Spicy Mint Tea Recipes

SPICED MINT TEA

Steps:

• Place the water, cinnamon, cloves and allspice in a large saucepan. Bring to a boil. Boil for 1 minute. Stir in mint leaves. Remove from the heat; cover and steep for 5 minutes. Strain tea. Serve with honey if desired.

SPICY MINT TEA

Steps:

• Bring the water, cinnamon, cloves and allspice to a boil. Boil for 1 minute. Stir in mint leaves. Remove from heat and steep for 5 minutes. Strain into cups. Sweeten with honey if desired.

REFRESHING MINT TEA

Steps:

• Gather the ingredients.
• Bring the water to a boil.
• Remove from the heat and add the fresh mint leaves. Steep for 3 to 5 minutes, depending on desired strength.
• Add optional sweetener. Start with 1 teaspoon per cup and add more as desired.
• If serving iced, fill tall glasses with ice and pour the tea over. If serving hot, pour the tea into mugs. Garnish with optional lemon slices and/or lemon juice to taste.

MINT TEA PUNCH

Steps:

• Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

SPICY MINT TEA

Steps:

• 1. Steep 1 tea bag, 6 mint stems and cayenne pepper in 2 cups of boiling water.
• 2. Strain the mixture, keeping only the liquid.
• 3. Add the sugar, lemon juice and cinnamon stick to the mint mixture and allow to cool on counter.
• 4. After tea has cooled refrigerate, until ready to serve.
• 5. When ready to serve, remove the cinnamon stick and dilute the mint mixture with equal parts of water.
• 6. Serve in a tall glass with ice, add a fresh mint sprig and a lemon slice for garnishing.

SPICY MINT TEA

Steps:

• Steep 1 tea bag, 6 mint stems and cayenne pepper in 2 cups of boiling water.
• Strain the mixture, keeping only the liquid.
• Add the sugar, lemon juice and cinnamon stick to the mint mixture and refrigerate.
• When ready to serve, remove the cinnamon stick and dilute the mint mixture with equal parts of water.
• Serve in a tall glass with ice, add a fresh mint sprig and a lemon slice for garnishing.

SPICY MINT CHICKEN

Steps:

• Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers.

SPICY-SPIKED ICED TEA

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.

MINTY TEA PUNCH

Steps:

• In a large saucepan, bring 3 cups water to a boil. Remove from heat; add mint and tea bags. Steep, covered, 3-5 minutes according to taste. Discard mint and tea bags., Stir in orange and lemon juices, sugar and remaining water. Transfer to a pitcher; refrigerate until chilled. Serve over ice; add orange and lemon slices if desired.

HOT AND SPICY HIMALAYAN TEA (CHAI TEA)

Steps:

• Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

SPICY GINGER TEA WITH LEMONGRASS

Steps:

• BRING the water to a boil.
• Reduce heat and add gingerroot and lemongrass.
• Simmer for ten minutes.
• Turn off the heat and add 2 bags or about 2 teaspoonfuls of your favorite herbal tea mixture.
• Taste and if it tastes too weak, continue steeping, if it tastes too strong add more water.
• Strain and sweeten with honey and add lemon to taste.