Spiked Mushroom Tea Recipes

Steps:

• Steep 8 black tea bags in 1 cup boiling water, 6 minutes; discard the tea bags. stir in 1 1/2 cups raw sugar and the zest of 1 lemon (in strips). let cool; strain into a pitcher. add 3/4 cup lemon juice, 2 cups southern comfort, 4 cups ice cubes and 1 sliced lemon. stir to partially melt the ice. pour into glasses.

Steps:

• In a large stock pot, combine all the ingredients except the liquor and simmer over low heat for at least 6 hours and up to 24, skimming frequently to remove the chicken fat. The soup should simmer until it has turned very dark and there is one gallon of broth.
• Strain the soup through a fine mesh strainer and adjust the seasoning with additional salt and pepper. Serve in warm mugs and spike each with an ounce of aquavit or vodka to each.

Steps:

• In a small saucepan, combine all ingredients for the broth. Bring to a boil, and remove from heat. Cover, and let sit for 5 minutes. Strain.
• In a medium saucepan, heat oil until very hot but not smoking. Add mushrooms and cook 4 to 5 minutes, until golden. Add shallot and cook, about 2 minutes. Add wine and cook, about 30 seconds.
• Add broth and bring to a boil. Remove from heat; let steep, covered, for 5 minutes. Serve topped with sliced jalapeno and thyme leaves.

Steps:

• Pour water into a pot; add cloves and cinnamon stick. Bring water to a boil; remove from heat. Add tea bags to water and set aside to steep until the tea is to your preferred strength, at least 5 minutes. Remove and discard cloves, cinnamon stick, and tea bags.
• Stir orange juice, sugar, pineapple juice, and lemon juice together in a saucepan; bring to a boil. Cook and stir the juice mixture until the sugar dissolves completely. Pour juice mixture into the spiced tea; serve hot.