8 cups water, divided
7 tea bags
1 cup sugar
mint springs
lemon wedges
Bring 4 cups water to a boil in a kettle. Add the 4 tea bags and turn off the heat immediately.
Place the lid on the kettle and allow the tea to steep for 1 hour. Remove the tea bags and pour the tea into a pitcher. Add the sugar and stir to dissolve.
Add 4 cups cold water.
Serve over ice with a spring of mint and a lemon wedge.
Makes 2 quarts, about 10 servings
(Thanks Carolina Mama!)
Ingredients
3/4 cup double-strength coffee, cold
3 tablespoons granulated sugar
1 cup low-fat milk
2 cups ice
Caramel topping, 3 Tbs
Whipped Cream
Hersheys Chocolate Syrup 3 tbs
Directions
Make double-strength coffee by brewing with twice the coffee required by your coffee maker: That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
CARAMEL Version:
For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
MOCHA Version:
For this version, add 3 tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described. Top each glass with whipped cream, if desired.
Here are some other Starbucks Recipes including EGGNOG LATTE!
1/2 ounce Bailey’s Irish Cream
1/2 ounce Kahlua
1/2 ounce Grand Marnier
4 ounces hot coffee
Mix all ingredients. Top with whipped cream.
Thanks C~
1 cup solid pack pumpkin
1/2 cup brown sugar (firmly packed)
1 tsp ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup reconstituted Minute Maid Frozen concentrated orange juice (or
chilled minute maid orange juice from concentrate may also be used)
1 qt vanilla ice cream
In blender, combine all ingredients; blend until smooth. Serve immediately in short glasses or punch cups. Garnish with licorice stick “stirrers”
Resource 5th one down!
Thanks C~
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