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.
6 The Coffee Shoppe Peppermint tea bags
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.
6 cups (48 oz.) milk
6 tablespoons hot chocolate mix
The Coffee Shoppe Red Delicious Herbal Spiced Cider
Makes 2 quarts (8 servings).
Caffeine-free.
12 The Coffee Shoppe Red Raspberry tea bags
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.
2 cups (16 oz.) apple juice concentrate
2 oz. lemon juice concentrate
1 lemon
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.
8 The Coffee Shoppe English or Irish Breakfast tea bags
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.
8 whole cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 pint half & half or condensed milk
Honey or sugar as sweetener
Tea Latte
Makes 6 servings.
**USE YOUR ESPRESSO MAKER TO PREPARE THIS RECIPE
8 English or Irish Breakfast tea bags
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.
4 cups (32 oz.) water
1 oz. almond syrup
Whole milk
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!
6 Darjeeling or English Breakfast tea bags
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
1 quart whole milk
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.
Back to main index