 cup (8 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Cool tea. Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well. Serve in mugs. Top each mug with whipping cream and ground nutmeg.
    Makes 8 servings.


    Chocolate Mint
    Makes 6 servings.
    Place The Coffee Shoppe tea bags in bottom of pan. Add milk and heat to just under boiling. Remove tea bags. Place one tablespoon chocolate in each mug and pour one cup of hot minted milk over chocolate. Serve with fresh mint leaf or peppermint stick candy.


    The Coffee Shoppe Red Delicious Herbal Spiced Cider
    Makes 2 quarts (8 servings).
    Caffeine-free.
    Steep 12 The Coffee Shoppe tea bags in 4 cups (32 oz.) of cold water, the apple juice and lemon juice. Heat and serve warm in mugs. Garnish with lemon. Substitute fresh cider for apple juice if desired and 1 cup of honey per batch as sweetener.


    Tea Eau-de-vie
    Add apple brandy to The Coffee Shoppe Red Delicious Herbal Spiced Cider


    TNT - Tea 'n Tequila
    Add tequila to The Coffee Shoppe Herbal Spiced Cider. Shake in cocktail shaker and serve over ice.


    Chai Blend
    A traditional Indian Blend
    Serves 6-8.
    Prepare a strong tea using 8 tea bags in 4 cups (32 oz.) boiling water. Steep tea for 5 minutes. Remove tea bags. Add cloves, cardamom and ginger and simmer for 10 minutes. Add half & half or milk and sweeten to taste.



    Tea Latte
    Makes 6 servings.
    **USE YOUR ESPRESSO MAKER TO PREPARE THIS RECIPE

    Prepare a strong tea with 8 tea bags in 4 cups (32 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Pour 5 oz. of hot tea into each tea cup, add almond syrup and stir. Steam whole milk and top tea with 1 tablespoon steamed milk. Garnish with ground nutmeg or chocolate.


    Black And White
    Makes 6 servings.
    This Recipe is an Elegant Interpretation of the Classic Black Tea with Milk
    USE YOUR ESPRESSO MAKER TO PREPARE THIS RECIPE!

    Prepare a strong brew of tea, using 5 tea bags in 4 cups (32 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Pour 5 oz. of hot tea into each tea cup, top with foamed milk and sweeten to taste
    Makes 8 or more servings. Caffeine-free.

    Tea Sangria
    4 cups boiling water
  • 5 The Coffee Shoppe English Breakfast tea bags
  • 2 cups sliced fresh fruit*
  • 2 tablespoons sugar
  • 2 cups white grape juice
    In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice filled glasses. Makes 6 10-oz. servings.
    * use any combination of apples, peaches, pineapple, oranges or strawberries.


    Cactus Cooler
    Steep 3 one ounce Red Raspberry Iced Teabags, 1 ounce Traditional Iced Tea bag, and 8 single servings The Coffee Shoppe Peppermint Teabags in 1/2 gallon of boiling water for 5 minutes, then remove teabags.
    Add 3 quarts cold water to concentrate.
    Add 3 quarts apple juice.
    Add 8 ounces lemon juice.
    Serve.


    Rain Forest Mist
    Place 9 one ounce bags Red Raspberry Iced Tea in 1 gallon plastic container.
    Pour in 1/2 gallon boiling water and cover. Let steep for 10 minutes.
    Fill dispenser with 1 1/2 gallons cold water, 3 quarts cranberry juice, and 1 can (46 ounces) of Dole Pineapple Juice.
    After tea has steeped 10 minutes, remove bags, allowing all liquids to drain from bags.
    Pour tea concentrate into container, stir and serve over ice.


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