5-SPICE TEA
Can be served hot or iced. Use sweetener of choice. I use Splenda. Can also use black tea, for a stronger flavor.
Provided by Outta Here
Categories Beverages
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Bring water to a boil in saucepan.
- Add tea leaves and simmer for 10 minutes.
- Place milk in microwavable container and microwave until steaming.
- Add milk to tea mixture, and stir in 5-spice powder. Simmer 1 minute.
- Strain tea into mugs, or refrigerate for iced tea. (strain into glasses over ice).
- Sweeten to taste, with sweetener of choice.
SPICED TEA MIX
This is a delicious dry spiced tea mix which can be packed in jars and given as gifts. It can also be prepared sugar free by using sugar free orange flavored drink mix and sugar free iced tea mix.
Provided by Patsy
Categories Drinks Recipes Tea Hot
Yield 6
Number Of Ingredients 4
Steps:
- Combine iced tea mix, orange flavored drink mix, ground cinnamon, and ground cloves. Store in an airtight container.
- To serve, stir 1 1/2 teaspoon mix into 1 cup hot water.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 29.2 g, Fat 0.2 g, Fiber 1.8 g, Protein 1.1 g, Sodium 10.9 mg, Sugar 15.8 g
5-SPICE TEA
Can be served hot or iced. Use sweetener of choice. Can also use black tea, for a stronger flavor.
Provided by Mikekey *
Categories Hot Drinks
Time 15m
Number Of Ingredients 5
Steps:
- 1. Bring water to a boil in saucepan. Add tea leaves and simmer for 10 minutes.
- 2. Place milk in microwavable container and microwave until steaming.
- 3. Add milk to tea mixture, and stir in 5-spice powder. Simmer 1 minute.
- 4. Strain tea into mugs, or refrigerate for iced tea. (strain into glasses over ice).
- 5. Sweeten to taste, with sweetener of choice.
SPICED TEA MIX
For years, our family has relied on this homespun mix to make hot spiced tea and a heartwarming punch. My parents always served steaming mugs of this punch at Thanksgiving. It was everyone's favorite. -Deb McKinney, Cedar Falls, Iowa
Provided by Taste of Home
Time 10m
Yield 120 servings (about 7-1/2 cups mix).
Number Of Ingredients 11
Steps:
- In an airtight container, combine the first five ingredients. Store in a cool, dry place for up to 6 months. Yield: about 7-1/2 cups total. , To prepare tea: Dissolve about 1 tablespoon tea mix in boiling water; stir well. Yield: 1 serving., To prepare punch: In a 3-qt. slow cooker, combine the juices, 1/4-1/3 cup tea mix and cinnamon sticks. Cover and cook on low for 4 hours. Yield: about 12 servings (6 ounces each).
Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
FIVE-SPICE TEA CAKE
Steps:
- Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
- Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.
FIVE-SPICE CHILE-TEA RUBBED PARTRIDGE WITH GRILLED FENNEL AND WILD MUSHROOM ORZO 'RISOTTO'
Steps:
- In a small bowl, combine the tea, salt, chile flakes, chipotle, garlic, cayenne pepper, green onion flakes, Chinese five spice, and lime zest. Coat both sides of the partridge with the tea spice, reserving 1 tablespoon for the fried mushroom garnish.
- Slice the fennel bulb lengthwise, brush with the grapeseed oil, and season with the salt and pepper. (If fennel bulb is very large, pre-blanch it in boiling salted water for 5 minutes so it doesn't burn on the grill before being cooked through.)
- Place the partridge and the fennel side by side on a hot, well-oiled grill, and cook for about 8 to 12 minutes a side. Be careful to move the partridge around if/when there are flare-ups.
- Plating: On a large platter place a small mound of the 'risotto' in the middle of the bowl. Place bird on top and arrange the fennel around the bird. Drizzle with the truffle oil and garnish with crispy chanterelles and chopped scallions.
- Beverage: Brickhouse Gamay-Noir
- Heat a medium saucepan over medium heat. Add the grapeseed oil and swirl to coat the pan. When the oil shimmers add the shallots, garlic, and orzo. Saute, stirring, until soft, about 3 minutes.
- Add a ladleful of the stock and continue to cook, stirring, until the liquid is absorbed. Add more stock and continue to cook and stir, allowing each addition of stock to be absorbed before adding the next, until the orzo is cooked through and has a creamy, risotto-like consistency, about 15 to 20 minutes. Add mushrooms and stir to heat through. Season with the salt and pepper, to taste.
- Toss the flour with a tablespoon of the remaining tea spice mix. Toss the remaining cup of chanterelles in the flour to coat them lightly, then deep fry in hot canola oil for 1 to 2 minutes until brown and crisp on the edges.
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
FIVE-SPICE TEA CAKE
From "Butter Sugar Flour Eggs" by Gale Gand. This cake can also be baked in a small Bundt pan.
Provided by Irmgard
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Butter a 6-cup loaf pan and line it with waxed or parchment paper.
- Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger.
- In a medium bowl, mix together the tea and applesauce.
- In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy.
- With the mixer running at medium speed, drizzle in the oil and mix.
- Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix.
- Repeat twice more, using up all of the ingredients.
- Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted comes out clean, 70 to 90 minutes.
- Set the pan on a wire rack and let cool 30 minutes, then turn out onto the rack, peel off the paper, and let cool.
Nutrition Facts : Calories 3150, Fat 121.3, SaturatedFat 17.6, Cholesterol 423, Sodium 2727.4, Carbohydrate 495.2, Fiber 8.2, Sugar 301, Protein 32.5
SPICED TEA
Simply by simmering together spices, tea and fruit juices, Janice Connelley of Mountain City, Nevada created a concoction that gives extra zip to festive party plans. "It's easy to fix," she details. "For a nice touch, I put cinnamon stick 'stirrers' in the cups before serving."-Janice Connelley, Spring Creek, Nevada
Provided by Taste of Home
Time 15m
Yield 3-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large kettle or Dutch oven over medium heat, bring 1 qt. of water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Remove tea bags. , Place cloves and cinnamon sticks in a double thickness of cheesecloth; bring up corners of cloth and tie with a string (or, if desired, place loose spices in pan and strain tea before serving). , Place the cheesecloth bag in pan; add the concentrates, sugar, tea and remaining water; bring to a boil. Boil, uncovered, for 6 minutes. Serve hot.
Nutrition Facts :
FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
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- Add the honey and the powder to a heat-proof measuring cup or bowl. Pour in the hot water and whisk until the honey and powder are dissolved. Add the tea bag and steep for 2 to 3 minutes.
- Pour the tea into a serving mug being careful to stop just before any remaining powder sediment from the bottom of the measuring cup goes into the mug. Top with warmed milk and foam. Sprinkled with five spice powder or cinnamon before serving, if desired.
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