You can find great recipes online, ones that come from all over the world. Tea recipes range from American southern-style sweet tea to Indian chai. You will discover directions for the iced beverage served with almost every meal in Dixie and also find out how to make a delicate sauce for fish. There are all sorts of ways to use invigorating black teas or healthful, flavorful herbal ones.
Sweet tea, the classic drink of the deep south, has become a staple in both elegant and fast food restaurants. One technique for making this favorite advocates adding sugar to concentrated, hot tea and allowing the brew to steep. Later you dilute it to taste with cool water and then serve over ice. Some people make a sugar syrup and stir that into already-brewed tea. The taste is quite different from what you get by simply adding a spoonful of sugar right before you drink it.
Variations to the national drink of Dixie include adding mint sprigs, 12 to a full pitcher. You might want to try adding a half-cup of lemon juice and a cup of orange juice to the pitcher; serve over ice for a refreshing summer treat. Garnish the glasses with a slice of orange or lemon to make your table inviting. For a different experience, serve chai, which is spiced tea, over ice or make a warm, tea-based smoothie with your favorite nut milk and fruit.
Teas of one kind or another have been drunk for centuries, and each region may have its particular favorite. Chai, which is an Indian word that simply means tea, is known in America as a spiced beverage made from black tea flavored with cardamon, cinnamon, cloves, and ginger. Other spices can be added to create special flavors of this 'masala' or spiced beverage. Experiment and come up with your own signature specialty.
Kombucha is a cultured tea, made from black or green teas and sugar, with a 'mushroom' (culture) added. You let it ferment for a week or two, remove the culture, and refrigerate the brew. If the 'mushroom' is happy in your home, you'll get a marvelous, probiotic-rich, sparkling beverage that's great alone or with food. There are many ways to flavor this 'divine' brew, if you want.
You can bake with green and black teas and herbal infusions. Use them for flavoring in muffins, doughnuts, and scones. Poach a salmon filet. Make a frozen dessert. Use a favorite one instead of water when making your morning oatmeal. Incorporate them in jelly or try making Chinese tea eggs, a street-vendor delicacy.
Tea is technically from the camellia plant and originated in China. Today India is the largest producer, but it still has to import much of what it uses. Almost every region now has an industry, even the United States and England. The herbal 'infusions' of leaves or stems of flavorful or medicinal plants are not technically tea but this term has become almost universal for a hot brew that's not coffee.
Sun tea is fun to make. All you need is a large jar of water, four or five bags of your favorite tea, and a sunny day. By nighttime the power of the sun will have done the brewing.
Sweet tea, the classic drink of the deep south, has become a staple in both elegant and fast food restaurants. One technique for making this favorite advocates adding sugar to concentrated, hot tea and allowing the brew to steep. Later you dilute it to taste with cool water and then serve over ice. Some people make a sugar syrup and stir that into already-brewed tea. The taste is quite different from what you get by simply adding a spoonful of sugar right before you drink it.
Variations to the national drink of Dixie include adding mint sprigs, 12 to a full pitcher. You might want to try adding a half-cup of lemon juice and a cup of orange juice to the pitcher; serve over ice for a refreshing summer treat. Garnish the glasses with a slice of orange or lemon to make your table inviting. For a different experience, serve chai, which is spiced tea, over ice or make a warm, tea-based smoothie with your favorite nut milk and fruit.
Teas of one kind or another have been drunk for centuries, and each region may have its particular favorite. Chai, which is an Indian word that simply means tea, is known in America as a spiced beverage made from black tea flavored with cardamon, cinnamon, cloves, and ginger. Other spices can be added to create special flavors of this 'masala' or spiced beverage. Experiment and come up with your own signature specialty.
Kombucha is a cultured tea, made from black or green teas and sugar, with a 'mushroom' (culture) added. You let it ferment for a week or two, remove the culture, and refrigerate the brew. If the 'mushroom' is happy in your home, you'll get a marvelous, probiotic-rich, sparkling beverage that's great alone or with food. There are many ways to flavor this 'divine' brew, if you want.
You can bake with green and black teas and herbal infusions. Use them for flavoring in muffins, doughnuts, and scones. Poach a salmon filet. Make a frozen dessert. Use a favorite one instead of water when making your morning oatmeal. Incorporate them in jelly or try making Chinese tea eggs, a street-vendor delicacy.
Tea is technically from the camellia plant and originated in China. Today India is the largest producer, but it still has to import much of what it uses. Almost every region now has an industry, even the United States and England. The herbal 'infusions' of leaves or stems of flavorful or medicinal plants are not technically tea but this term has become almost universal for a hot brew that's not coffee.
Sun tea is fun to make. All you need is a large jar of water, four or five bags of your favorite tea, and a sunny day. By nighttime the power of the sun will have done the brewing.
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