Spicy Mint Tea Recipes

Steps:

• Bring the water, cinnamon, cloves and allspice to a boil. Boil for 1 minute. Stir in mint leaves. Remove from heat and steep for 5 minutes. Strain into cups. Sweeten with honey if desired.

Steps:

• 1. Steep 1 tea bag, 6 mint stems and cayenne pepper in 2 cups of boiling water.
• 2. Strain the mixture, keeping only the liquid.
• 3. Add the sugar, lemon juice and cinnamon stick to the mint mixture and allow to cool on counter.
• 4. After tea has cooled refrigerate, until ready to serve.
• 5. When ready to serve, remove the cinnamon stick and dilute the mint mixture with equal parts of water.
• 6. Serve in a tall glass with ice, add a fresh mint sprig and a lemon slice for garnishing.

Steps:

• Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

Steps:

• Steep 1 tea bag, 6 mint stems and cayenne pepper in 2 cups of boiling water.
• Strain the mixture, keeping only the liquid.
• Add the sugar, lemon juice and cinnamon stick to the mint mixture and refrigerate.
• When ready to serve, remove the cinnamon stick and dilute the mint mixture with equal parts of water.
• Serve in a tall glass with ice, add a fresh mint sprig and a lemon slice for garnishing.

Steps:

• Combine the sugar, mint (stems and all) and 1 cup water in a small pot. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and simmer 5 minutes. Remove from the heat, cover and let steep 30 minutes. Discard the mint; refrigerate the syrup until ready to use.
• Put 2 quarts water in a pot and add the tea bags. Bring to a boil over medium-high heat, then remove from the heat, cover and let steep 20 minutes. Discard the tea bags. Pour the tea into a pitcher and add the mint syrup to taste. Refrigerate until cool.
• Serve the tea over ice. Garnish with lemon and mint, if desired.

Steps:

• Combine first 3 ingredients.
• Pour boiling water over tea mixture; cover and let stand 30 minutes.
• Remove tea bags and mint sprigs; discard.
• Transfer tea to a large pitcher, and add 3 1/4 cup water, pineapple juice, and lemonade concentrate; stir well.
• Serve over ice.
• Garnish with mint sprigs, if desired.