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GLOBAL ESTATE TEA & EXPORTS
An ISO:22000:2005 (HACCP) Certified Company
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Tea Recipes
SPICED APPLE CIDER (Makes 32 drinks)

Ingredients
16 cups fresh cider, 1 teaspoon chai masala available of the shelf (mix spices, cloves, cinnamon, nutmeg, ginger, cardamom and pepper)
Method
Combine ingredients and simmer for 30 minutes. Serve hot and use cinnamon sticks as stirrers. What a combo!


ORANGE JUICE 'N' LEMON (Makes 12 cups)

Ingredients
11 cups water. 1/2 level tsp. whole cloves. 1/2 a stick of cinnamon.30gms tea. 120gm sugar. 1/2 cup orange juice or squash. Juice of 2 lemons. Cinnamon sticks to serve
Method
Add the spices to water and bring to the boil. Pour into the tea and allow to brew for 5 minutes. Stir, strain onto the sugar and stir until dissolved. Add the fruit juices. Serve the cinnamon sticks. (To reheat before serving, if necessary, place over low heat. Do not simmer or boil). Nice 'n' spicy.


GINGER SIPS (Ginger with tea is a soothing balm for headaches)

Ingredients
1/2 cup water.1 teaspoon tea leaves. Crushed ginger and sugar as needed. Crushed green cardamom seeds (if needed)

Method
Take half a cup of water and put a spoonful of tea leaves, crushed ginger and sugar as needed. You can add crushed cardamom into the water too. Boil the mixture for about 3-4 minute depending on how strong a brew you need. Pour half a cup of milk into it and boil again for a few minutes. Strain and pour.


TEATOTALLER (Tea laced with wine... a different recipe for those who stay from the bottle)

Ingredients
bottles burgundy wine. 1 teaspoon chai masala available off the shelf (mix of spices, cloves, cinnamon, nutmeg, ginger, cardamom and pepper). 1/2 cup sugar. 1 orange for garnishing.

Method
Combine all ingredients & heat over low heat. Do not boil. Let it sit hot, until ready to serve. Strain into heated punch bowl. Cut 1 orange in rings and sprinkle over punch. Cheers!