Sweet Almond Tea Ii Recipes

Steps:

• In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve.

Steps:

• 1. Bring water to a boil then stir in sugar to dissolve. Add evaporated milk and heat, but do not boil. 2. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in to thicken mixture. 3. Stir in almond extract and cook 1 minute more. Then serve hot, in small bowls. VARIATIONS: * For the evaporated milk and water in step 1, substitute 4 to 5 cups whole milk. * In step 3 add, with the almond extract, 1/2 teaspoon vanilla extract. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. In a saucepan, blend almond paste, rice flour and water until smooth. Gradually stir in remaining water. 2. Then bring to a boil over medium heat, stirring constantly. 3. Add sugar and almond extract and cook, stirring, to dissolve. Then sprinkle lightly with brown sugar and serve hot, in small bowls. VARIATION: * Omit the rice flour and almond extract. Combine the almond paste with 4 cups water and beat until smooth, using an eggbeater or a blender. Strain into a pan through cheesecloth. Then heat until hot, but not boiling. Stir in the white sugar to dissolve. and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a large saucepan, bring the water and sugar to a boil; cook and stir until sugar is dissolved. Remove from the heat; stir in the tea, lemon juice and extracts.

Steps:

• 1. Wash raw rice. Soak overnight in water to cover. Then drain well. 2. Blanch almonds. Grind almonds and rice to a fine powder, either by hand (with a mortar and pestle), or in a food mill. 3. Place mixture in a bowl. Add the second quantity of water and let stand 1 hour then stir thoroughly. 4. Strain mixture through a double thickness of cheesecloth into the top of a double boiler. Gather together corners of the cheesecloth, and squeeze the remaining liquid into the pan. 5. Boil remaining water in the lower half of the double boiler then reduce heat to medium. Cook almond-rice mixture over it, stirring until it thickens. (During this period, "milk" the cheesecloth into the pan several times.) 6. Next stir in sugar, salt and vanilla extract to dissolve then turn up heat to bring mixture quickly to a boil. Serve hot, in small bowls. NOTE: This tea, which has the consistency of custard, is a wonderful snack on cold days. VARIATIONS: * Omit the rice, salt and vanilla extract. In the top of the double boiler, blend to a smooth, thick paste the ground almonds, 4 tablespoons cornstarch, 1/2 cup sugar and 1 cup cold water. Then stir in 1 large can of evaporated milk and 6 more cups water. Cook until the mixture thickens, stirring occasionally. * Omit step 3. Combine ground almonds and rice in a saucepan with the sugar and 4 cups water. Bring to a boil then simmer, covered, 30 minutes, stirring occasionally. Pick up step 6, adding the salt and vanilla extract. * In step 5 add to the almond-rice mixture, 12 Chinese red dates which have been cooked in 1 to 2 cups boiling water until soft (about 20 minutes), then pureed through a fine sieve or ricer to remove the skins and pits.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a saucepan, bring 2 cups of water to a gentle boil.
• Add the tea bags; cover and remove pan from the heat source.
• Steep for 10 minutes.
• Take out tea bags and don't squeeze them.
• Pour the tea into a 2-quart pitcher.
• Add in the sugar; stir until dissolved.
• Add in the vanilla, almond extract, and lemon juice; stir to mix.
• Add the remaining 6 cups of water and stir.
• Let tea cool to room temperature, then chill in the refrigerator.
• Serve in glasses over ice.