English Breakfast Tea

English Breakfast Tea

With the holidays just around the corner, it’s time to start planning your menu. Why serve the same old drinks when you can try something new? These tea based beverage recipes are just what you need to kick start your party!

Almond Tea Latte
Serves 6

  • 8 English or Irish breakfast tea bags
  • 4 cups (32 oz.) water
  • 1 oz. almond syrup
  • 1 cup whole milk
  • Ground nutmeg or chocolate

Directions: Steep 8 tea bags in 4 cups of boiling water for 5 minutes to prepare a strong tea. Remove the tea bags and pour 5 oz. of hot tea into each tea cup. Add the almond syrup and stir. Using a espresso maker or steamer, steam the whole milk. Add a bit of froth to each cup. Garnish with whipped cream if desired and ground nutmeg or cinnamon.

Substitution: For an after dinner drink, replace the almond syrup with a jigger of amaretto liqueur.

Tea Sangria
Makes 6 10-oz. servings

  • 4 cups boiling water
  • 5 English Breakfast teabags
  • 2 cups sliced fresh fruit (any combination of apples, peaches, pineapple, oranges or strawberries)
  • 2 tablespoons sugar
  • 2 cups white grape juice

Directions: Allow 5 tea bags to steep in 4 cups of boiled water for 5 minutes. After allowing the tea to brew, remove the tea bags and then let it cool. In a large pitcher, combine the fruit with the sugar. Pour the tea over the fruit and then stir in the juice. Serve in ice filled glasses.

Substitution: You can substitute 2 cups of red wine such as Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz for the white grape juice to make an “adults only” version of this tasty beverage.

Sea Captain’s Punch
Makes 16 – 5 oz. servings

  • 1 qt. strong English Breakfast tea
  • 10 lemons
  • 1 fifth (26.5 oz.) dark rum
  • 1/2 c. brandy
  • 1/4 c. peach brandy
  • 2 c. unsweetened pineapple juice

Directions: Combine 1 qt. cold water and 3 teabags of Stash English Breakfast tea in a large container. Let brew in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl.

Great recipes from Ashley Horne!

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