The Doves Nest Orange Spiced Iced Tea Recipes

Steps:

• Special equipment: a 60-ounce (7 1/2 cups) pitcher
• For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
• For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
• To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

Steps:

• Bring 4 cups of water to a boil in a saucepan.
• Add the tea bags; steep for 5 to 10 minutes. Stir in the remaining 2 cups water.
• Serve over ice with fresh orange slices.

Steps:

• Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes.
• Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve.
• When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges.

Steps:

• In a microwave, melt chips; stir until smooth. Stir in the rice noodles, cereal and peanuts. Divide into 15 mounds on waxed paper and shape into nests; press indentation in the center of each. Add three jelly beans to each nest. Let stand until set.

Steps:

• Heat the olive oil in a large stockpot over medium-high heat.
• Add the onion.
• Saute for 3 to 5 minutes or until softened.
• Add the garlic.
• Cook for 1 to 2 minutes longer.
• Do not brown.
• Add the tomatoes, tomatillos and jalapeno.
• Cook until the tomatillos are tender, stirring occasionally.
• Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
• Cook until heated through, stirring frequently.
• Season with salt and pepper.
• Ladle the chili into serving bowls.
• Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.

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.

Steps:

• Combine water, sugar, cloves & cinnamon in a saucepan, mix & bring to the boil.
• Remove from heat & add tea bags, infuse for 4 minutes.
• Strain & stir in remaining ingredients.
• Place over a low heat to keep warm but do not boil.
• Discard orange peel & add honey to taste, (I added about 1 tsp per cup).
• Serve with long cinnamon sticks as mixers.

Steps:

• Pour boiling water into a heat-proof pitcher. Add the tea bags, cinnamon, cloves and sugar substitute; steep tea for 15 minutes., Discard the tea bags, cinnamon and cloves. Pour tea over ice in glasses; garnish with mint and lemon.

Steps:

• Combine water, cloves, and cinnamon stick in a medium saucepan. Bring to a boil. Remove from heat.
• Place tea bags in spiced water, cover, and steep for ten minutes.
• In another saucepan, combine sugar, orange juice, and lemon juice. Bring to a boil.
• Strain tea into orange juice mixture.
• Chill, serve over ice.