This website is a coffee and tea recipe collection. You can also find the history and information about other uses around the globe of the most popular drinks in the world.
Coffee and tea recipes all over the world and their history
Recipes, history and uses
Achieving the fresh taste of coffee in the morning and making use of the healing powers of tea from all over the world will now be a lot easier.
Black And White Tea
Makes 6 servings.
USE YOUR ESPRESSO MAKER TO PREPARE THIS RECIPE!
6 Darjeeling or English Breakfast tea bags
1 quart whole milk
Prepare a strong brew of tea, using 5 tea bags in 4 cups (32 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Pour 5 oz. of hot tea into each tea cup, top with foamed milk and sweeten to taste
Makes 8 or more servings. Caffeine-free.
Tea Latte
Makes 6 servings.
**USE YOUR ESPRESSO MAKER TO PREPARE THIS RECIPE
8 English or Irish Breakfast tea bags
4 cups (32 oz.) water
1 oz. almond syrup
Whole milk
Ground nutmeg or chocolate
Prepare a strong tea with 8 tea bags in 4 cups (32 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Pour 5 oz. of hot tea into each tea cup, add almond syrup and stir. Steam whole milk and top tea with 1 tablespoon steamed milk. Garnish with ground nutmeg or chocolate.
Read on ...Tea Sangria
4 cups boiling water
5 The Coffee Shoppe English Breakfast tea bags
2 cups sliced fresh fruit*
2 tablespoons sugar
2 cups white grape juice
In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice filled glasses. Makes 6 10-oz. servings.
* use any combination of apples, peaches, pineapple, oranges or strawberries.
Read on ...Chai Blend
A traditional Indian Blend
Serves 6-8.
8 The Coffee Shoppe English or Irish Breakfast tea bags
8 whole cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 pint half & half or condensed milk
Honey or sugar as sweetener
Prepare a strong tea using 8 tea bags in 4 cups (32 oz.) boiling water. Steep tea for 5 minutes. Remove tea bags. Add cloves, cardamom and ginger and simmer for 10 minutes. Add half & half or milk and sweeten to taste.
Read on ...The Coffee Shoppe Red Delicious Herbal Spiced Cider
Makes 2 quarts (8 servings).
Caffeine-free.
12 The Coffee Shoppe Red Raspberry tea bags
2 cups (16 oz.) apple juice concentrate
2 oz. lemon juice concentrate
1 lemon
Steep 12 The Coffee Shoppe tea bags in 4 cups (32 oz.) of cold water, the apple juice and lemon juice. Heat and serve warm in mugs. Garnish with lemon. Substitute fresh cider for apple juice if desired and 1 cup of honey per batch as sweetener.
Read on ...Chocolate Mint
6 The Coffee Shoppe Peppermint tea bags
6 cups (48 oz.) milk
6 tablespoons hot chocolate mix
Place The Coffee Shoppe tea bags in bottom of pan. Add milk and heat to just under boiling. Remove tea bags. Place one tablespoon chocolate in each mug and pour one cup of hot minted milk over chocolate. Serve with fresh mint leaf or peppermint stick candy.
Read on ...The Coffee Shoppe Festive Egg Nog
6 The Coffee Shoppe Darjeeling or English Breakfast tea bags
2 eggs
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 quart milk
1/2 pint whipping cream
round nutmeg
Brew The Coffee Shoppe tea bags in 1 cup (8 oz.) boiling water. Steep for 5 minutes. Remove tea bags. Cool tea. Add beaten eggs, condensed milk, vanilla, salt, tea, milk and mix well. Serve in mugs. Top each mug with whipping cream and ground nutmeg.
Makes 8 servings.
Soldier’s Herb Tea
1 teaspoon of soldier’s herb seeds
or 1 heaping teaspoon of fresh soldier’s herb leaves
or 1 level teaspoon of dried powdered soldier’s herb leaves
for 1 cup of tea
This common yard weed with green leaves and two seedie spikes was used by the colonials and Indians alike. One teaspoon of seeds per cup of boiling water steeped for 1/2 hour was used for dropsy and jaundice. A tea from fresh leaves (chopped fine), one heaping teaspoon per cup of boiling water steeped for 1/2 hour. For dried powdered leaves, use one level teaspoon and reduce time to 15 minutes. Drunk 4 to 5 times a day until relief was obtained. Used for gout, to help clean out nasal passages and to slow menstruation. Also used to expel worms. A tea cooled made from rainwater was used as an eyewash.
Read on ...Sweet Goldenrod Tea
1 teaspoon of dried goldenrod leaves or flowers
or 2 teaspoons of fresh goldenrod leaves or flowers
for 1 cup of water
Can use dried or fresh leaves or flowers. Makes a very flavorful tea. Pure enjoyment only!! Used all year round.
Read on ...Wild Rose-Hip Tea
a handful of dried or fresh wild rose-hip
for 1 cup of water
A handful of these steeped for 10 minutes, then strained, make a healthful tea. Can be used dried or fresh in season. Instead of boiling, place a handful in cool water overnight, then stain and reheat in the morning. Use all year round. Strong Vitamin C content. Helps with Colds and the flu. Also for sore throat.
Read on ...Here you can find tea recipes and coffee recipes from all over the world. The plants that are used to make them, if they have other uses, such as tonic, nutrious, healthy or only great flavor. Also, here you can find some great articles about tea history and coffee history. If you like this website you can subscribe to our feed.