Try some traditional recipes blended with spice from the
homely doctors!!

• Hot Spiced Afternoon Tea.....
  
  Take:
  4 pints water.
  4 0z. sugar.
  1/2 level teaspoonful wholw cloves.
  1/2 a stick of cinnamon.
  1/4 pint Orange Juice Or squash.
  Juice of 2 lemons.
  Cinnamon sticks to serve.
  
  Add the spices to the water and bring to the boil. Pour onto the tea and allow to brew for 5 minutes. Stir, strain onto the sugar and stir until dissolved. Add the fruit juices. To reheat before serving (if necessary) place over a low heat-do not simmer or boil. Serve with cinnamon sticks. Sufficient for 12 people.
  
  
  
  
• Masala Chai.....
  
  An aromatic spiced tea, has been the Indian drink of choice for hundreds of years.
  
  It is the perfect blend of freshly ground spices (masala) like cloves, cinnamon, nutmeg, ginger, cardamom and pepper, added to a boiling pot of loose leaf tea and milk to make a delicious, satisfying and healthy beverage.

Tea is a natural, healthy and extremely versatile beverage. You can do all kinds of things with it. You can drink it hot or cold. You can drink it with lemon or a variety of fruit juices. You can mix it with spices:You can make icecreams, jellies and slimming potions with it. And what's more, you Can mix the most exotic cocktails with it.
Here are a few recipes you could try out !

Tea Icecream For making 2 Ibs of icecream, take : Dry tea 2 oz. Refined sugar 1 lb. Arrowroot or cornflour 1 lb. Fresh milk 2 oz. Water 10 oz. i) Heat water and remove quickly from fire when boiling. Rinse tea pot with hot water and put in tea leaves. Pour boiling water into tea pot. Infuse for 8 to 10 minutes. Strain off infusion and keep aside. ii) Boil milk. Blend sugar with arrowroot ( or cornflour ) thoroughly and add to boiled milk Let the mixture simmer for about 10 minutes, stirring continuously to avoid lumps. Remove from fire. Add tea infusion, stir and freeze.
Tea Everest Prepare the brew in the usual manner. Strain the infusion. Put a chunk of ice in the glass before serving. Add sugar to taste, a slice of lemon and any other fruit of your choice. For flavour put leaves of basil or menthol. You must take 1 teaspoonful of tea for every 6 oz. glass, plus another half teaspoonful to allow for the melting ice.
Tea Sherpa Take : Half a glass of red wine. Half a glass of tea liquid. A slice of lemon Sugar to taste. The hot liquid tea should be poured into the wine and mixed gently. Then the mixture should be topped with lemon and sugar.
Tea Tabla Hot tea with rum and a slice of lemon is delightful in winter. After the hot tea is poured, set the rum on fire and mix the two. Add sugar syrup and serve with a slice of lemon in glass tumblers.

For sheer pleasure !

Slimmer's Tea Cup 3/4 pint tea liquor; ice cubes; 1 fl.oz. lime juice cordial. Make Tea liquor by infusing 1 oz. INDIA TEA to 1 pint water. Steep tea in cold water for 12 hours; then strain off liquid, which will be beautifully clear with a delicate tea flavour. Fill your tall glasses with ice cubes, lime juice, then pour on tea liquor.
Ice Mint Tea Pour INDIA TEA liquor over crushed ice in glass. Add thin slices of orange and lemon and 5 or 6 crushed mint leaves. Sweeten with liquid sweetener, if desired, and mix well. Serve with sipping staws.
Apple Aperitif Pour equal amounts of unsweetened apple juice and INDIA TEA liquor over cubes of ice in glass. Add 1 tea-spoon sweetener and fresh lemon juice, and stir well. For a long drink add bitter lemon to fill.
Spiced Tea Sangaree 1 pint INDIA TEA liquor. 4 table-spoons lemon juice. low-calorie sweetener to taste. 3" pieces of cinnamon. 4 cloves stuck into a length of lemon peel 1 pint red Bordeaux soda water. lemon slices. 4 all spice Mix all the ingredients together, except soda water and lemon slices. Chill at least 1 hour. To serve strain into tall glasses, filling half. Add soda water to fill and garnish with lemon slice. For Four.
Spiced Apple Cider Makes 32 drinks. 1 gallon fresh cider, 1 teaspoon chai masala. Combine ingredients & simmer for 30 minutes. Serve hot and use cinnamon sticks as stirrers.
Mulled Wine Makes 32 drinks. 4 bottles Burgundy wine, 1 teaspoon chai masala, 1/2 cup sugar, 1 orange for garnishing Combine all ingredients & heat over low heat. Do not boil. Let sit, hot, until ready to serve. Strain into heated punch bowl. Cut 1 orange in rings & sprinkle over punch.
Spiced Citrus Tea Makes 10-12 drinks. 1 cup sugar, 2 cups cold water, 1 teaspoon chai masala ,6 cups boiling water, 2 tablespoons loose tea leaves. Juice of 2 lemons. Juice of 2 oranges. 1 cup unsweetened pineapple juice. Fresh orange or lemon slices for garnishing Combine sugar, cold water, chai masala & bring to a simmer. In a separate pot, pour boiling water over tea and let stay for 3 minutes. Strain tea & combine with fruit juices. Add to spice mixture & simmer for 5-10 min. Serve hot or let cool and serve iced.
Royal Bengal Tiger 1 teaspoon lemon juice, 2 dashes aromatic bitters, 1/2 teaspoon sugar (or 1 teaspoon sugar syrup), 11/2 ounces cognac, 4 ounces cold, strong tea. Mix lemon juice, sugar and aromatic bitters in the bottom of a tall (12 ounce) glass. Fill glass with ice cubes and pour in tea. Stir. Garnish with lemon slice and sprig of mint.
Himalayan Heights Squeeze juice of 1/2 lemon into a highball glass. Add 11/2 teaspoons sugar. Stir to dissolve. Fill with cracked ice. Add 11/2 oz. rum. Fill with iced tea. Stir. Garnish with sprig of mint.
Pineapple Pitcher 11/2 tea spoon tea liquor, 1x1 lb. 3 oz. can unsweetened pineapple juice, 1tsp. angostura bitters, 2 oz. gin or 1/4 tea spoon rum essence. 1 orange, sliced thinly Combine the ingredients in a large pitcher. Chill well before serving.

TRADITIONAL VALUE  |   A PERFECT CUP  |   CHAI BY CHOICE  |   ETHNIC RECIPES TEA TIPS  |   BEAUTY TIPS